jen yee pastry


Goat Cheese Cheesecake

Liquid sable is definitely not a new idea in the dessert world, but it was definitely a new experience for me.  I don't know why I waited so long to try it out, but I'm glad I finally did.  I had in mind a dessert that
would emulate the look of slate or shards of flagstone, and this is my first attempt.  This is basically an inverted cheesecake, with a center of goat cheese cremeux completely enrobed in a liquid graham cracker crust.  Blueberries and anise hyssop play a part here too.

I'm not going to include a recipe here because I didn't use one myself.  I baked off a few sheets of homemade graham cracker dough until done.  While still hot from the oven, the cookie bits get thrown into a Vita Prep with some walnut oil and blended until a pourable consistency is reached.  If you're doing this for the first time, you, like me, will be surprised by the amount of oil that's needed to make this (that's to say - a lot!).  My first concern was "with this indecent amount of oil, how is this sable ever going to set?".  I used it anyway and poured the mixture over super frozen pieces of cremeux.  The liquid graham set pretty much immediately.  The true test, however, would be transferring the coated cheesecake to the fridge and allowing the cheese to fully defrost.  Would I find a cheesy, graham-y blob on a tray, or would this stuff really hold up to its rep?

Et voila!  Everything kept its shape!  With the blending and addition of oil, the graham is obviously going to take on a different texture, but I liken it to the slightly and pleasantly soggy texture of a true "graham cracker on the bottom" crust of a traditional cheesecake.  My husband just told me my cheesecakes look like two pieces of meat on a plate, so I think I need to work on the color and visual aspects of the dish.  Overall, I'm glad to have a new technique to play around with.