Elderflower Cheesecake

December 04, 2016
Elderflower Cheese Cake

Makes 12-13

680g Cream Cheese
200g Sugar
½ t Salt
170g Eggs
17g Egg Yolk
3 fl.oz. Cream
1t Vanilla
2 fl.oz. Elderflower Liqueur

Combine the cream cheese, sugar, and salt in a stand mixer with a paddle attachment on medium speed, occasionally scraping down the sides until completely smooth.

Whisk the eggs and egg yolks together.  Add to the cream cheese mixture in four additions, mixing until fully incorporated.  Scrape down the sides as needed.

Add the cream, vanilla, and elderflower liqueur, mixing until fully incorporated.

Transfer to a disposable pastry bag with a half inch, round tip.  Pipe each silicon mold full, careful to avoid leaving voids.  Place the molds in a pan of water, and bake at 325° until just set, 40 minutes.  Cool until comfortable to handle, then remove the mold from the water, allow it to dry, and place it directly in the freezer.  Freeze until hard: at least 2-3 hours. Carefully unmold the cheesecakes and trim any irregularities with a sharp knife if desired. Fully thaw before serving.

Elderflower Chantilly Cream

¾ C Heavy Whipping Cream
2 T Elderflower Liqueur

Whip together to a soft peak.

Graham Cracker Crumbles

1 C Whole Wheat Flour
1 C All-Purpose Flour
¼ C Sugar
½ t Salt
1 t Cinnamon 
1 t Baking Powder
1 Egg
¼ C Vegetable Oil
¼ C Honey
3 T Milk

Combine the whole wheat flour, all-purpose flour, sugar, salt, cinnamon, and baking powder in a medium-sized bowl.
In a separate bowl, whisk the egg with the oil, honey, and 3 tablespoons milk. Stir this egg mixture into the dry ingredients until you have a fairly stiff dough, adding additional milk if necessary.
Wrap the dough and chill it until firm, about 1 hour (or longer, if it's more convenient).
Turn the dough onto a floured surface and knead gently until it holds together. Roll the dough out about 1/16" thick.
Preheat your oven to 375°F. Lightly grease a half sheet pan, or line with parchment, and transfer the dough to it.
Bake the crackers for 15 to 20 minutes or until they're nicely browned.
Cool completely, then crumble by hand. Store, in an airtight container, at room temperature for up to a week; freeze for longer storage.

Raspberry Pepper Sauce

250 g Raspberries
¼ C Powdered Sugar
3 T Water
1-1 ½ t Pepper 

Blend the raspberries, sugar, and water. Strain out the seeds, then add the pepper.  Long Pepper is a unique and delicious spice for this dish but is not as widely available as its cousins white pepper and black pepper, which are also suitable.

 

Another recipe brought to you by your kitchen friends at the Latigo Guest Ranch.


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