 | Coconut Passion Cheesecake2 ea – 8 in rounds Chef Aaron Davis (IG: @chefaedavis) / Pastry Lead @ Chateau Luxe |
Ingredients for Lemon Meringues:
• 150 g. egg whites
• 300 g. sugar
• pinch of salt
• 15 g. confectioners’ sugar
• 12 g. Tastecraft Freeze Dried Lemon, ground
Ingredients for Speculoos Sable:
• 227 g. unsalted butter, softened
• 99 g. granulated sugar
• 3 g. cinnamon
• 7 g. baking powder
• 2 g. salt
• 3 g. vanilla
• 30 g. egg yolks
• 212 g. cake flour
• 113 g. speculoos cookie crumbs
Ingredients for Passion Fruit Jelly:
• 100 g. The Perfect Purée Passion Fruit Concentrate, thawed
• 198 g. granulated sugar
• ½ tbsp. vanilla bean paste
Ingredients for Toasted Vanilla Cake:
• 57 g. unsalted butter
• 113 g. whole milk
• 120 g. cake flour
• 1 tsp. baking powder
• ½ tsp. salt
• 1 tbsp. vanilla bean paste
• 198 g. granulated sugar
• 3 ea. eggs, separated
Ingredients for Passionfruit Lemon Curd:
• 1 ½ ea. gelatin sheets
• 80 g. The Perfect Purée Passion Fruit Concentrate, thawed
• 80 g. lemon juice
• 125 g. granulated sugar
• 2 tsp. perfect puree lemon zest
• 4 ea. eggs
• 200 g. unsalted butter, softened
Ingredients for Coconut Cheesecake:
• 127 g. The Perfect Purée Coconut Puree, thawed
• 454 g. cream cheese
• 240 g. granulated sugar
• 500 g. sour cream
• pinch salt
• 2 ea. whole eggs
• 1 ea. egg yolks
• 10 ea. gelatin sheets
Method for Lemon Meringue:
1. Make a French meringue with the egg whites, sugar, and salt; whip to stiff peaks.
2. Fold the confectioners’ sugar and ground freeze-dried lemon into the meringue.
3. Onto a silicone mat-lined sheet tray, manipulate the meringue as desired.
4. Torch the surface of the meringue and dehydrate at 140°F.
Method for Speculoos Sable:
1. Cream the butter, sugar, cinnamon, baking powder, salt, and vanilla.
2. Add the egg yolk; mix to combine.
3. Add the flour and cookie crumbs; mix until slightly under combined. Scrape and fold together with a spatula.
4. Divide evenly between 2 lightly greased 8 in x 3 in cake rounds.
5. Bake at 320°F convection for 28-30 mins, or until evenly browned.
6. Cool and remove from pans.
Method for Passion Fruit Jelly:
1. Combine the concentrate, sugar, and vanilla bean paste in a small pot.
2. Bring to a boil; reduce to a simmer.
3. Cook until it reaches 219-221°F.
Method for Toasted Vanilla Cake:
1. Heat the milk and butter until scalded.
2. Combine the flour, baking powder, and salt in a bowl; whisk to combine.
3. Add the hot milk mixture and vanilla; mix together until smooth.
4. Stir in the egg yolks; set aside.
5. Whip the egg whites and the sugar to a creamy meringue.
6. Using a torch, brown the surface of the meringue and mix back into the rest; repeat 12-15 times.
6. Fold the meringue into the base in 2 – 3 parts.
7. Pour into a lightly greased 8-inch cake round.
8. Bake at 320°F convection for 30 – 35 mins.
Method for Passionfruit Lemon Curd:
1. Bloom gelatin.
2. Combine the passionfruit concentrate, lemon juice, sugar, lemon zest, and eggs in a pot.
3. Cook on medium-low heat until thickened while stirring constantly.
4. Allow to cool for 5-10 mins, stirring occasionally.
5. Using a hand blender, emulsify with the bloomed gelatin and butter.
6. Portion immediately.
Method for Coconut Cheesecake:
1. In a mixer with a food processor, combine the cream cheese, sugar, sour cream, and salt.
2. Add the eggs, yolks, and coconut puree.
3. Bake in a hotel pan covered with foil and slightly vented at 270°F convection until set.
4. Bloom gelatin.
5. Combine gelatin into the hot base with immersion blender; blend until smooth.
6. Portion immediately.
Assembly Method:
1. Once the cake is baked, cut in half and place each half into 2 – 8 in x 3 in cake rounds.
2. Portion the curd evenly between the two pans; freeze.
3. Portion the cheesecake base evenly between the two pans; freeze.
4. Spread a thin layer of the passionfruit jelly onto the speculoos sable bases.
5. Unmold the set cheesecakes onto the sable bases.
6. Finish and decorate with the meringues and other garnishes as desired.