Daring Bakers Challenge : Cheesecake
The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey’s Infamous Cheesecake as the challenge.
I guess I’ll start by being completely honest and saying that I’m not a huge fan of cheesecake. The only cheesecake I would ever pay money for, comes from Yellow Bistro in Potts Point. Other than that, I’ll eat it if placed in front of me (because I’ll try anything at least once), but only with great dismay at the thought of there being so many other delicious things I could be putting on my hips instead.
The idea for the Brie cheesecake came from a chance conversation with Lorraine about cheesecakes. Somehow the word “cheeseplate cheesecake” was thrown out there and at some point we even contemplated collaborating to create an entire platter of cheeseplate-themed cheesecakes. Unfortunately, time and busy lives prevented this from occuring.
I know it is a little cliched that I have decided to present this as a ‘deconstructed’ cheesecake. The idea has been done to death before, but I thought the presentation would really suit the cheeseplate theme. The Brie flavour in this cheesecake is actually quite subtle. If you eat it alone, you will find that the cream cheese and white chocolate flavours are dominant, while the Brie-ness is only more apparent at the finish. However, the flavour really comes to the fore when you take a bite with the accompanying candied (and slightly salty) celery.
Brie and white chocolate cheesecake, pecans and celery :
(This recipe is a combination of Abbey’s Infamous Cheesecake, and a Brie-white chocolate cheesecake from Pure Chocolate by Fran Biglow)
Brie and white chocolate cheesecake :
270g cream cheese
65g caster sugar
40g white chocolate
2 eggs
135g triple cream brie (weight after rind has been removed)
1/4 teaspoon vanilla extract
Preheat the oven to 150′C.
Melt the white chocolate in the microwave in a double boiler. Set aside to cool.
In a mixer with the paddle attachment, beat the cream cheese on medium-high speed until smooth, about 3 minutes. Transfer the cheese to a separate bowl and set aside.
In the same mixing bowl using the paddle attachment, beat the Brie until completely smooth. With the machine still going, gradually add the cream cheese to the Brie, scraping down the sides of the bowl. Add the sugar, then the eggs, one at a time. Pour in the melted white chocolate and continue to mix until well blended and smooth. Pour into a baking dish and bake it in a waterbath for about 55 minutes (it may take longer depending on the size of your dish). The cheesecake should have a slight jiggle to it. Remove from the oven and allow to cool completely in the waterbath, then cover and put in the fridge to chill.
Pecan ‘crust’ :
110g plain flour
3/4 teaspoon baking powder
70g unsalted butter
65g light brown sugar
30g pecans, roughly chopped
Combine the flour, baking powder in a bowl. Rub in the butter then add the brown sugar and pecans. Scatter this mixture on a lined tray and bake at 170′C for about 35 minutes until browned. Stir the mixture occasionally during the baking time, to ensure even cooking.
Celery confit :
(based on recipe in Wild Sweets by Dominique and Cindy Duby)
100g celery stalks
150ml sugar syrup
50ml water
1/4 teaspoon sea salt
1/2 teaspoon yuzu (or lemon) juice
Trim stalks and remove filaments with a paring knife. Using a potato peeler, shave long vertical strips the length of the stalk.
Bring the syrup, water, salt and yuzu to a boil. Taste and adjust with more salt if necessary. The salt is important to balance the sweetness. Add the celery and cook until soft and translucent, about 3 to 5 minutes. Remove from syrup and chill until required.
To assemble :
Spoon the baked cheesecake mixture into a food processor. Process briefly until smooth.
Place a teaspoonful of cranberry relish or jam on the plate (this is optional). Scatter the pecan crust over this. Arrange a spoonful of cheesecake mixture on top of the crust. Serve alongside the candied celery strips.
Tags: cheesecake, Daring Bakers, pecans
Loie said,
April 27, 2009 @ 12:10 am
It looks great. I’m not a big fan of cheesecake either, but you’ve done a good job in interpreting the theme!
Caitlin said,
April 27, 2009 @ 12:23 am
I like cheesecake, just not very often. Like you said, there are lots of other things that I’d like better on my hips! I’m intrigued by the brie / celery / pecan idea though – that might be something I’d like to try. Or maybe blue cheese? Hmm…
Y said,
April 27, 2009 @ 12:27 am
Loie, what a speedy comment!
Caitlin : It works very well together, I’m happy to say!
Manggy said,
April 27, 2009 @ 12:38 am
Noo, not overdone, I’ve certainly never had a deconstructed cheesecake! I may call myself mayor mccheesecake but that’s only because of my doughiness… I’m not a fan either (unless I made it, heh). OR if a lot of thought and artistry has gone into it, like this one of course!
I have a friend who revels in adding celery to his desserts, so the taste doesn’t pall. I have a feeling you two would get along well
cakebrain said,
April 27, 2009 @ 12:42 am
Well, I have to agree with you on the cheesecake thing. It’s not my favourite dessert either, but if a good cheesecake (vanilla bean) is placed in front of me, I’ll certainly eat it! I would say yours falls into this category! I must say that celery confit is a revelation!
Y said,
April 27, 2009 @ 12:43 am
Manggy, or maybe you’re mayor mccheesecake because of your cheesiness!
courtney said,
April 27, 2009 @ 1:07 am
How creative and I love this concept. You say its cliche, but its new to me.
Laura said,
April 27, 2009 @ 1:23 am
Is it already the 27th in Australia? Oh my!
I am playing on deconstruction a little too, but I will have to wait until tomorrow to post mine.
Great job!
sara said,
April 27, 2009 @ 1:54 am
Wow, what a creative idea! This is a really neat idea to combine the cheese plate with the cheese cake.
Gorgeous photos, too…it looks really yummy!
Sophie said,
April 27, 2009 @ 2:27 am
MMMMMMMM….you are really a creative foodie! Lovely stuff!!
sugar chef said,
April 27, 2009 @ 2:37 am
Very creative deconstruction and flavor combination. Nice plate presentation too, great job on your challenge.
Shellyfish said,
April 27, 2009 @ 3:32 am
Brie? What a creative idea! I really loved this challenge, mostly because I really love (vegan) cheese cake!
linda said,
April 27, 2009 @ 3:54 am
Wonderful! I thought about a deconstructed version but wasn’t creative. Good thing ’cause it would never have been as wonderful as yours in tastes and presentation.
Allison Day said,
April 27, 2009 @ 4:37 am
Wow, how can a DB newbie like me be expected to compete with someone like you who’s so creative!
That’s a really fantastic-looking deconstructed cheesecake, and I’m very curious about how it tastes. Candied celery strips? Not something I would ever have thought of in a million years, and now I’m super curious about how it tastes.
Alli said,
April 27, 2009 @ 5:18 am
Plating looks fabulous, as always with your desserts. Im not a big cheesecake fan, i fact I only managed a 3rd of my mini portion! Your’s is definitely more my style of manageable cheesecake. I enjoyed making the dessert and everyone else loved eating it.
Courtney said,
April 27, 2009 @ 5:58 am
delish! i love brie and would have never thought of this
snooky doodle said,
April 27, 2009 @ 6:10 am
I m not a cheesecake fan either. this looks really interesting
Zita said,
April 27, 2009 @ 7:22 am
Am I the only fan of cheese cake here? noooo
but brie cheese cake is brilliant… and combination of sweet and savory for a deconstructed cheese cake is a must try for me 
Y said,
April 27, 2009 @ 8:08 am
Thanks everyone, for the comments!
Laura : Yep. Actually, I’m looking back at the rest of the month and am thinking the same thing! Looking forward to seeing your take on the cheesecake.
Shellyfish, I really must try vegan cheesecake one day.. maybe via one of your recipes.
linda : What a pity you didn’t go with the idea. I would’ve loved to see what you came up with.
Allison Day : Well I’m not sure how to describe it, except to say that it tastes like how you’d expect candied celery to taste. In a pleasant way, of course.
Snooky Doodle : Thanks! Maybe this is the cheesecake for non-cheesecake fans.
Zita : I’m sure there are more of you out there. Just not in this room at this very moment
Steph said,
April 27, 2009 @ 8:17 am
I was just saying to Lorraine how much I love this idea and I’m so stealing it for my next dinner party. I love brie. Your plating is always stunning! It reminds me of the deconstructed cheesecake I just had at Becasse, but yours is even prettier
Cakelaw said,
April 27, 2009 @ 8:21 am
I love your cheeseplate cheesecake! I have never seen a deconstructed cheesecake before, so it is not cliched for me.
Anita said,
April 27, 2009 @ 8:29 am
Yum! great twist on the traditional cheesecake – I like the white chocolate addition, as I too am not a huge fan of the normal ones.
clumbsycookie said,
April 27, 2009 @ 8:55 am
It’s a gorgeous presentation! And the flavours are so surprising appealing! Lovely!
anna said,
April 27, 2009 @ 10:11 am
Candied celery? Wow! This is really creative.
billy@ATFT said,
April 27, 2009 @ 10:18 am
The originality of this cake is superb. Who would have thought adding a bit of celery leaf can counteract the flavour of brie… makes me want to have a celery stick and my hommous now.
Angela @ A Spoonful of Sugar said,
April 27, 2009 @ 11:02 am
I am… not fond of celery, so why am I sitting here, positively drooling at the thought of cancied celery? I must be bewitched!
Deconstructed dishes may be done to death, but I think you’ve made it seem very fresh and new. The colours are wonderfully spring-like, and the whole thing just sounds and looks amazing.
asti said,
April 27, 2009 @ 11:07 am
love love love your photos and that cheeseplate idea. You should still do it, eventhough it’s not for this month’s DB challenge. Still couldn’t get around to a celery being a desert accompaniment, but I’m sure in your hands everything will be great =). I don’t like cheesecake too, but would be gladly gobled down a whole cheeseplate by myself. Well done on the challenge.
Lorraine @NotQuiteNigella said,
April 27, 2009 @ 11:43 am
It was great brainstorming it with you even if it never came to fruition to do the challenge. Maybe when one of us drives!
Arwen from Hoglet K said,
April 27, 2009 @ 1:23 pm
I can’t believe you had a recipe for candied celery! I obviously need to expand my reading.
This is such a creative dessert and it looks beautiful on the slate.
arfi said,
April 27, 2009 @ 2:08 pm
Lovely plating as usual, Y
I am not a big fan of cheesecake as well, but love to make it as a gift hehehe…
deeba said,
April 27, 2009 @ 2:24 pm
Put 2 brains together & what have you…WOW, a deconstructed cheesecake! Creative genius this is…I think I could gobble this down!!
Marc @ NoRecipes said,
April 27, 2009 @ 2:33 pm
I’m with you on most cheesecakes, but this looks delightful. I like that you have just a small scoop of cheesecake rather than a huge slab like most presentations. Looks delicious!
Hannah said,
April 27, 2009 @ 2:41 pm
Oh I like your presentation- Looks like the cheesecake would be ultra-creamy this way, too.
Karen said,
April 27, 2009 @ 2:50 pm
Wow stunning photos! Brie, white chocolate and celery = cheesecake? Now that’s originality! Love it love it
Little Miss Cupcake said,
April 27, 2009 @ 3:32 pm
Wow! What an interesting flavor combination! This looks great! Bravo!
Tartelette said,
April 27, 2009 @ 3:50 pm
There is nothing cliche when YOU do deconstructed and plated desserts! You excell at it
Love this! Brilliant take on the challenge!
Jude said,
April 27, 2009 @ 4:25 pm
Brie cheesecake sounds extra luscious. Very unusual and creative combination.
Jen Yu said,
April 27, 2009 @ 4:46 pm
My word, but you are brilliant. I always get excited about visiting certain folks during DB reveal day because I know I’m going to be 1) floored and 2) inspired. You’re so cool!!!
I’m not a fan of cheesecake either, but I could sit and stare at your deconstruction for hours. AWESOME!
Elissa said,
April 27, 2009 @ 5:11 pm
Wow. I’m really impressed… love the idea for this one! It looks so elegant!
the caked crusader said,
April 27, 2009 @ 5:27 pm
Very clever. I have seen brie used in a savoury cheesecake but never a sweet one. Love the addition of celery.
Vera said,
April 27, 2009 @ 5:56 pm
I know and love this particular cheesecake! Your presentation is stunning, Y!
zorra said,
April 27, 2009 @ 6:42 pm
Wow, I love the presentation of your savory cheesecake!
Julia @ Mélanger said,
April 27, 2009 @ 7:37 pm
Y – this is fabulous. Please do not visit my blog and see my very boring and predictable effort!
Lisa said,
April 27, 2009 @ 8:37 pm
It’s not cliche’d AT ALL!! It’s extraordinary and inspiring.
Christy said,
April 27, 2009 @ 8:43 pm
I agree with Helen. Nothing boring or overdone with deconstructed cheesecake when YOU’re the one doing it. Bravo!! Well, I guess I knew what you were going to do, but still I like how the celery enhances the flavour of the brie cheesecake—I think that’s the mark of a well-balanced dessert. What does the celery confit tastes like? I’m normally not a fan of celery, but yours might make me a convert.
Esz said,
April 27, 2009 @ 8:59 pm
Incredible! I loved Lorraine’s entry too. I don’t think deconstructed is overdone – especially when it’s done so well.
Pearlyn said,
April 27, 2009 @ 11:10 pm
Wow! Definitely something different! Awesome!
Y said,
April 27, 2009 @ 11:57 pm
Steph : I’d love to hear what the cheesecake you had at Becasse was like.
Anita : The white chocolate is not too overpowering in this, but it is a welcomed addition.
Angela @ A Spoonful of Sugar : There seem to be quite a few anti-celery people around! Is it too strong a taste? Not sure you would like the candied version, but I didn’t put too much on the plate.
asti : Actually, it’s surprising, in a nice way, how well certain unexpected things such as vegetables work when incorporated into desserts. I love cheese plates too, and always struggle with the dilemma of wanting cheese, but also wanting dessert and not managing to fit both in.
Lorraine : I think you’ll be the first legally behind the wheel, at the rate things are going!
Arwen : Probably not the strangest thing I have a recipe for !
arfi : Same here. Don’t mind baking the odd cheesecake as a gift!
deeba : It’s more thanks to Lorraine, really.
Marc @ NoRecipes : Thanks. Given more time, I think I would’ve liked to refine it a little more too.
Hannah : Definitely falls dreamily into the creamy category.
Karen : Well it sort of makes sense though, doesn’t it
Tartelette : I’m looking forward to reading about yours!
Jude : Luscious, and quite rich! But I also reduced the sugar content a bit so as not to tip it over the edge.
Jen Yu : Thanks! Hours might be overdoing it a bit though, don’t you think. When would you find time to Twitter?
the caked crusader : I have yet to make a savoury cheesecake. Would love to have a look at the recipe if you have it?
Vera : It’s quite a nice recipe isn’t it. Well balanced. I’ve got a few other recipes bookmarked from that book too.
Christy : Um. Well, it tastes like celery, but slightly sweeter…
Esz : Well I’m glad the style still has some fans out there
Pearlyn : Thanks!
vibi said,
April 28, 2009 @ 12:16 am
Beautiful , elegant, classy… very posh!
How to revamp the classic cheesecake.
art and lemons said,
April 28, 2009 @ 1:05 am
Amazing! A fresh and light twist on cheesecake decadence.
nico said,
April 28, 2009 @ 2:22 am
love your blog!! you have very nice pictures.
matt wright said,
April 28, 2009 @ 3:53 am
Like you, I am not a huge fan of cheesecake, but then have certainly never had a brie version, which I am sure is bloody amazing.
Love the play on cheesecake here – from the ingredients to the presentation – thoroughly modern but without pretension. Fantabulous.
mallory elise said,
April 28, 2009 @ 5:11 am
ahk!!! oh my god i want that, i’m not a big cheesecake fan either, but a brie cheesecake, holy crap that sounds like ecstasy… and with white chocolate, oooooooh
ROSE said,
April 28, 2009 @ 5:19 am
outstanding! love the presentation! MMmmm! brie and white chocolate?! I must try!
chocolateshavings said,
April 28, 2009 @ 8:37 am
What a beautiful presentation.. and what a combo!
prettytastycakes said,
April 28, 2009 @ 9:45 am
What an interesting combination of flavors and gorgeous plating! Looks like we both went the cashew crust route! Just lovely…
Holly said,
April 28, 2009 @ 12:00 pm
Perfectly stunning!
Lauren said,
April 28, 2009 @ 2:01 pm
Mmm, your cheesecake looks amazing!! I love the idea of using brie =D.
Lisa said,
April 28, 2009 @ 3:36 pm
What a brilliant take on the challenge, and I would DIE to try the brie-white chocolate combo! Incredibly executed, Y – and great photos!
Meeta said,
April 28, 2009 @ 4:59 pm
a lovely creative interpretation on the challenge. well done!
jo said,
April 28, 2009 @ 11:37 pm
Great job in your interpretation of this month’s challenge. Love the presentation and the pictures.
Marija said,
April 29, 2009 @ 12:13 am
Oh man, I am crazy about brie! I love how you made it!
Dimah said,
April 29, 2009 @ 12:58 am
Gorgeous cheesecake! well done!
steph (whisk/spoon) said,
April 29, 2009 @ 6:04 am
“cheeseplate cheesecake”–that’s just fun to say! what a great idea, and so beautifully executed!
lisaiscooking said,
April 29, 2009 @ 7:32 am
Very interesting approach! And, it looks delicious. I’d love to try a full cheesecake cheeseplate.
Marika said,
April 29, 2009 @ 2:40 pm
Love the presentation! And Celery confit sounds mmmmm.
Big Boys Oven said,
April 29, 2009 @ 2:50 pm
i am amazed with the skills, thinking and also your creativity in creating this cheesecake, Great combination of ingredient infused into one, bravo chef! awesomely fantastic.
Andrea said,
April 29, 2009 @ 8:38 pm
What a neat way to interpret the theme. I love Brie and adding it to cheesecake would be delicious! Lovely job!
JennyBakes said,
April 30, 2009 @ 12:27 am
You really put a lot of thought into this. I really like the cheeseplate cheesecake concept, and love the choices you made. Cheesecake isn’t actually my favorite thing either, actually, but I have really been enjoying all the directions people have been taking this recipe!
Jess said,
April 30, 2009 @ 4:27 am
Delicious! I would have never thought to make candied celery or put it with a cheesecake. That sounds so good and they look Gorgeous!
Jenna @ Newlyweds said,
April 30, 2009 @ 5:15 am
Brie, celery and cheesecake, fabulous concept. Beautiful display!
Chantal said,
April 30, 2009 @ 9:18 am
Intriguing interpretation
Holly said,
April 30, 2009 @ 11:13 am
Such an interesting combination of flavors!
Zoë Fançois said,
April 30, 2009 @ 1:29 pm
This is seriously gorgeous!!! I just love it.
Thip said,
April 30, 2009 @ 4:35 pm
I love your idea, Y. Cool!!
Coffee and Vanilla said,
May 1, 2009 @ 8:04 am
What an original way of presenting cheesecake! Love it
noobcook said,
May 4, 2009 @ 5:28 pm
I love the styling of your ‘deconstructed’ cheesecake. it is absolutely stunning =)
pixie said,
May 8, 2009 @ 11:23 am
i love how you deconstructed the cheesecake and am very intrigued by the flavors and the celery! bravo!
K said,
May 12, 2009 @ 12:00 am
ingenious presentation idea! hahaha AMAZING!!
KennaMcD said,
May 19, 2009 @ 4:14 am
Wow, candied celery….very interesting! I had never heard of that! Great job.