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Cheesecake | McLaren Hospitality

Recipes by Adam Mclaren

Chef Adam Mclaren shares a few of his favourite bakes

 

Old Fashioned Cheesecake

To start this cheesecake we need to “Fat Wash” the bourbon. Take a large frying pan on a high heat, once the pan is hot take off the heat and add the butter. The butter will instantly melt and fizz, keep the butter on the heat until it starts to turn a nice golden hazelnut colour (this is called beurre noisette) Take off the heat and add the bourbon (stand back it may flame) Once it has all mixed pour into a container and leave to set in the fridge overnight

Ingredients

  • 300ml Bourbon
  • 400g Diced Salted Butter
  • 450g Crushed Digestive Biscuits
  • 400g Cream Cheese
  • 600g Double Cream
  • 100g Icing Sugar
  • 175g Melted White Chocolate
  • Leaf Gelatine

Take a 10” square of round cake tin and brush with oil to leave a light layer. Double layer cling film and press into the tin with the edges hanging over the top of your tin (ensuring there are not any air bubbles) This way you can lift the cheesecake straight out of the tin.

Once you have blitzed your digestive biscuits, take the bourbon/butter out of the fridge and gently scrape the separated butter off the top of the bourbon and remelt; mix this butter into the biscuit crumb and press into the bottom of your tin.

For the filling; in a food mixer with the whisk attachment. Put the cream cheese and icing sugar into the bowl (stir it with a spoon first, otherwise you’ll have a cloud of icing sugar when you turn on the machine) whisk the mixture until has combined. Take the still warm melted white chocolate and pour into the mix, and whisk until it is all come together. Scrape down the side of the bowl. Put the machine onto half speed and slowly add the cream, you want to keep whisking the mixture until it reaches the consistency of whipped double cream.

Spoon this mixture onto the biscuit base and spread out evenly. Leave to set in the fridge.

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