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Cheesecake on Matcha Pound Cake with Blackberry Gastrique1 cake Sarah Strite / Sous Chef, Asiatique, Louisville, KY |
| For the cheesecake: | |
| • | 1 cup The Perfect Purée (flavor of choice), thawed |
| • | 1 1/2 lb. cream cheese, at room temp for half an hour, sliced into 1-inch cubes |
| • | 6 whole eggs |
| • | 1 cup sugar |
| Method for the cheesecake: | |
| 1. | Preheat oven to 350 degrees. Place silicone mold on a sheet pan. |
| 2. | In an electric mixer with a flex edge beater attachment, beat cream cheese and sugar in large bowl until blended. |
| 3. | Add eggs, one at a time, beating on low speed after each addition until just incorporated. |
| 4. | Add purée until evenly mixed. |
| 5. | Pour cream mixture into silicone molds. |
| 6. | Bake one hour or until center is almost set. |
| 7. | Remove from oven and refrigerate cheesecake for one hour. |
| 8. | Remove cheesecake from mold. |
| For the matcha pound cake: | |
| • | 1/2 lb. unsalted butter, softened |
| • | 1 1/4 cup brown sugar |
| • | 4 large eggs |
| • | 1 tbsp. honey |
| • | 1 tbsp. vanilla |
| • | 1 3/4 cup all purpose flour, sifted |
| • | 1 1/2 tbsp. green tea powder |
| • | 1/4 tsp. salt |
| Method for the matcha pound cake: | |
| 1. | Preheat oven to 350 degrees. |
| 2. | Grease a 9″x5″ loaf pan. |
| 3. | In a medium bowl, mix eggs, honey and vanilla. |
| 4. | Sift cake flour, green tea powder, and salt together into another bowl. Set aside. |
| 5. | Place soft butter in the bowl of a stand mixer and beat with paddle attachment for 2 minutes. |
| 6. | Slowly add sugar in 4-5 parts, beating for 5 minutes until light and fluffy. |
| 7. | Slowly add egg mixture, pouring in 4-5 parts and beating for 5 minutes. Fold in the flour mixture in 4-5 parts by hand. |
| 8. | Pour the batter into the prepared pan, flatten the surface with a spatula, and bake for about 1 hour. |
| 9. | Cool slightly and remove the cake from the pan. Cool completely on a cooling rack. |
| For the gastrique: | |
| • | 1/2 jar The Perfect Purée Blackberry Puree (or berry flavor of choice), thawed |
| • | 1/4 cup balsamic syrup |
| • | 1/4 cup sugar |
| Method for the gastrique: | |
| 1. | Bring all ingredients to a boil then remove to sit in an ice bath. |
| Assembly: | |
| 1. | Thin slice the pound cake and cut it with a ring the same size as the cheesecake. Sprinkle with green tea powder and garnish with gastrique. |