Cheesecake – Rhubarb, Lemon, Bay Leaf

Cheesecake Ingredients
- 600 g cream cheese
- 2 g lemon oil
- lemon zest from 1 lemon
- 1/2 vanilla bean
- 180 g sugar
- 90 g milk
- 3 gelatin sheets
- 20 g cornstarch
- 39 g egg
Rhubarb Gel Ingredients
- 1/2 kg Rhubarb  puree
- 50 g water
- 50 g sugar
- 4.5 g agar
Lemon Curd Ingredients
- 150 g lemon juice
- 125 g sugar
- lemon zest from 2 lemons
- 0.15 g citric acid
- 150 g eggs
- 175 g butter
- 1/2 gelatin sheet
Graham Cracker Crumble Ingredients
- 340 g butter
- 140 g brown sugar
- 112 g sugar
- 57.5 g honey
- 196 g AP flour
- 140 g cake flour
- 140 g whole wheat flour
- Salt to taste
- 1 Tbs. baking soda
- 1 tsp. cinnamon
Bay Leaf Ice Cream Ingredients
- 1000 g milk
- 1000 g cream
- Bay leafs to taste
- 3 g salt
- 225 g dextrose
- 150 g sugar
- 82.5 g glucose powder
- 10 g ice cream stabilizer
Garnishes
- Micro Tarragon
- Rhubarb compote
- Rhubarb ribbons

Preparation

Modernist Cheesecake

1- Paddle cream cheese, sugar, lemon oil, zest, and vanilla bean until smooth.
2- Heat ½ milk and add gelatin.
3- Slurry the other ½ milk with cornstarch and paddle in both.
4- Paddle in eggs.
5- Steam in a water bath 200 °F for 2.5 hours (covered with aluminum foil).
6- Once cool, paddle the cheesecake base smooth and pass through a chinoise.
7- Reserve in a piping bag with a straight tip.

Rhubarb Gel

1- Weigh agar on precision scale.
2- Whisk agar into water and bring to a slight boil.
3- Add puree and sugar.
4- Bring mix to a full boil while whisking constantly for 30 seconds.
5- Pour into a shallow hotel pan and reserve in the fridge until set.
6- Once completely set and cooled, blend smooth and pass through a chinoise.
7- If you have a vacuum chamber, use it to take any air bubbles out of the gel and reserve in the fridge until needed.

Lemon Curd

1- Cook lemon juice, sugar, zest, citric acid, and eggs over low heat.
2- Let mix come to a slight boil (1 or 2 bubbles).
3- Pass through a chinoise into a blender.
4- Blend in gelatin and butter.
5- Pour curd out into a shallow hotel pan and cover directly with plastic and cool in the fridge.

Graham Cracker Crumble

1- Cream butter, sugar, brown sugar and honey.
2- Add dry ingredients and paddle smooth.
3- Bake at 325 °F until golden brown.
4- Once cool, process in a food processor and reserve in an airtight container.

Bay Leaf Ice Cream

1- Cold infuse bay leaf into the milk and cream, let rest 24 hours.
2- Pass the bay leafs out and heat milk and cream.
3- Whisk in dextrose, sugar, and glucose powder.
4- Once mix comes to a slight boil whisk in stabilizer.
5- Pass the base through a chinoise and ice bath.
6- Spin in the ice cream machine once cool.