Blueberry Lime Cheesecake

Aaron Davis (IG: @chefaedavis) / Culinary Institute of America BPS Graduate (AOS ‘18, BPS ‘20 C-CAP ‘16), Litchfield Park, AZ; Photo by Aaron Davis

For the Cardamom Lime Cheesecake:
    • 227 g. cream cheese
    • 120 g. granulated sugar
    • 284 g. sour cream
    • 1/2 ea. lime zest
    • 1/2 tsp. ground cardamom
    • 1/2 tsp. vanilla bean paste
    • 1 ea. whole eggs
    • 10 g. egg yolks
    • 15 g. whole milk
    • 2 1/2 ea. gelatin sheets
Method for the Cardamom Lime Cheesecake:
1. Bloom gelatin.
2. Paddle the cream cheese, sugar, sour cream, lime zest, cardamom, and vanilla bean paste until smooth.
3. Add the eggs, yolks, and milk.
4. Bake in a baking dish, covered with foil and slightly vented at 275˚F until set.
5. While still hot, blend the cheesecake base with the bloomed gelatin.
6. Portion into molds/tart shells/vessels as desired.
For the Blueberry Fluid Gel:
    • 56 g. The Perfect Purée Blueberry Puree, thawed
    • 62.5 g. granulated sugar
    • 2.1875 g. agar
    • 81 g. glucose syrup
    • 94 g. water
    • Lime Juice as needed
Method for the Blueberry Fluid Gel:
1. Combine the sugar and agar. Set aside.
2. Combine the Blueberry Puree, glucose syrup, and water in a small pot.
3. Add the sugar mixture and bring to a boil, stirring constantly. Boil for 30 seconds.
4. Remove from heat and refrigerate until set.
5. To prepare: Add mixture to a blender and puree until smooth. Add lime juice to adjust consistency as needed.
For the Graham Cracker Sable:
    • 227 g. unsalted butter, softened
    • 99 g. sugar
    • 3 g. cinnamon
    • 7 g. baking powder
    • 2 g. salt
    • 3 g. vanilla
    • 30 g. egg yolks
    • 212 g. cake flour
    • 113 g. graham cracker crumbs
Method for the Graham Cracker Sable:
1. Follow creaming method.
2. Wrap and store in fridge for one hour before use.
3. Roll, cut, and shape as desired.
4. Bake at 350˚F until evenly browned.
For the Lime Curd:
    • 78 g. eggs
    • 74 g. granulated sugar
    • 63 g. lime juice
    • 113 g. unsalted butter, softened
    • 1 g. gelatin sheets
Method for the Lime Curd:
1. Bloom the gelatin.
2. Combine the eggs, granulated sugar, and lime juice.
3. Cook over a double boiler whisking constantly until thickened and the bubbles/foam have resided.
4. Remove from heat. Add the bloomed gelatin.
5. Immersion blend the butter into the curd mixture at 113˚F.
For the Freeze-dried Blueberry Meringues:
    • 50 g. egg whites
    • 100 g. granulated sugar
    • 1/2 tsp. vanilla bean paste
    • 9 g. powdered sugar
Method for the Freeze-dried Blueberry Meringues:
1. Whip the whites, granulated sugar, and vanilla bean paste to stiff peaks.
2. Sift the powdered sugar into the meringue and fold in to combine.
3. Spread/pipe as desired onto a silpat lined baking sheet.
4. Sprinkle with crushed freeze-dried blueberries.
5. Bake at low temperature oven (180˚F or lower) until dehydrated, not browned.