Key Lime Cheesecake Chef Raymond Morales (IG: @mowelr)

Ingredients for the Cheesecake Base:

• 1.5 lb. Cream cheese (room temperature)
• 150 g. Creme fraiche
• 160 g. Sugar
• 12 g. Vanilla paste
• 1 ea. Whole egg
• 2 ea. Egg yolk
• 3 oz. The Perfect Puree Key Lime Concentrate, thawed

Method for the Cheesecake Base:

1. Combine all ingredients in a food processor and blend until smooth.
2. Make sure to scrape the walls of the food processor in between mixing.
3. Pour cheesecake mix into the desired mold, place mold onto water bath, and bake at 300F low fan for 16 minutes. A still oven may require an additional 5-7 minutes of baking.
4. Remove from the oven and allow to cool at room temperature.
5. Store in the refrigerator until needed.

Ingredients for the Lime Zest Jam:

• 4oz. The Perfect Puree Lime Zest, thawed
• 150 g. Sugar
• 150 g. Water
• 1 ea. Lemon

Method for the Lime Zest Jam:

1. Combine lime zest, sugar, juice of 1 lemon, and water—bring to a boil—then drop to a simmer.
2. Simmer until the mix reaches 220F, then remove from heat.
3. Allow the jam to cool to room temperature before storing it in an airtight container.

Ingredients for the Brown Butter Crumble:

• 5 ea. Whole egg
• 300 g. Sugar
• 300 g. Brown sugar
• 200 g. Brown butter (melted)
• 150 g. Butter (melted)
• 1.5 tsp. Vanilla paste/extract
• 250 g. All-purpose flour
• 1.5 tsp. Sea salt

Method for the Brown Butter Crumble:

1. Cream eggs and white and brown sugar until tripled in volume.
2. Slowly add the melted brown, regular butter, and vanilla paste until incorporated.
3. Add flour and salt in three parts making sure to scrape the sides of the mixing bowl in between additions.
4. Spread batter on a sheet tray and bake at 325F low fan for 20 minutes rotating half way through baking.
5. Allow blondie to cool at room temperature.
6. When cool, break up into small 2” pieces and place on a sheet tray.
7. Dehydrate blondie pieces in the oven or dehydrator for 10-12 hours at 160-200F or until completely dry.
8. When dry add blondie pieces to a food processor and grind until you get a crumble consistency.
9. Store in an airtight container at room temp.

Ingredients for the Puffed Buckwheat:

• 500g – neutral oil (vegetable/ bran/ canola)
• 100g – buckwheat kernels
• 20g – sea salt

Method for the Puffed Buckwheat:

1. Bring oil to below the smoking point. 475 F-500F
2. Pour buckwheat kernels into a small sieve in small amounts and flash fry until they puff up.
3. Immediately remove kernels from oil and pour onto a paper towel to absorb excess oil.
4. Season with salt while still hot.

Ingredients for the Velvet Spray:

• 250g – white chocolate (33-36%)
• 250g – cocoa butter
• Green fat-soluble food coloring as needed

Method for the Velvet Spray:

1. Combine cocoa butter and white chocolate in a bain marie or double boiler until melted.
2. Once melted, add food coloring to desired shade and set aside until needed.
3. Store at room temperature and remelt when needed.
4. When needed, re-melt the mix to 120F and add to a chocolate sprayer.
5. Coat cheesecakes when frozen for best results.