After my not-totally-satisfactory blueberry cheesecake attempt last week, I did more research and realised that, in fact, I have made double fromage cheesecake a few times before. And it’s none other than Pierre Hermé’s cheesecake mosaïc.
So, I used that recipe, replaced the pistachio cheesecake with some lemon juice and zest, and the cherries with blueberry compote. Et voila! The perfect baked lemony cheesecake and a light yet cheesy mousse.
And this cheesecake goes to my buddy Vincent, who hopefully likes it better than the Starbucks cheesecake we shared the last time he was in town. We had a rather late dinner so I guess I will have to wait a while for his review.
Makes 5 x 7.5cm petit gâteau
For the cream cheese filling
225g cream cheese, at room temperature
62g caster sugar
10g plain flour
60g egg, beaten (roughly 1 large)
15g heavy cream
1 tsp pure vanilla extract
1) Preheat oven to 90C fan.
2) In the bowl of a food processor, process the cream cheese and sugar for 2 minutes.
3) Add the rest of the ingredients and process until smooth.
4) Divide batter equally into 5 x 7.5cm cake rings (approximately 65g each) and bake for 50 minutes. Cheesecake filling should not wobble when done. Allow to cool.
5) Leave in the freezer until required.
For the cream cheese mousse
5g icing sugar
100g heavy cream
1 1/2 sheet gelatine leaves
25g caster sugar
1 egg yolk
1/2 tsp vanilla bean paste
80g cream cheese
5 x 18g portion of blueberry compote (frozen in semi hemisphere)
1) Whip the icing sugar and heavy cream until stiff peaks. Scrap into a bowl, cover and refrigerate until required.
2) Soak the gelatine leaves in cold water to bloom.
3) In a small saucepan, boil the water and sugar until 121C.
4) Place the egg yolk in a bowl and using a handheld whisk (or if you are confident, by hand), whisk the yolk while carefully pouring in the syrup. Continue whisking until egg yolk mixture has cooled.
5) Place the cream cheese and vanilla extract in a bowl and allow to melt over a water bath.
6) Squeeze excess water from the gelatine sheets and add to the cream cheese mixture. Stir to melt.
7) Remove from water bath and fold in the egg yolk mixture. Allow to cool then fold in the whipped cream.
8) Remove cake rings with cheesecake filling from freezer and place a frozen hemisphere of blueberry compote onto each cheesecake.
9) Pour the cream cheese mousse over the blueberry compote, approximately 80g each.
5 x 8cm cheesecake base
1) Prepare the mirror glaze by heating it, strain, then allow to chill to room temperature.
2) Dilute the mirror glaze with a bit of water (until it is a thick liquid) then add the blue colouring.
3) Remove cheesecakes from freezer. Warm the cake rings slightly by rubbing it between your hands and remove the frozen cakes from the rings.
4) Pour over the white chocolate mirror glaze and using a spatula, swipe across the surface with the blue glaze.
5) Place each glazed cake on top of the prepared cheesecake base.