Everything strawberry and cheesecake

  • medium
  • 8–10
  • 3 hours plus time for the cheesecake cream to set
5.00

This cheesecake recipe from Angelo Sato earns its name of ‘everything strawberry’. Strawberries are used fresh and frozen, dried and puréed, and cooked into tuiles and gels. This dessert is the ultimate celebration of summer’s most iconic fruit.

First published in 2023

Ingredients

Metric

Imperial

Cheesecake cream

  • 240g of cream cheese
  • 70g of crème fraîche
  • 60g of eggs
  • 80g of cane sugar
  • vanilla extract, to taste
  • 2g of salt
  • 2 1/2 sheets of gelatine
  • 180g of cream

Milk crispy

Strawberry tuile

Strawberry gel

  • 200g of strawberry purée
  • salt, to taste
  • cane sugar, to taste
  • 1.6g of xanthan gum, or 0.6–0.8% of the weight of the purée

Graham crumble

  • 70g of chilled butter, cubed
  • 33g of light brown sugar
  • 65g of flour
  • 25g of whole wheat flour, finely milled
  • 20g of whole wheat flour, coarsely grilled
  • 2g of salt
  • 13g of honey

Fresh herb purée

  • 1 bunch of Thai basil, or lemon balm
  • 500g of water
  • 100g of cane sugar
  • xanthan gum
  • iced water

Fresh strawberry

Frozen strawberries

Equipment

  • Steam oven
  • Dehydrator
  • Piping bags
  • Vacuum bag and machine
  • Milk frother

Method

1

Put the cream cheese, crème fraîche, eggs, sugar, vanilla and salt in the blender and blend until smooth

  • 240g of cream cheese
  • 70g of crème fraîche
  • 60g of eggs
  • 80g of cane sugar
  • vanilla extract, to taste
  • 2g of salt
2

Next, in home kitchens transfer the cream cheese mixture to a heatproof bowl. Set the bowl over a pan of barely simmering water and cook for 25 minutes. In restaurants, preheat a combi steam oven to 100% steam and 74°C. Transfer the mixture to a sous-vide bag and seal. Steam in the oven for 25 min

3

Put the gelatin in ice water to bloom

  • 2 1/2 sheets of gelatine
4

After 25 minutes put the hot cream cheese mix in a bowl and add the bloomed gelatin and cream. Set for 5–6 hours until firm

  • 180g of cream
5

Mix until smooth and then transfer to a piping bag

6

For the milk crispy put the milk and glucose in a pot and bring to a simmer, whisking to dissolve the glucose

  • 1kg milk
  • 200g of glucose syrup
7

Take off the heat and foam with a hand blender or whisk

8

Using a large spoon, scoop out the milk foam and put on a baking sheet. Dust the strawberry powder over the top

9

Dehydrate at 65–80°C for 2–3 hours

10

Mix everything for the strawberry tuile together and pass through a fine sieve

11

Spread on a baking sheet as thin as possible

12

Put in the dehydrator or oven at 65–80°C for 1–2 hours until dry

13

For the strawberry gel, put the strawberry purée in the blender and season with salt and sugar to taste

14

Add the xanthan gum and blend until it thickens to a gel

  • 1.6g of xanthan gum, or 0.6–0.8% of the weight of the purée
15

Preheat the oven to 175°C

16

Put everything for the graham crumble in a stand mixer fitted with the paddle attachment and mix until you have a crumbly texture, but take care not to over bake

  • 70g of chilled butter, cubed
  • 33g of light brown sugar
  • 65g of flour
  • 25g of whole wheat flour, finely milled
  • 20g of whole wheat flour, coarsely grilled
  • 2g of salt
  • 13g of honey
17

Spread on an oven tray lined with baking parchment and bake until golden brown, 12–15 minutes. Remove from the oven and set aside to cool

18

Put the water and sugar for the fresh herb purée in a pot and bring to the boil

  • 500g of water
  • 100g of cane sugar
19

Blanch the basil in the boiling syrup for 30 seconds, then take out and chill in ice water

20

Transfer the herbs to the blender and add just enough syrup so that the herbs can be blended to a smooth purée

21

Add just enough xanthan gum to get a gel-like consistency

  • xanthan gum
22

Transfer to a bowl and chill, either in the fridge or over a bowl of ice cold water

23

Pipe the cheesecake cream across 8–10 serving bowls. Top each bowl with a few chunks of crumble, about 6–7, and a few pieces of fresh strawberry, about 4–5. Dot over 5–6 dots of each gel, and then top with 3–4 big pieces of strawberry tuile and milk crispies. Finally, grate some of the frozen strawberries over the cheesecake with a Microplane.

   

First published in 2023

Angelo Sato sharpened his skills at some of the world's most illustrious restaurants. The opening of his Soho yakitori concept Humble Chicken in 2021 was met with acclaim, winning a Michelin star in 2024, and has only cemented his reputation as one of the country's most exciting chefs.

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