Hazelnut and tonka bean cheesecake with balsamic roasted strawberries from Gordon Ramsay's Albany & York


600g Cream cheese
185g Sugar
3 Tonka bean grated
75g Mascarpone
150g Double cream

Hazelnut Tuille
180g Icing sugar
75g Plain flour
85g Pasteurised egg whites
85g Melted butter - cool
150g Hazelnuts - toasted
Black pepper - Ground
300g English strawberries
200ml Balsamic vinegar
50g Sugar
Baby basil to garnish


1. Preheat the oven to 180 C 360 F, gas mark 4 ½ fan.

2. In a mixing bowl, mix together the cream cheese, sugar, mascarpone and double cream on high until smooth, then grate in the Tonka beans.

3. Mix together and place into a piping bag then rest in the fridge.

4. Toast the hazelnuts in a pan, let them cool, then crush with a rolling pin.

5. For the tuilles, mix the icing sugar and the flour together with the egg whites and mix. Grind a lot of black pepper into the mix.

6. Set up baking trays with silpat mats or parchment/wax paper on top, using a pastry brush, brush the tuille mix across the mat, sprinkle the hazelnuts and place into an oven for 3-4 minutes.

7. When ready remove and leave to cool.

8. Quarter the strawberries then coat in sugar. Heat a small pan, once very hot add the strawberries and a splash of balsamic vinegar and cook till caramelised, remove from heat and put aside to rest, leaving them stewing in the syrup.

9. For plating, make a layer of tuille, then another layer piping the cheesecake, then another tuille then cheesecake and so on, finishing with a tuille layer on top, place the strawberries on top and then pour on the syrup from the strawberries, garnish with the baby basil.
You're on HELLO!'s global site. Click to return to HELLO! India Go back