Free Shipping On Orders Over $100 | Flat $15

Brillat Savarin Baked Cheesecake with Ivoire 35%

Brillat Savarin Baked Cheesecake with Ivoire 35%

Need some home baking inspiration! We had fun creating this amazing cheesecake with The Studd Siblings showcasing Valrhona Ivoire 35% it makes for an intensely creamy cheesecake, highlighted with milky white chocolate and the beautiful lactic flavours of Will Studd triple cream Brillat Savarin. We crowned it with Agrimontania Amarene. Recipe created for Simon Johnson by @baker_jones 

Ingredients
  

Base

  • 200g sweet biscuits
  • 120g Le Conquerant unsalted butter melted
  • 65g desiccated coconut

Filling

  • 200g Will Studd Brillat-Savarin (Triple Cream Cheese) softened to room temperature
  • 500g cream cheese softened to room temperature
  • 200ml Tribehou Crème Fraîche
  • 130g white sugar
  • 3 Kangaroo Island Egg Yolks
  • 1.5tsp Nielsen Massey Vanilla Bean Paste Madagascar Bourbon
  • 65g Valrhona Chocolate Feves Ivoire 35% melt chocolate in the microwave until smooth

To serve

  • Agrimontana Amarene Cherries in Syrup

Instructions
 

Base

  • Finely crush biscuits and coconut in a food processor. Add the melted butter and pulse until all the ingredients come together to resemble a fine crumb.
  • Empty cheesecake base mixture into a 20cm spring form cake tin. Press together to form a firm base. Place tin in fridge for 30 minutes to rest.

Filling

  • Preheat oven to 160C on fan bake setting.
  • Place all ingredients, except the Valrhona Ivoire 35% Chocolate, into a bowl and mix until smooth.
  • Pour cheesecake filling on top of cheesecake base and gently swirl melted chocolate through the cheesecake filling.
  • Bake for 50-60 minutes on 160 degrees, remove from the oven and allow cheesecake to cool to room temperature.
  • Rest cheesecake in refrigerator for a minimum of 4 hours before serving. For best results, rest overnight if possible.
  • Serve cheesecake with Amarene cherries on top.

Like this Recipe?

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest

More Delicious Recipes

Oaxacan Cheese Fritters

  These delicious Oaxacan Cheese Fritters showcase Queso Oaxaca. Oaxaca is a fresh, traditional Mexican-style cheese made from cow milk. It is mild and creamy

Niçoise Salad

  This simple Niçoise salad showcases some of our all time favourites. You will need Ortiz Ventresca Tuna Belly, our Empeltre Olives, PONS Green EVOO

Strawberry Margarita

  Our Fiesta favourites continue with these zingy Margaritas. Showcasing the best of seasonal fruit from Ponthier, these Margaritas are a welcome way to usher

Sticky Hot Mango Chicken

This Sticky Hot Mango Chicken by Tracklements proves that Mango chutney isn’t just for curry – this low input meal is not only out of

Pork Escabeche

It’s fiesta time! This Pork Escabeche makes good use of Dillicious Fiesta del Escabeche sauce with thick cut pork rashers, served alongside a fresh vibrant

Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.
Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.