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Elissa Narow

Custom House
500 S Dearborn St
Chicago, IL 60605
(312) 523 0200

2039 W North Ave
Chicago, IL 60647
(773) 395 7100

Pastry Chef Elissa Narow

Spring, Custom House | Chicago

Meyer Lemon Cheesecake with Beurre Blanc and Lemon Rosemary Sorbet Soda

Pastry Chef Elissa Narow of Custom House and Spring Chicago, IL
Adapted by

Yield: 20 Portions


  • 1 pound soft cream cheese
  • ½ cup plus 2 Tablespoons sugar
  • Zest of 3 Meyer lemons
  • 2 eggs
  • 1 egg yolk
  • 1 ounce crème fraiche
  • 1½ ounce Meyer lemon juice
  • 1¾ teaspoons flour

  • 8 ounces butter
  • 2/3 cup powdered sugar
  • ¼ teaspoon salt
  • Zest of 2 lemons
  • 2 cups all purpose flour 

    Rosemary Dust:
  • Rosemary leaves
  • Powdered sugar

    Lemon Rosemary Sorbet:
  • 2 large sprigs rosemary
  • 1 quart lemon juice
  • 2 cups water
  • ½ cup simple syrup
  • 1 egg

    Beurre Blanc Sauce:
  • 1 cup Meyer lemon juice
  • ¾ cup sugar
  • 4 ounces butter

    To Assemble and Serve:
  • Sugared Meyer lemon segments
  • Candied Meyer lemon zest
  • Soda water

For the Cheesecake:
The night before, beat cream cheese, sugar, and lemon zest in an electric mixer with a paddle attachment until sugar is dissolved. Add eggs and yolk one at a time until incorporated, scraping down the bowl between each addition. Add crème fraiche and lemon juice. Mix in flour. Let set overnight in a chilled place.

For the Crust:
Combine butter, sugar, salt, zest and flour. Prehat oven to 300°F and bake until set. Transfer to food processor and crumble. Press into a thin layer in a tart ring and bake in oven for 6 minutes or until light brown. Remove ring from oven and fill to top with Cheesecake filling. Transfer to oven with a hotel pan filled with water at the bottom. Bake for 12-15 minutes, remove from oven, and chill.

For the Rosemary Dust:
Grind rosemary with powdered sugar in a spice grinder.

For the Lemon Rosemary Sorbet:
Combine rosemary, lemon juice, and water in a blender. Strain and mix with simple syrup. Add egg to adjust consistency and taste as necessary. Freeze in an ice cream maker according to instructions.

For the Beurre Blanc:
Combine juice with sugar and reduce by half. Remove from heat and whisk in butter. Reserve warm.

To Assemble and Serve:
Plate cheesecake and top with Beurre Blanc, sugared Meyer lemon segments and candied Meyer lemon zest. Fill a shot glass with Lemon Rosemary Sorbet and top with soda water. Serve dish with shot glass on the side.

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