Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Black pepper cheesecake – by Marcus Samuelsson

11 September 2006
Black pepper cheesecake – by Marcus Samuelsson

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Black pepper cheesecake
INGREDIENTS (makes about 16 portions) 1kg cream cheese 250g caster sugar 5 medium-sized eggs Pinch sea salt 1¼ litre sour cream 50g melted butter 40ml dark rum 25ml lemon juice 20ml vanilla extract 1½ tbs mignonette pepper Use a baking tin lined with non-stick paper, measuring 30cm x 45cm x 7cm, plus a bain marie large enough to contain it ### METHOD Cream the cheese and sugar until smooth. Incorporate the eggs and salt gradually. Combine the remaining ingredients and whisk into the cheese base. Pour into the baking tin. Bake in a bain-marie (170ºC, gas mark 3) for 20-30 minutes, until set. Don't let the mixture boil. Leave 24 hours to set, then cut out discs. At Aquavit, the cheesecake is sandwiched between wafers of glazed filo pastry and accompanied with a caramelised pineapple brochette and quenelle of sorbet. Marcus Samuelsson Photo © Sam Bailey
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