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Brillat Savarin cheesecake with a coffee crust and apricot glaze

Brillat Savarin cheesecake with a coffee crust and apricot glaze

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BRILLAT SAVARIN CHEESECAKE WITH A COFFEE CRUST AND APRICOT GLAZE

Preparation (10 persons)

  • To make the base place the sugars, flour, almonds, the Nespresso Volluto grounds and 35g of the butter into an electric mixer set with a paddle, and mix to an even crumb
  • Transfer to a baking tray and bake in an oven pre heated to 160ºCuntil golden - stirring every five minutes
  • Remove from the oven and set aside to cool completely
  • Transfer to a food processor and blend to a very fine crumb
  • Add the remaining butter, melted, and briefly blend to mix
  • Pour the mix into a tart ring and press the crumb down to compact it into an even layer
  • Place in the oven, bake for 5 minutes and set aside to cool
  • Place all of the cheesecake ingredients into a blender (in two batches if necessary) and blend to a smooth homogenous mix
  • Pour onto the cheesecake base and transfer to an oven pre heated to 110ºCand cook for 1 hour or until the liquid mix has just set
  • Remove from the oven and set aside to cool
  • Warm the apricot coulis, soak the gelatin in cold water until soft, lift it out, squeeze out any excess moisture and dissolve it in the coulis
  • Pour it carefully onto the surface of the cheesecake and transfer to the fridge to set
  • Once set, take the cheesecake out of the mould and cut into portions as required
  • Serve with a freshly made Nespresso Volluto espresso
  • Grand Cru notes: A pure and lightly roasted Arabica from South America, Volluto reveals sweet and biscuity flavours, reinforced by a little acidity and a fruity note.

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Characteristics

Difficult
Difficulty
Difficult
Preparation
PT30M2 hours
Material
Origin
UK

Ingredients

  • FOR THE BASE: 35g caster sugar; 35g demerara sugar; 35g plain flour; 35g ground almonds; 60g unsalted butter; 2 capsules of Nespresso Volluto grounds
  • FOR THE CHEESECAKE: 650g Fresh Brillat Savarin or cream cheese; 100ml double cream; 100g caster sugar; 1 vanilla pod; 1 orange, lemon and lime - zest only; 3 eggs, 2 yolks
  • FOR THE GLAZE: 200ml apricot coulis; 1 leaf gelatin

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