I had a fabulous cheescake at a dinner party and wondered if anyone might have the recipe. It was a baked cheescake with citrus flavour and the top had chards of brulee (presumably bruleed in asheet and then sliced up) placed vertically on top before serving. If anyone knows, its you experts! Thanks!
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ISO: ISO: Citrus Cheescake Recipe with Brulee Topping
- Thread starter cath-in-v
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Cath, you can take your favorite cheesecake recipe and make these simple adjustments:
Scrub, then zest an orange, zest a lemon, add the juice from the orange and 3 Tbl of Grand Marnier, Cointreau, or Triple Sec. That will get you to your citrus flavoring. Taste and see if it needs any of the lemon juice, but try not to add more than 1 Tbl.
You can make the brulee shards by melting 3/4 white sugar slowly in a heavy pan until it is coppery colored. Then pour it into a cookie sheet and give it a little shake to thin. Quickly though, because it will set up immediately. When cool, break into shards.
I wouldn't put the shards on the cheesecake until ready to serve, especially with the cheesecake chilling in the frig. I'm not sure what the cold would do to the sugar.
If you need a full recipe for the cheesecake, give a holler back.
Scrub, then zest an orange, zest a lemon, add the juice from the orange and 3 Tbl of Grand Marnier, Cointreau, or Triple Sec. That will get you to your citrus flavoring. Taste and see if it needs any of the lemon juice, but try not to add more than 1 Tbl.
You can make the brulee shards by melting 3/4 white sugar slowly in a heavy pan until it is coppery colored. Then pour it into a cookie sheet and give it a little shake to thin. Quickly though, because it will set up immediately. When cool, break into shards.
I wouldn't put the shards on the cheesecake until ready to serve, especially with the cheesecake chilling in the frig. I'm not sure what the cold would do to the sugar.
If you need a full recipe for the cheesecake, give a holler back.
Josh's Orange Swirl cheesecake would be a good choice.
http://eat.at/swap/forum6/13_Creamy_Orange_Swirl_Cheesecake_posted_by_Josh
http://eat.at/swap/forum6/13_Creamy_Orange_Swirl_Cheesecake_posted_by_Josh
Re: Shards of brulee'd sugar...
Google on "Jacques Torres", sugar stained glass.
You get a link to Food Network on making "sugar" stained glass windows.
The process defines how to cook the ingredients to "hard crack" stage (can't remember the temp) which allows you to break it into shards....not to mention coloring it "citrus-y colors" it to match your cake.
For some reason my computer locks up on Food Network or I'd just put the link here.
Cooking the sugar to a specific temp may give you more predictable results than just "caramelizing" it.
Google on "Jacques Torres", sugar stained glass.
You get a link to Food Network on making "sugar" stained glass windows.
The process defines how to cook the ingredients to "hard crack" stage (can't remember the temp) which allows you to break it into shards....not to mention coloring it "citrus-y colors" it to match your cake.
For some reason my computer locks up on Food Network or I'd just put the link here.
Cooking the sugar to a specific temp may give you more predictable results than just "caramelizing" it.