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![Kevin Ripley](/wp-content/uploads/2024/01/Kevin-Ripley.png)
Kevin Ripley
Senior Director of Culinary
Maggiano’s Little Italy
Chili-Garlic Cheesecake with Soy Sauce Whipped Cream
Recipe courtesy of Kevin Ripley
Sponsor: Lee Kum Kee®
Servings: 28 (3-oz) cheesecakes
Ingredients
Cheesecake:
- 2 oz unsalted butter
- 3 c honey graham cracker crumbs
- 1 ¾ lb cream cheese, at room temperature
- 1 ½ lb ricotta cheese
- 1 ½ lb sour cream
- ¾ lb sugar
- 2 ¼ Tbsp vanilla extract
- 2 ¼ Tbsp lemon juice
- 3 Tbsp Lee Kum Kee® Chiu Chow Style Chili Oil
- ⅔ c pasteurized whole eggs
Mandarin Orange Gastrique (Yield 2 c):
- 26 oz Mandarin orange segments, drained
- ¼ c honey
- ¼ c distilled white vinegar
- 1 Tbsp sugar
Soy Sauce Whipped Cream (Yield 2 qt):
- 1 qt heavy whipping cream
- 3 oz powdered sugar
- 1 Tbsp vanilla extract
- ¼ c Lee Kum Kee® Soy Sauce
For service:
- 2 Tbsp Mandarin Orange Gastrique
- 1 Chili-Garlic Cheesecake
- 1 oz Soy Sauce Whipped Cream
- 1 Tbsp Lee Kum Kee® Chiu Chow Style Chili Oil
- Tbsp ¼-in dice fresh shishito peppers
Directions
Cheesecake:
- Preheat a convection oven to 350°F with a high fan.
- In a sauté pan, melt the butter over medium-low heat.
- In a bowl, mix together the graham cracker crumbs and melted butter.
- Liberally coat 28 (3-oz) aluminum soufflé cups with pan spray.
- Add 2 Tbsp of buttered graham cracker mix into each cup and pack tightly.
- Place the cups on a baking sheet and toast in the oven for 3 minutes. Cool to 70°F within 2 hours.
- Reduce the oven heat to 250˚F to bake the cheesecakes.
- In a food processor, add the cream cheese, ricotta and sour cream. Blend for 6 minutes and scrape down the sides.
- Add the sugar, vanilla and lemon juice. Blend for 1 minute and scrape down the sides.
- Next, shake up the chili oil in the container so you get some of the particulates into each measured Tbsp, then add the 3 Tbsp oil and the eggs to the cheesecake batter. Blend for 2 minutes and scrape down the sides.
- Pour 3 oz of batter into each of the graham cracker-crusted aluminum cups.
- Place 14 cheesecakes on each baking sheet and then pour enough warm water into the baking sheet while it’s in the oven so it goes ¼ of the way up the cheesecakes.
- Bake the cheesecakes for 50-60 minutes, until an internal temperature of 172°F is achieved.
- Allow the cheesecakes to cool from 135°F to 70°F within 2 hours and from 70°F to ≤41°F within 4 hours. Cover and refrigerate.
Mandarin Orange Gastrique:
- Put all the sauce ingredients in a 12-in sauté pan over medium heat.
- Cook for 8-10 minutes, or until ¾ of the liquid has evaporated.
- Remove from heat, pour the sauce into a blender and purée until smooth.
- Pour the gastrique into a 2-in half hotel pan and refrigerate to cool below 41˚F.
- Place the cooled gastrique in a 32-oz squeeze bottle and refrigerate at ≤ 41°F.
Soy Sauce Whipped Cream:
- In a 6-qt mixer, whip the cream until it slightly thickens.
- Add the sugar, vanilla and soy sauce. Whip until stiff peaks form.
- Cover and refrigerate for service.
For service:
- For each serving, pour the Mandarin Orange Gastrique in the center of a plate.
- Place the Chili-Garlic Cheesecake on top of the Mandarin Orange Gastrique.
- Garnish with the Soy Sauce Whipped Cream.
- Drizzle the chili oil around the cheesecake and sprinkle the shishito peppers around the plate.
Chef Notes
To help achieve a more stable whipped cream, place the mixing bowl in the freezer for 5 minutes before starting the recipe.
Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley