Zephyr Caramel Cheesecake by Cedric Barbaret

Here’s a modern version of an American classic. The sweetness of the caramel chocolate balances the acidity of the pineapple and lime perfectly.

Yield: 24 servings

Graham Cracker Zéphyr Caramel Crunch

• 158 g Cacao Barry Zéphyr Caramel 35% chocolate
• 91.5 g paillete feuilletine
• 16.5 g cocoa butter
• 66.6 g graham cracker crumbs
• 1.25 g salt

1. Melt the chocolate and cocoa butter to 122°F (50°C).

2. Add the remaining ingredients and mix well. Scoop 1 tablespoon per 3ʺ (75 mm) tart ring and freeze until needed.

Zéphyr Caramel Cheesecake

• 560 g cream cheese
• 145 g granulated sugar
• 113 g sour cream
• 73 g whole eggs
• 66 g egg yolks
• 146 g heavy cream
• 18 g cornstarch
• 167 g Cacao Barry Zéphyr Caramel 35% chocolate

1. In a stand mixer fitted with the paddle attachment, cream the cream cheese with the sugar. Add the sour cream and mix well. Add the eggs and egg yolks one at a time, mixing well after each addition.

2. Mix the cream with the cornstarch and add to the batter, mixing to combine.

3. Melt the chocolate and add to the mixture at 149°F (65°C). Mix until smooth.

4. Divide among Flexipan molds and bake in water bath at 250°F (120°C) for 20 minutes.

Gelatin Mass

• 100 g powdered gelatin
• 600 g water

1. Mix gelatin and water together.

Zéphyr Caramel Glaze

• 75 g water
• 150 g granulated sugar
• 150 g glucose
• 100 g sweetened condensed milk
• 70 g Gelatin Mass, melted
• 150 g Cacao Barry Zéphyr Caramel 35% chocolate

1. Cook water, sugar and glucose to 217°F (103°C). Pour over the condensed milk, Gelatin Mass and chocolate and mix with immersion blender. Reserve in cooler overnight before using.

2. Melt in microwave to 95°F (35°C) when ready to glaze.

Roasted Pineapple in Vanilla

• 600 g fresh pineapple
• 60 g unsalted butter
• 2 vanilla beans, split and scraped
• 60 g brown sugar
• 30 g black rum

1. Peel pineapple and cut into small dice.

2. Melt butter in pan and add pineapple and vanilla. Add brown sugar and cook for 5 minutes while stirring. Finish with rum.

Assembly

• Patisfrance mirror glaze
• Zest of ½ lime, dehydrated in microwave
• Chocolate décor
• Gold leaf

1. Unmold cheesecake onto graham cracker base. Warm glaze to 95°F (35°C) and glaze the cheesecakes. Chill to set.

2. Arrange cheesecake on plate and top with the Roasted Pineapple mixed with lime zest. Garnish with chocolate décor and gold leaf.

(This recipe appeared in the Winter 2024 issue of Pastry Arts Magazine)