BRILLAT SAVARIN CHEESECAKE WITH A COFFEE CRUST AND APRICOT GLAZE by Phil Howard

Ingredients

• 35 gcaster sugar
• 35 gdemerara sugar
• 35 gplain flour
• 35 gground almonds
• 60 gunsalted butter
• 2 capsulesNespresso Volluto coffee grounds
• 650 gfresh Brillat-Savarin or cream cheese
• 100 mldouble cream
• 100 gcaster sugar
• 1vanilla pod
• 1 orange, 1 lemon and 1 limezest
• 3eggs
• 2egg yolks
• 200 mlapricot coulis
• 1 leafgelatine

Instructions

1. 1

   Bake the crumbs

   Put both sugars, the flour, ground almonds, coffee grounds and 35 g of the butter into a paddle-fitted electric mixer. Mix to an even crumb, spread it on a baking tray and bake at 160°C, stirring every five minutes, until golden. Cool completely, then process to a very fine crumb. Add the remaining butter, melted, and briefly blend to combine.

2. 2

   Fill and bake

   Press the crumb firmly and evenly into a tart ring. Bake for 5 minutes, then leave to cool. Blend all the cheesecake ingredients until smooth, working in two batches if needed. Pour the filling over the base and bake in an oven preheated to 110°C for 1 hour, or until just set. Remove from the oven and leave to cool.

3. 3

   Add the glaze

   Warm the apricot coulis. Soak the gelatine in cold water until soft, lift it out and squeeze away excess water, then dissolve it in the warm coulis. Carefully pour the glaze over the cheesecake and refrigerate until set. Remove the cheesecake from its mould and cut into portions.

4. 4

   Serve the cheesecake

   Serve with a freshly made Nespresso Volluto espresso.

What is Brillat-Savarin cheesecake?

Brillat-Savarin is a soft, rich French cheese that can be used in place of cream cheese in this baked dessert. This version brings together a buttery coffee-and-almond base, a citrus-scented filling and a fruit glaze.

The recipe works by baking the crumb base separately before adding a smooth filling and cooking it gently. A thin apricot topping finishes the cheesecake with a fruity contrast to its creamy texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 900 calories, 26g protein, 51g carbs, 67g fat.

The cheese, double cream and butter provide most of the fat, while the sugars, flour and apricot coulis contribute most of the carbohydrates. Cheese, eggs and almonds supply protein. Serve a slice with fresh fruit alongside to add a lighter contrast to the rich dessert.

Building the coffee base

Coffee grounds: the recipe uses grounds from two capsules, mixed directly into the base for a roasted, aromatic note.

Fine crumbs: bake the initial mixture until golden, cool it fully, then process it finely before mixing in the melted butter. This gives the base a compact texture when pressed into the ring.

Choosing the cheese

Brillat-Savarin: use it for the named version of the recipe, or choose cream cheese as the stated alternative. The filling also includes double cream, sugar, vanilla and citrus zest.

Smooth filling: blend the cheesecake ingredients until there are no obvious lumps. If the blender is too small, mix the filling in two batches.

Getting the set right

Low heat: bake the filling at 110°C for 1 hour, as directed. The centre should have just set rather than looking fully firm while hot.

Gentle handling: let the cheesecake cool after baking before adding the glaze. Pour the coulis carefully so it forms a smooth layer on the surface.

Making the apricot glaze

Gelatine: soak the leaf in cold water until soft, then squeeze out the extra water before stirring it into the warm coulis. The coulis should be warm enough to dissolve the gelatine.

Chilling: refrigerate the glazed cheesecake until the topping has set before removing it from the mould and slicing.

Serving and timing

Make-ahead: the cheesecake needs time to cool after baking and then chill until its glaze sets, so allow for this before serving.

To serve: cut portions once the cheesecake is set and pair them with a freshly made Volluto espresso, as suggested in the recipe.

Recipe notes & tips

• Stir the crumb mixture every five minutes as it bakes so it colours evenly.
• Let the baked crumbs cool completely before processing them.
• Press the base into a level layer so the filling sits evenly.
• Blend the filling in two batches if it does not fit comfortably in your blender.
• Squeeze excess water from the softened gelatine before dissolving it in the coulis.
• Chill the cheesecake until the glaze is set before slicing.

Variations

• Use cream cheese: choose it instead of Brillat-Savarin, as the recipe allows.
• Change the coffee: use grounds from another coffee capsule if Volluto is unavailable.
• Vary the citrus: adjust the balance of orange, lemon and lime zest to suit your preference.
• Try another coulis: replace the apricot coulis with a smooth fruit coulis of your choice.
• Serve with fruit: add fresh fruit alongside each slice for a fresh contrast.

Common mistakes to avoid

• Skipping the stirring: the crumb can brown unevenly; stir it every five minutes while baking.
• Processing warm crumbs: they can clump; cool them completely before blending.
• Leaving the base loose: it may crumble when sliced; press it into a compact, even layer.
• Overbaking the filling: it can become too firm; remove it when the mixture has just set.
• Adding gelatine excess water: the glaze may be diluted; squeeze the softened leaf before using it.
• Unmoulding too soon: the cheesecake may not hold its shape; wait until the glaze has set in the fridge.

How to store

Keep the cheesecake covered in the fridge and eat within 3 days. Serve it chilled; reheating is not recommended for this set, glazed dessert.

Frequently asked questions