Salted Honey Basque Cheesecake

YIELD

15 each

SALTED HONEY BASQUE CHEESECAKE INGREDIENTS

23/8 gal cream cheese

147/8 cups sugar, granulated

8½ cups eggs

1¼ gal whipping cream

101/8 T orange blossom water

3½ cups cornstarch

65/8 cups honey

31/8 cups water

5 T Maldon salt

METHOD

1. Line a large ring with parchment then seal the bottom with foil.

2. Cream the cream cheese & sugar and sift in cornstarch. Beat for about 3 minutes until smooth.

3. Add eggs one by one.

4. Add cream and orange blossom and pour into ring.

5. Bake at 400°F for 35-40 minutes. Make honey glaze by placing honey in a small pot over medium heat until the edges star to caramalize a bit. Cook stirring occasionally until the honey turns a deep amber, then slowly whisk in water. Bring to a boil, then remove from heat and allow to cool slightly (if it's too thick add a bit more water). Brush over top of the cooled cheesecake.

BROWN BUTTER PHYLLO INGREDIENTS

6 cups brown butter

3 cups honey

¼ cup kosher salt

36 ea Phyllo pastry

METHOD

1. Warm all ingredients together in a pot or microwave then brush phyllo sheets with the mixture, layering three sheets.

2. Place sheets on parchment lined tray and bake until golden. Cool completely and then break into shards

CITRUS MARMELATA INGREDIENTS

2 /4 cups lemon

113/4 cups orange

1¼ gal sugar, granulated

METHOD

1. Wash fruits and cut off the little buttons on the tops where the stems were. Place in a pot and add enough water to cover.

2. Bring it to a boil then simmer gently. Cook for 2-3 hours until soft, checking water levels as you go so they are always submerged. Remove form water, saving 2 cups of the cooking water for later.

3. Allow fruit to cool, then cut in half and scoop everything out with a spoon. Place the insides in a colander to drain and remove any seeds. Place insides and skins in a food processor and pulse until small chunks form. Return mixture to the pan with the reserved 2 cups of water and the sugar. Bring to a boil and allow to boil rapidly for 20 minutes.

4. Store it in a container or portion it into vacuum packs and freeze it.