Whipped Vanilla Cheesecake
Recipe by: Ryan Spurrell & Sarah Cremona, Orson Dining
A creamy no-bake cheesecake paired with bright candied cumquats and crunchy white chocolate crumbs, a light dessert that is ideal for warm days.
- Summer, Autumn, Winter, Spring
Components; Whipped Cheesecake, Candied Cumquats and White Chocolate Crumb
Whipped Cheesecake
· 1 L thickened cream
· 600 g cream cheese, at room temperature
· 10 egg yolks
· 200 g caster sugar
· 3 vanilla pods (or 2 tsp good vanilla paste)
· 1 lemon, finely zested
· 10 gelatine leaves (or 3½ tsp powdered gelatine)
Candied Cumquats
· 500 g fresh cumquats
· 500 ml water
· 500 g caster sugar
White Chocolate Crumb
· 50 ml water
· 200 g caster sugar
· 100 g white chocolate, finely chopped
· Pinch of sea salt
Components; Whipped Cheesecake, Candied Cumquats and White Chocolate Crumb
Whipped Cheesecake
1. Whip the cream
Beat the cream with an electric mixer until it’s softly whipped — thick enough to hold its shape but not stiff. Keep it chilled.
2. Soften the cream cheese
In a clean bowl, beat the cream cheese until smooth and lump-free.
3. Make the sabayon (the base)
In a heatproof bowl set over gently simmering water, whisk the egg yolks, sugar, vanilla, and lemon zest until pale, foamy, and thick (about 5–7 minutes).
Remove from heat.
4. Add the gelatine
Soak the gelatine leaves in cold water for 5 minutes, squeeze out excess water, then whisk into the warm sabayon until dissolved. Let it cool to room temperature.
5. Combine everything
Whisk the cooled sabayon into the cream cheese until smooth, then gently fold through the whipped cream.
6. Chill to set
Spoon into a container and refrigerate overnight to firm up.
7. Before serving
Re-whip the mixture until it holds firm peaks. Spoon or pipe as desired.
Candied Cumquats
1. Wash the cumquats and slice in half.
2. Place in a pot, cover with cold water, bring to a gentle boil, and simmer for 5 minutes.
3. Drain, rinse in cold water, and repeat this blanching process two more times to remove bitterness.
4. Place the blanched fruit in fresh cold water and leave to soak overnight.
5. The next day, bring the 500 ml water and 500 g sugar to a gentle boil, stirring until dissolved.
6. Add the drained cumquats, reduce the heat, and simmer very gently for about 3 hours, until translucent and tender.
7. Let cool in the syrup, then strain.
8. Blitz the fruit into a purée and store in the fridge.
White Chocolate Crumb
1. Combine sugar and water in a small saucepan and cook over medium heat until it reaches 130°C (use a sugar thermometer). Don’t stir while it heats.
2. Remove from heat. Quickly add the chopped white chocolate and salt.
3. Whisk briskly — it will crystallise and form a sandy texture. Scrape around the edges so it doesn’t stick.
4. Tip onto a tray to cool completely, then store in an airtight container.