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Recipe: Genuine Jersey Black Butter Cheesecake
We're very proud of the cuisine we serve here at the Pomme d’Or Hotel in St Helier, so Head Chef Chris Morris thought he'd share the recipe for one of your favourite dishes!
Find out all you need to know about preparing our Genuine Jersey Black Butter Cheesecake, as served at the Harbour Room restaurant at the Pomme d’Or Hotel.
Serves 6 portions (8 inch)
333g cream cheese
166ml whipped cream
166ml pouring cream
1 vanilla pod
1 egg white
300g Black butter
13g Gelatine leaf
200g Strawberry purée
13g Gelatine leaf
200g Digestive biscuits
100g unsalted butter
For the Base
- Grease and line the base of an 8 inch, loose bottomed spring-form tin with baking parchment.
- Put the butter into a small saucepan and melt the butter over a medium heat.
- Place the digestive biscuits into a food processor and whizz into crumbs. Alternatively, place them into a plastic food bag and smash with a rolling pin.
- Combine with the melted butter and, using the back of a metal spoon, press into the bottom of the lined tin.
- Place in the fridge to chill.
For the Cheesecake Layer
- Place the gelatine in tiny amount of cold water until it becomes soft. Heat up the pouring cream and place the soft gelatine, black butter and vanilla pod seeds in and heat until the gelatine has melted – do not boil.
- Place the cream cheese into a large bowl and soften with a wooden spoon now add in the cream and gelatine mix and stir until smooth.
- Whip the cream until soft peaked and fold into the cheesecake mix
- Using an electric mixer or a whisk beat the egg white with the sugar until it forms a meringue peak, then fold this into cheesecake mix and pour over the biscuit base.
- Chill for a few hours, or preferably overnight, in the fridge
For the Topping
- Place the gelatine in tiny amount of cold water until it becomes soft
- Add the gelatine to the strawberry puree and heat the puree until the gelatine has melted, leave it to cool down and pour over the cheesecake and leave to set in a fridge.