Dessert recipe: Bohemia’s Black Butter and Jersey Brandy Cheesecake

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Michelin-starred restaurant Bohemia’s Black Butter and Jersey Brandy Cheesecake recipe comes from chef Steve Smith. This recipe makes 12 portions of Black Butter and Jersey Brandy Cheesecake.

Equipment

  • parchment (grease-proof) paper
  • cake tin or mould
  • paddle
  • whisk

Ingredients

Cheesecake Base

Cheesecake

  • 800g cream cheese
  • half a tin of cooked condensed milk
  • 5 leaves of gelatine
  • 150g pasteurised yolks
  • 50g sugar
  • 200g Dulcey chocolate
  • 80g Jersey Brandy
  • 100g black butter (or apple puree and a little bit of mixed spice and liquorice)
  • 50g of double cream
  • 500g whipped double cream

Butter Spiced Jelly

  • 400g cider
  • 150g Jersey Black Butter
  • 3 gelatine leaves
  • 25g Jersey apple brandy
  • 1 lemon to use for juice

Method

Cheesecake base

  1. Melt the chocolate and mix in the praline.
  2. Fold in the Feuillentine flakes, hazelnuts and smoked salt then spread it between two bits of parchment paper and roll a thin layer into a cake tin or mould.

Cheesecake

  1. Soften the cream cheese with a paddle then add the cooked condensed milk.
  2. Dissolve the gelatine in the cream.
  3. Whisk together the eggs and sugar over heat until they are white.
  4. Melt the chocolate and add to the Jersey Brandy and Black Butter. (If you do not have Jersey Black Butter instead you can use apple puree and a little bit of mixed spice and liquorice.)
  5. Whisk the cream until thick and fold into the cream cheese mix. Pour over the biscuit base and chill in the fridge for 30 minutes.

Butter spiced jelly

  1. Dissolve the gelatine and strain.
  2. Heat the cider and add the black butter and gelatine.
  3. Add the rest of the ingredients and set the jelly by placing it into the fridge for 30 minutes.
  4. Decorate as desired.

The Club Hotel & Spa, Green Street, St. Helier, Jersey JE2 4UH, Channel Islands.

For reservations please call: 01534 876 500 or visit theclubjersey.com.

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