Chef Adam Potten says ” This is one of my particularly favourite desserts ever! Takes a few steps but is truly worth it in the end!”

To make this delicious cheesecake in a 10” square of round cake tin you will need:

Ingredients

  • 300ml Bourbon
  • 400g Diced Salted Butter
  • 450g Crushed Digestive Biscuits
  • 400g Cream Cheese
  • 600g Double Cream
  • 100g Icing Sugar
  • 175g Melted White Chocolate
  • Leaf Gelatine
Bourbon and White Chocolate Cheesecake by Adam Potten
Bourbon and White Chocolate Cheesecake by Adam Potten

Method

To start this cheesecake we need to “Fat Wash” the bourbon. Take a large frying pan on a high heat, once the pan is hot take off the heat and add the butter. The butter will instantly melt and fizz, keep the butter on the heat until it starts to turn a nice golden hazelnut colour (this is called beurre noisette) Take off the heat and add the bourbon (stand back it may flame) Once it has all mixed pour into a container and leave to set in the fridge overnight.

Take your cake tin and brush with oil to leave a light layer. Double layer cling film and press into the tin with the edges hanging over the top of your tin (ensuring there are not any air bubbles) This way you can lift the cheesecake straight out of the tin.

Once you have blitzed your digestive biscuits, take the bourbon/butter out of the fridge and gently scrape the separated butter off the top of the bourbon and remelt; mix this butter into the biscuit crumb and press into the bottom of your tin.

For the filling; in a food mixer with the whisk attachment. Put the cream cheese and icing sugar into the bowl (stir it with a spoon first, otherwise you’ll have a cloud of icing sugar when you turn on the machine) whisk the mixture until has combined. Take the still warm melted white chocolate and pour into the mix, and whisk until it is all come together. Scrape down the side of the bowl. Put the machine onto half speed and slowly add the cream, you want to keep whisking the mixture until it reaches the consistency of whipped double cream.

Spoon this mixture onto the biscuit base and spread out evenly. Leave to set in the fridge.

 

The Chef: Adam Potten

Executive Head Chef Adam Potten, 1907 at Brooklands Hotel
Executive Head Chef Adam Potten, 1907 at Brooklands Hotel

Adam trained at Barnfield College in Luton and spent one of his three years studying patisserie under John Barge. Once fully qualified, Adam started his career as a Commis Chef in a local restaurant before moving into hotels. His mum and aunt inspired him to become a Chef. Adam’s first love in the kitchen is pastry so being able to make a stunning dessert or a decadent cake that makes people say ‘wow’ is his passion. The ethos behind Adam’s menu is producing food that makes people happy and they would want to eat every day. Simple but effective and decadent but genuine sums up Adam’s menus.

 

The Restaurant: 1907 Restaurant, Bar and Grill

Brooklands Hotel, Brooklands Drive, Weybridge, Surrey KT13 0SL | 01932 335700 | www.brooklandshotelsurrey.com

1907 Restaurant, Bar and Grill
1907 Restaurant, Bar and Grill

 

The Club member offer: 20% reduction

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Luxury Restaurant Club
Luxury Restaurant Club

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