Toffee Apple Cheesecake with Bramble Compote, Salted Caramel Ice Cream & Toffee Sauce
magnify Click image to view more.

Toffee/Apple Cheesecake with Bramble Compote, Salted Caramel Ice Cream & Toffee Sauce

Geoffrey Smeddle, The Peat Inn, Fife, Scotland - January 19th, 2014

Serves 10

Toffee/apple sauce:

  • 150g soft brown sugar
  • 40ml water
  • 6 red apples, peeled, cored, quartered, and each quarter cut into three pieces
  • 90g unsalted butter, chilled and diced
  1. Heat sugar and water in wide pan until caramelized; add 1/3 of apples; cook until caramelized; remove apples from pan; repeat with remaining apples.

  2. Once all apples are caramelized, deglaze pan with water and remaining juices from apples; reduce caramel slightly; whisk in butter; remove from heat; reserve caramel in airtight container; chop apple into 1cm dice.

Cheesecake base:

  • 100g soft flour
  • 135g demerara sugar
  • 100g oats
  • 5g bicarbonate of soda
  • 150g unsalted butter, melted
  1. Heat oven to 350°F (180°C); line baking sheet with nonstick pad.

  2. Combine all ingredients except butter in a bowl; add butter; mix until dough forms; spread dough across sheet tray; bake 10 minutes until golden brown; remove from oven; allow to cool completely.

Cheesecake filling:

  • 400g double cream
  • 20g thyme
  • 60g egg yolk
  • 60g caster sugar
  • 1/2 tsp. vanilla seeds
  • 1/2 tsp. vanilla extract
  • 4 leaves gelatin, bloomed in cold water
  • 250g mascarpone
  1. Bring cream and thyme to simmer; remove from heat; allow to infuse 20 minutes; strain; chill.

  2. Whisk egg yolk and sugar until doubled in volume and pale in color.

  3. Whisk together infused cream, vanilla seeds, and extract until ribbon stage; beat mascarpone in a small bowl until smooth; warm 2 Tbsps. cream in a pan; dissolve gelatin in cream; whisk cream/gelatin into mascarpone; fold half egg yolk mixture into mascarpone; then in half the cream; repeat process until all the egg and cream is mixed in; fold in diced apples; pour mixture into tray with biscuit base (tapping tray to release any air bubbles); place in refrigerator; allow to set; slice cheesecake into portions 4" by 1.5" wide.

Bramble compote:

  • 400g brambles
  • 50ml crème de cassis liqueur
  • 50g caster sugar
  • 20ml water

Bring all ingredients to a boil in a pan; cook until brambles are soft but not collapsing; remove brambles from syrup; reduce liquid slightly; remove from heat; stir brambles into liquid; reserve in refrigerator.

Salted caramel ice cream:

  • 150g caster sugar
  • 100g glucose
  • 7g sea salt
  • 500g whole milk
  • 500g double cream
  • 300g egg yolk

Melt sugar, glucose, and salt in heavy bottomed saucepan to a dark caramel; warm milk and cream in small saucepan; whisk cream into caramel; strain caramel into clean pan; return to a simmer; temper in egg; cook until mixture coats the back of a spoon; remove from heat; allow to cool completely; process in ice cream machine.

Assembly:

Drizzle plate with compote and toffee sauce; place cheesecake to left center of the plate; dot bramble compote around the plate; place quenelle of ice cream on plate; top cheesecake with stewed brambles and sauce.