Vanilla Bean Cheesecake with Strawberry Foam
Recipe courtesy of Christopher Keck, Pastry Chef, The Club at Barefoot Beach (Naples, Fla.)
Ingredients
- Ingredients for Vanilla Bean Cheesecake:
- cream cheese - 1,360 gms.
- granulated sugar - 600 gms.
- sour cream - 600 gms.
- whole eggs - 9 ea.
- heavy cream - 450 gms.
- vanilla bean paste - 20 gms.
- gelatin sheets - 18 ea.
- Ingredients for Strawberry Foam:
- strawberry purée - 1.5 cups
- Versawhip - 1 Tbsp.
- xanthan gum - 1 tsp.
- granulated sugar - 2 Tbsps.
Instructions
Procedure for Vanilla Bean Cheesecake:
- Place the cream cheese and sugar in the bowl of a mixer fitted with a paddle attachment.
- Cream together until properly aerated and combined.
- Scrape the bowl of the mixer and add the sour cream.
- Mix until the mixture is smooth and combined.
- Add the eggs one at a time while still mixing.
- Scrape the bowl and add the heavy cream and vanilla bean paste.
- Pour the mixture into a hotel pan and cover with aluminum foil.
- Bake at 325°F for about 25 minutes until the mixture is almost cooked through.
- Meanwhile, bloom the gelatin sheets in ice water.
- Once the cheesecake is baked, pour the mixture into a container and add the bloomed gelatin sheets.
- Blend smooth with an immersion blender and pour in desired mold or crust.
- Freeze completely before unmolding.
Procedure for Strawberry Foam:
- Place all ingredients in a container and blend with an immersion blender until combined.
- Put the mixture in the bowl of a mixer fitted with a whip attachment.
- Whip until the mixture is light and stiff.
- Pipe immediately.
