Jun Tanaka's Brillat Savarin cheesecake

As demonstrated here, the executive chef at London’s glamorous Pearl restaurant is a master of presentation

Ingredients (Serves 4)
For the cheesecake base
  • 50g/2oz Hobnob biscuits, crushed
  • 15g/1⁄2oz unsalted butter, softened
  • 1 tsp runny honey
For the cheesecake filling
  • 250g/9oz Brillat Savarin cheese
  • 40ml/11⁄2fl oz double cream
  • 15ml/1⁄2fl oz full-fat milk
  • 1⁄2 a vanilla pod, split in half lengthways and seeds scraped out
  • Grated zest of 1⁄2 a lemon
  • 1 egg
  • 1 egg yolk
  • 50g/2oz caster sugar
For the glaze
  • 40ml/11⁄2fl oz fresh orange juice
  • 25g/1oz caster sugar
  • 1⁄2 a vanilla pod
  • 1 gelatine leaf
For the jelly
  • 200ml/7fl oz orange juice
  • 125g/41⁄2oz caster sugar
  • 1 vanilla pod, split in half lengthways and seeds scraped out
  • 10 pink peppercorns
  • 1⁄2 bunch fresh mint
  • 200ml/7fl oz Sauternes dessert wine
  • 9 gelatine leaves soaked in cold water
For the citrus terrine
  • 2 whole oranges, peeled and segmented
  • 2 whole pink grapefruit, peeled and segmented
  • 1 banana, peeled and sliced
Start by making the cheesecake base. Combine all the ingredients, then roll the mix between two sheets of baking paper to a width of 3mm/1⁄8in and freeze.

Meanwhile, clingfilm and foil the bases of four 3x4cm/11⁄4x11⁄2in metal rings.

Once the base mix has frozen, cut out four discs the same size as the bases of the lined metal rings and place one disc in the bottom of each. Chill in the fridge.

Preheat the oven to its lowest possible temperature.

For the cheesecake filling, whizz the cheese, cream, milk, vanilla seeds and lemon zest in a blender for 5 minutes or until smooth.

Whisk the egg and egg yolk together with the sugar, add this to the blender and blitz for a further 5 minutes. Pour the mix into a bowl and leave to stand for 10 minutes then skim off the skin and bubbles from the top.

Fill the prepared metal rings three-quarters full with the mixture and place on a baking tray. Cook in the preheated oven for 25-30 minutes then cool before chilling in the fridge.

For the glaze, bring the orange juice to the boil in a pan with the sugar and vanilla pod, then remove from the heat and dissolve the gelatine in it. Pass through a sieve into a bowl and leave to cool. Put a quarter of the glaze on top of each cheesecake and leave to set in the fridge while you make the citrus terrine.

For the jelly, put the orange juice, sugar, vanilla seeds, peppercorns, mint and Sauternes in a pan and bring to the boil. Remove from heat, cover and leave for 10 minutes to infuse.

Squeeze the excess moisture from the gelatine leaves and stir these into the infused mix. Pass through a sieve into a bowl and leave to cool.

Make the terrines by layering four medium tall square moulds (or round dariole moulds if easier to find) with orange and grapefruit segments, banana slices and the jelly. Continue until the moulds are full then transfer to the fridge to set.

Once set, turn out the terrines by placing the moulds in a bowl of warm water for 10 seconds. Arrange on serving plates. Run a knife around the edge of the metal rings to loosen the cheesecakes, lift off carefully then use a fish slice to transfer to the serving plates with the citrus terrine. Serve with scoops of passion fruit sorbet.
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