Vanilla Nutmeg and Plum Basque Cheesecake
Prep. Time:
45 minutes (plus cooling time)
Baking Time:
55 minutes
Total Time:
1 hour 40 minutes (plus 4 hours chilling)
Serves:
10-12 servings
Aaron created this dish for Great British Bake Off Season 16. Paul Hollywood praised it as "baked really well" with "lovely" chocolate work and called it refreshing with the essential sour cream balance. Prue Leith declared it professional pastry shop quality, noting it would "attract your eye" in a window display.
The use of two different styles of nutmeg is intentional for layered flavor intensity:
Freshly grated nutmeg (1 tsp) - More volatile aromatic oils, brighter flavor, added to the batter
Ground nutmeg (1/4 tsp) - More concentrated, deeper flavor that has mellowed
Ingredients
Instructions
MAKE THE SAKE PLUM GEL / SYRUP:
1. In a medium saucepan, combine chopped plums, sugar, sake, water, and lemon juice.
2. Bring to a boil, then reduce heat and simmer for 15-20 minutes until plums break down completely.
3. Strain through fine-mesh sieve, pressing to extract all liquid. Discard solids.
4. Return liquid to saucepan. If making gel, whisk in agar-agar powder and bring to a boil for 2 minutes. Pour into a shallow dish and refrigerate until set, about 2 hours.
5. If making syrup only, simmer liquid until reduced by half and slightly thickened. Let cool.
POACH THE PLUM SLICES:
6. Slice plums into thin rounds or wedges, about 1/4-inch thick.
7. In a shallow saucepan, combine water, sugar, sake, and cinnamon stick if using.
8. Bring to a gentle simmer and add plum slices.
9. Poach for 3-5 minutes until slightly softened but still holding shape.
10. Remove with slotted spoon and let cool on parchment paper.
MAKE THE BASQUE CHEESECAKE:
11. Preheat oven to 400°F. Line a 9-inch springform pan with parchment paper, allowing it to come up and over sides with wrinkles.
12. In a large bowl, beat cream cheese and sugar until smooth and fluffy, about 4 minutes.
13. Add eggs one at a time, beating well after each addition.
14. Add heavy cream, sour cream, flour, salt, vanilla extract, and both fresh and ground nutmeg.
15. Beat until completely smooth.
16. Pour batter into prepared pan.
BAKE:
17. Bake at 400°F for 50-55 minutes until top is deeply caramelized and nearly burnt in spots.
18. The cheesecake will puff dramatically and crack.
19. The center should still jiggle when done.
20. Remove from oven and let cool completely in pan. Center will sink as it cools.
21. Refrigerate at least 4 hours or overnight.
MAKE THE DARK CHOCOLATE CURLS:
22. Temper the dark chocolate (or simply melt for easier curls that must be kept cold).
23. Spread melted chocolate in a thin layer on a clean baking sheet or marble slab.
24. Let set until just firm but not completely hard (test by touching lightly).
25. Using a bench scraper or large metal spatula held at a 45-degree angle, push forward to create chocolate curls.
26. Refrigerate curls on parchment paper until ready to use.
ASSEMBLE AND DECORATE:
27. Remove cheesecake from springform pan and peel away parchment.
28. Arrange poached plum slices in an attractive pattern on top of the cheesecake - overlapping circles, rosette pattern, or radiating design.
29. If using gel, cut into cubes or shapes and arrange artfully among the plums.
30. Drizzle sake plum syrup over the plums and around the cheesecake.
31. Pile dark chocolate curls generously on top, creating height and drama.
32. If desired, garnish with a few fresh plum slices for color contrast.
