Tocqueville
1 E 15Th St
New York, NY 10003
(212) 647-1515
Wattleseed Cheesecake
Pastry Chef Ryan Butler of Tocqueville
– New York, NY
Adapted by StarChefs.com
Yield:
12 individual cakes
Ingredients:
4 Tablespoons wattleseed powder
1 ½ cups heavy cream
6 ounces sugar
16 ounces cream cheese
10 ounces ricotta
6 ounces mascarpone
3 whole eggs
2 egg yolks
Butter for greasing the molds
12 (2-inch) ring molds
Method:
Combine wattleseed powder and heavy cream in a small pot.
Bring the mixture to a scald, then remove from heat and set
aside for 30 minutes. Preheat the oven to 275°F. In a
food processor, mix the sugar and the three cheeses at medium
speed until light and fluffy. Continue to mix, slowly adding
in eggs and egg yolks until well combined. Strain the wattleseed
and cream mixture through a chinoise and add to the cheese
mixture. Grease 2” ring molds with butter and pour the
mixture into them. Put in a water bath and bake for twenty
minutes, or until just set. Remove and chill in the refrigerator
for 30 minutes before serving.
Ingredients:
