Everything strawberry and cheesecake

Everything strawberry and cheesecake

This cheesecake recipe from Angelo Sato earns its name of ‘everything strawberry’. Strawberries are used fresh and frozen, dried and puréed, cooked into tuiles and gels.
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  1. Step 1

    Put the cream cheese, crème fraîche, eggs, sugar, vanilla and salt in the blender and blend until smooth
  2. Step 2

    Next, in home kitchens transfer the cream cheese mixture to a heatproof bowl. Set the bowl over a pan of barely simmering water and cook for 25 minutes. In restaurants, preheat a combi steam oven to 100% steam and 74°C. Transfer the mixture to a sous-vide bag and seal. Steam in the oven for 25 min
  3. Step 3

    Put the gelatin in ice water to bloom
  4. Step 4

    After 25 minutes put the hot cream cheese mix in a bowl and add the bloomed gelatin and cream. Set for 5–6 hours until firm
  5. Step 5

    Mix until smooth and then transfer to a piping bag
  6. Step 6

    For the milk crispy put the milk and glucose in a pot and bring to a simmer, whisking to dissolve the glucose
  7. Step 7

    Take off the heat and foam with a hand blender or whisk
  8. Step 8

    Using a large spoon, scoop out the milk foam and put on a baking sheet. Dust the strawberry powder over the top
  9. Step 9

    Dehydrate at 65–80°C for 2–3 hours
  10. Step 10

    Mix everything for the strawberry tuile together and pass through a fine sieve
  11. Step 11

    Spread on a baking sheet as thin as possible
  12. Step 12

    Put in the dehydrator or oven at 65–80°C for 1–2 hours until dry
  13. Step 13

    For the strawberry gel, put the strawberry purée in the blender and season with salt and sugar to taste
  14. Step 14

    Add the xanthan gum and blend until it thickens to a gel
  15. Step 15

    Preheat the oven to 175°C
  16. Step 16

    Put everything for the graham crumble in a stand mixer fitted with the paddle attachment and mix until you have a crumbly texture, but take care not to over bake
  17. Step 17

    Spread on an oven tray lined with baking parchment and bake until golden brown, 12–15 minutes. Remove from the oven and set aside to cool
  18. Step 18

    Put the water and sugar for the fresh herb purée in a pot and bring to the boil
  19. Step 19

    Blanch the basil in the boiling syrup for 30 seconds, then take out and chill in ice water
  20. Step 20

    Transfer the herbs to the blender and add just enough syrup so that the herbs can be blended to a smooth purée
  21. Step 21

    Add just enough xanthan gum to get a gel-like consistency
  22. Step 22

    Transfer to a bowl and chill, either in the fridge or over a bowl of ice cold water
  23. Step 23

    Pipe the cheesecake cream across 8–10 serving bowls. Top each bowl with a few chunks of crumble, about 6–7, and a few pieces of fresh strawberry, about 4–5. Dot over 5–6 dots of each gel, and then top with 3–4 big pieces of strawberry tuile and milk crispies. Finally, grate some of the frozen strawberries over the cheesecake with a Microplane.