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Black pepper cheesecake |
INGREDIENTS
(makes about 16 portions)
1kg cream cheese
250g caster sugar
5 medium-sized eggs
Pinch sea salt
1¼ litre sour cream
50g melted butter
40ml dark rum
25ml lemon juice
20ml vanilla extract
1½ tbs mignonette pepper
Use a baking tin lined with non-stick paper, measuring 30cm x 45cm x 7cm, plus a bain marie large enough to contain it
METHOD
Cream the cheese and sugar until smooth. Incorporate the eggs and salt gradually. Combine the remaining ingredients and whisk into the cheese base. Pour into the baking tin. Bake in a bain-marie (170ºC, gas mark 3) for 20-30 minutes, until set. Don't let the mixture boil. Leave 24 hours to set, then cut out discs. At Aquavit, the cheesecake is sandwiched between wafers of glazed filo pastry and accompanied with a caramelised pineapple brochette and quenelle of sorbet.
Marcus Samuelsson
Photo © Sam Bailey