Steve Smith from Michelin star Bohemia restaurant shares his indulgent recipe for 12 portions of Black Butter and Jersey Brandy Cheesecake.
Equipment
- Parchment paper
- Cake tin or mould
- Paddle
- Whisk
Cheesecake Base
- 200g Dulcey chocolate (or milk chocolate)
- 300g Crunchy Valrhona praline (or Nutella)
- 150g Feuillentine (or Crunchy Nut Corn Flakes)
- 100g Toasted salted hazelnuts blitzed in a food processor
- 2g Smoked salt
Melt the chocolate and mix in the praline. Fold in the Feuillentine flakes, hazelnuts and smoked salt then spread it between two bits of parchment paper and roll a thin layer into a cake tin or mould.
Cheesecake
- 800g cream cheese
- Half a tin of cooked condensed milk
- 5 leaves of gelatin
- 150g Pasteurised yolks
- 50g Sugar
- 200g Dulcey chocolate
- 80g Jersey Brandy
- 100g Black butter (or apple puree and a little bit of mixed spice and liquorice)
- 50g of double cream
- 500g Whipped double cream
Soften the cream cheese with a paddle then add the cooked condensed milk. Dissolve the gelatin in the cream. Whisk together the eggs and sugar over heat until they are white. Melt the chocolate and add to the Jersey Brandy and Black Butter. If you do not have Jersey Black Butter instead you can use apple puree and a little bit of mixed spice and liquorice.
Whisk the cream until thick and fold into the cream cheese mix. Pour over the biscuit base and chill in the fridge for 30 minutes.
Butter Spiced Jelly
- 400g cider
- 150g Jersey black butter
- 3 gelatine leaves
- 25g Jersey apple brandy
- 1 lemon to use for juice
Dissolve the gelatine and strain. Heat the cider and add the black butter and gelatine. Add the rest of the ingredients and set the jelly by placing it into the fridge for 30 minutes. Decorate as desired.
