Cheesecake – Rhubarb, Lemon, Bay Leaf

Modernist Cheesecake

1. Paddle the cream cheese base with sugar, lemon oil, zest, and vanilla bean until smooth.
2. Heat half the milk and dissolve the gelatin in it.
3. Make a slurry of the other half of the milk with the cornstarch and paddle in both.
4. Paddle in the eggs.
5. Steam in a water bath at 200°F (93°C) for 2.5 hours, covered with aluminum foil.
6. Once cool, paddle the cheesecake base smooth and pass it through a chinois.
7. Reserve in a piping bag fitted with a straight tip.

Rhubarb Gel

1. Weigh the agar on a precision scale.
2. Whisk the agar into the water and bring to a slight boil.
3. Add the rhubarb purée and sugar.
4. Bring to a full boil, whisking constantly, for 30 seconds.
5. Pour into a shallow pan and chill until set.
6. Once fully set and cooled, blend smooth and pass through a chinois.
7. If available, use a vacuum chamber to remove air bubbles, then reserve in the fridge.

Lemon Curd

1. Cook the lemon juice, sugar, zest, citric acid, and eggs over low heat.
2. Bring to a slight boil (just one or two bubbles).
3. Pass through a chinois into a blender.
4. Blend in the gelatin and butter.
5. Pour into a shallow pan, cover directly with plastic and chill.

Graham Cracker Crumble

1. Cream the butter, sugar, brown sugar and honey.
2. Add the dry ingredients and paddle until smooth.
3. Bake at 325°F (163°C) until golden brown.
4. Once cool, process in a food processor and store in an airtight container.

Bay Leaf Ice Cream

1. Cold-infuse the bay leaves into the milk and cream; rest for 24 hours.
2. Strain out the bay leaves and heat the milk and cream.
3. Whisk in the dextrose, sugar, and glucose powder.
4. Once it reaches a slight boil, whisk in the stabilizer.
5. Pass through a chinois and cool over an ice bath.
6. Spin in an ice cream machine once cold.

Assemble with the garnishes (micro tarragon, rhubarb compote, rhubarb ribbons) and serve. Thanks to Chef Karath for sharing this recipe.