Wednesday, November 29, 2006
Bite with Belkys: Mandarin Orange Yuzu Cheesecake from 8 1/2 Restaurant
If you're hosting a holiday party, forget the standard sweets. This year, fruitcake is out and different desserts are in. Tonight, we even found one chef with an Asian twist on a traditional cheesecake. Time to grab A Bite With Belkys.
The Dish: Mandarin Orange Yuzu Cheesecake
The Chef: Jason McClain
The Restaurant: 8 1/2 Restaurant inside the Clinton Hotel on South Beach
- 5 oz. sour cream
- ¼ of an orange for orange zest
- 2 oz. sugar
- ¼ oz. cornstarch
- ½ tsp. Vanilla extract
- 1 egg for cracked eggs
- 1 egg yolk
- 1/8 cup heavy cream
- 1/8 cup orange juice
- 1/8 cup Yuzu
1. Add cream cheese to blender while blender is on low (to avoid over-whipping)
2. Set blender speed to medium speed after 1 minute.
3. Add orange zest, sugar, cornstarch, and vanilla extract.
4. Add cracked eggs very slowly. They should form a thin stream while being poured into blender.
5. Turn up blender speed to high, then, after a few minutes, back to medium speed.
6. Add egg yolk, heavy cream slowly, a little orange juice and Yuzu.
7. Turn off blender.
8. Scrape the sides of the bowl to avoid lumps.
9. Turn up blender back to medium speed and blend 4-5 minutes or until you have a smooth batter. You should have a velvety consistency with very little bumps.
10. Place a ramekin in the center of a small pan. Repeat this step with 3 other ramekins and pots.
11. Pour batter into ramekins.
12. Add a little bit of water to the pan for a water bath.
13. Put pan inside a 350 (F) degree oven for 20-25 minutes.
14. When you take it out of the oven, touch the top center. If it's firm, it's good.
15. Place warm dessert inside refrigerator for 2-3 hours. It doesn't need to cool down before going inside the refrigerator.
1. With a toothpick, poke a hole in the bottom center of the ramekin. This makes it easy to remove dessert from ramekin.
2. Place dessert on plate.
3. Add orange ginger sauce on plate to decorate to your liking.
4. Add orange mandarins on top of cheesecake.
5. Garnish with freshly cut strawberries and orange mint.
6. Add a small amount of Yuzu syrup on top of cheesecake to your liking.
7. Ready to serve.
If you don't like mandarin orange or can't find the Yuzu, Chef Jason suggests substituting with your favorite fruit.