Brilliant savarin and Bramley apple cheesecake
The first time I came across cheese cake was when I was seventeen and went to the USA. I don’t know why I had never come across this before but my love of cheese and not very sweet tooth loved this cake. The first one I tried was a classic with cherry jam and a digestive biscuit base and it was love at first bite.
The other day I went to dinner at The Ninth on Charlotte Street in London. They had a Brilliant Savarin cheesecake and how could I resist that. Brilliant Savarin is a wonderful cheese. Brillat-Savarin is a triple cream dessert cheese that was created by cheese-maker Henri Androuët in the 1930s. When unripe it is almost tasteless and when ripe it is one of the most amazing cheeses ever made by man.
Brilliant savarin cheesecake at The Ninth.
I was so impressed by the cheesecake the next day I went and bought some Brilliant Savarin so I could make my own version.
Just a couple of days before I received an invite to participate in a Bramley apple cooking competition and I thought that Brilliant Savarin and apple would make a nice combination.
Bramley apples have a nice tartness, Too tart for me to eat as they are but delicious cooked and so versatile.
Brilliant Savarin and Bramley apple cheesecake
preparation time 15 minutes
cooking time 0 minutes – it needs to rest for at least 4 hours, over night if possble
- 200 gr or 7 oz bisquits, I used a waffle biscuit as a base as they are light and have a slight caramel note
- 1/2 tsp sea salt
- 1/2 dl or 1/4 cup toasted, halved, hazelnuts
- 75 gr unsalted butter
- 230 gr or 8.10 oz Brilliant Savarin, no rind
- 2 dl or 1 cup double cream
- 1 tbsp condensed milk
- 3/4 peeled and grated Bramley Apple
The Garnish, apple butter
- 1 1/2 Bramley apple
- 1 dl or 1/2 cup water
- 2 tbsp sugar (more if you want it sweeter)
- a few dried apple slices
Break up the biscuits and place them, the halved hazelnuts and the sea salt in the blender.
Melt the butter and let cool. Mix with the biscuit base and place in a baking tin with a loose base. Place in the fridge whilst making the filling.
I got my kitchen aid out and whisked the cream and the cheese. I added the condensed milk, I only wanted a hint of sweetness. I whisked the mixture again and last I added the grated apple.
Add the filling on to the biscuit base, cover with cling film and place in the fridge, over night if possible to set.
I made some apple butter for the topping. Core, peel and cube the apple and place in a pan pan with the sugar and water.
Let boil on low heat until the apples are soft. Place everything in a blender and blend until smooth. Add back to the pan and cook for another hour or two. The butter is ready when it stops “seeping”, no water is coming out. Taste and see if you want to add more sugar before cooling it. If you want to make a larger batch and place some apple butter in cleaned, hot, sterilised jars.
When the cheese cake is set spread the apple butter on top and last garnish with the apple crisps.
I haven’t been inspired to make something I ate in a restaurant in a very long time but Chef Jun Tanaka‘s cheesecake was too delicious not to at least try to make.
Apple and cheese is a great combination and this cheesecake is so indulgent, rich but still light with fresh apple flavours running through.