Hopped Cheesecake with Citrus Glaze
If you've read my hops cookbook, Hedonistic Hops - or you just know a bit about hops and are familiar with my intense citrus addiction - It’s probably no surprise, at this point, that I like Citra ® hops for this. It's a strong, bright citrus flavour with a bitterness that cuts through what can be a cloyingly rich, sweet dessert. At the levels called for, this makes a very balanced, elegant dessert.
You'd never pick the flavour out as being hops - it's definitely citrussy, but doesn't taste like orange, or lemon. Very sophisticated, almost like ... using some exotic fruit that no one has ever heard of. This Hopped Cheesecake with Citrus Glaze is by far my favourite cheesecake ever - and that’s saying something!
This recipe comes from my cookbook, Hedonistic Hops. It's FULL of fun, tasty recipes using hops for flavour - you should check it out🙂
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As this recipe requires hop extract, you'll want to plan ahead a little if you haven't already made some. Hop extract is really easy to make - click here to go see my recipe for them!
Hopped Cheesecake with Citrus Glaze
Equipment
Ingredients
Crust:
- 1 ½ cup Graham crumbs can use gluten-free!
- 1/4 cup Granulated sugar
- 5 Tbsp Butter melted
Cheescake:
- 2 Lbs Cream cheese room temperature
- 1 ½ cups Granulated sugar
- 1 cup Sour cream
- 1 cup Heavy cream
- 6 Large eggs
- Juice of 1 Lemon
- 1 Tbsp Hop extract
Topping:
- 1 cup Citrus marmalade of choice
- Juice and zest of 1 Lemon
- 1 tsp Hop extract
- Pinch Salt
Instructions
Crust:
- Combine graham cracker crumbs, sugar, and butter until completely mixed & moistened.
- Evenly distribute across the bottom of a 9"spring form pan. Press firmly, extending crust partway up the sides of the pan.
- Chill for at least 1 hour.
Cheesecake:
- Preheat oven to 425 F (220 C)
- In stand mixer, beat together cream cheese and sugar just until smooth. Add sour cream, heavy cream, eggs, lemon juice, and extract. Beat on low / medium-low just until smooth.
- Gently pour batter into prepared crust. Chill for 10 minutes.
- Bake cheesecake for 15 minutes.
- After 15 minutes, turn the oven down to 325 F (160 C) and bake for 50 minutes.
- Once baking time is complete, turn off the oven and allow cake to cool - WITHOUT opening the door! - for 2 hours.
- Transfer cheesecake to fridge, chill cake thoroughly - at least 3 hours
Topping:
- Whisk together marmalade, lemon juice, zest, hop extract, and salt in a small saucepan.
- Heat over medium just until sauce is well combined, smooth, and liquid.
- Pour over chilled cake, return to fridge for at least 10 minutes before slicing and serving.
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Fan of hops? You'll LOVE my latest cookbook, Hedonistic Hops!
Hops are prized for their ability to impart varied, complex flavours to beer… but did you know they can also be used culinarily? While hops may seem like a bizarre or exotic item to cook with, it’s the same as using other herbs and spices in your kitchen… you just have to know what to do with them. Appetizers, main dishes, beverages.. even desserts can be uplifted with hops! Even those who are not fans of beer will love the unique flavours that various types of hops can bring to their plate. Floral, earthy, peppery, citrusy… Cooking with hops is a great way to expand your seasoning arsenal! |
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