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That pot Kenny show on Newstalk. Well, now, Gareth Mullins, executive chef of the Marriott Hotel, has a brilliant dessert in store. Gareth, good morning.


Hey, how's it going? Very well. Now, this is easy to make and it's absolutely delicious. It rewards the effort.


Yeah, this is I suppose it's a very classic dessert and it's something I've always taken somebody in the world of pastry. This is something I try and get them to master very early on because it teaches couple different techniques.


And I'm wondering if this is this is one there where you need to follow the recipe. And I say that all the time, that I'm talking about pastry skills and baking. But then it's important that you follow the recipe and follow the temperature guidelines and whatnot. And we can get into that a little bit more now. So and it's a baked vanilla cheesecake. So there's two types of cheesecake, really, that you can make. One is one that you set with gelatin and it's a little bit trickier at times.


And then the other one is a baked one. And that's what we're going to talk about. It's most famous in America. They really do the vanilla cheesecake the most. So ingredients, which is what you need is two hundred and fifty grams of digestive biscuits and a hundred and fifty grams of unsalted butter. For the cheesecake part, you need a hundred and fifteen grams of castor sugar, three tablespoons of corn flour, 900 grams of full fat cream cheese at room temperature, two eggs free range of possible.


One hundred and fifteen miles of double cream and a vanilla pod or some good vanilla extract and then zest the lemon, which is optional or just a little bit of acidity that the lemon gives. And so to make the base, what we need to do was crush the digestive biscuits and melt the butter, mix them together and press them into the bottom of a spring cake tin and that's lined with parchment paper. So what we're trying to do here is we're going to press it down as much as we can.


So we like to use the back of a desire to build and work your way around from the outside and work your way around the tent to get into the middle. Then we're going to put that pressed cake tin biscuit into the oven at one hundred and eighty degrees for ten minutes. That wouldn't be a usual step. Sometimes people just stick it in the fridge. But what we're trying to do is get that they used the caramel is a little bit and be nice and crisp after we cook the cheesecake.


So then we move on to how we make the mixture apart. So you need to put your caster sugar, your corn flour into a bowl, add in your three eggs with them, and then we're going to add in our room temperature cream cheese. The reason why we have a room temperature is that I don't want it to be lumpy. I wanted to break up when I hit it with the whisk. And then we we have to bring that together.


We are in a double cream, a scraped vanilla pod or a vanilla extract. And our lemon zest at that point. And we're going to pour that mixture into the cooled baked cheesecake baking mix that you have in your tin. And then it's going to go back into a preheated Orben at ninety degrees and you're going to put it in the center of the oven and you're going to cook for 40 to 45 minutes. So what's going to happen during the cooking process is that the eggs are going to set the mix and do the job as what the gelatin.


And Donlevy didn't do a long battle and the corn flour will help that set as well. So the little things you need to watch out for a bit of a fantasist at Auburn, you may find a 180 is a little bit hot and half a true Coke, and you might want to tone the cake oil. It's in the oven because one so it didn't leak, get a little bit darker from the fan and the oven and all. You may find that you need to put a piece of tin foil over the top of the of the cake to stop the fan blowing on the top and get the top up again to Brown too quickly.


And after the forty five minutes is up, you just open the oven, give it a little shake and you should see the little wobble as one piece rather than it being really liquid. If it's still quite liquid, then lower the temperature the other and give it another ten or fifteen minutes till you achieve that. Set cakes, cheesecake and then you take it out of the oven onto a cooling Weirich ladykiller for about an hour and then pop it into the fridge for a couple of hours.


This will really ensure that the cake sets correctly, ideally make it the day before. And then tomorrow when you come to it, it'll definitely 100 percent be set. And I love to serve this with some berries. So we're just coming to the end of the strawberries and raspberries and the blackberries are just about to start. So throw them into a bowl, toss them and a little toast and a voice and sugar and a tiny bit and squeeze the lemon.


This will get the berries to start to bleed a little bit and look a little bit more like compost and some whipped chantilly cream, which I've spoken about before, which is absolutely delicious. Yeah, it really is.


One of my Texas has baking a cheesecake should be a war crime.


That's what a lovely people are always. Reutter On the gelatine route are the bakery, which I used to always only dimly cheesecakes with gelatin, which is also a beautiful recipe. I do find that baking an oven, the eggs really gives you a creamy texture. And I'm very delicious. And look at workrooms. It is.


So, yeah, I actually used to make one of these using a microwave and the topping was it was a.


Foil pouch of cherries, cherry compote. Absolutely delicious, most definitely.


Anyway, I recommend to everyone to to make this because there is nothing quite like American vanilla baked cheesecake of a morning. Absolutely delicious.


Gareth Mullins, executive chef of the Microtel, thank you very much for joining us.