Raspberry and Chocolate Tuile Cheesecake

They have music, and they have cake. Try this tuile cheesecake recipe from the dessert menu at Hard Rock Cafe. 

Ingredients

For the filling
60 g sugar
20 ml water
1 egg yolk
10 g gelatine powder, softened in 20ml hot water
200 g cream cheese, softened
100 g melted white chocolate
Zest of one lemon
250 ml cream, whipped to soft peaks

For the tuile
200 g butter, softened
200 g egg white (about 6 whites)
200 g icing sugar, sifted
200 g plain flour, sifted
1 tbsp cocoa powder, sifted

For the raspberry coulis
25 g sugar
25 g water
200 g raspberries (use strawberries if not available)
Raspberries and chocolate pieces, for garnish

Method
1. Preheat the oven to 180°C.

2. To make the filling, cook sugar and water in a small saucepan over low heat until the sugar dissolves. Then turn up the heat and cook till the syrup just starts to boil.

3. Whisk the egg yolk in a large bowl. Slowly pour the syrup over the yolk, and continue to whisk briskly until the mixture is light and creamy. Add in the gelatine mixture and whisk until it dissolves completely.

4. Add cream cheese, white chocolate and lemon zest. Gently fold in 150 ml of the whipped cream, then cover with cling wrap and refrigerate.

5. To make the tuile, blend butter, egg whites, icing sugar and flour. Transfer ½ a cup of the mixture to a small bowl and add in cocoa. Place the cocoa blend in a small piping bag and cut a little off the tip.

6. Cut a 20 cm x 6 cm stencil out of a thin sheet of cardboard. Place the stencil on a silicon baking mat on a baking tray. Using a spatula, spread the tuile mixture within the stencil onto the mat, and pipe a design onto the tuile with the piping mixture. Remove the stencil. Bake it in the oven for four to five minutes, until the tuile turns golden.

7. Remove from the oven and immediately wrap it around a rolling pin, pressing the joints where both ends meet to make a cylinder. Remove and set aside to cool.

8. To prepare the coulis, place sugar and water into a small saucepan over medium heat and cook until the sugar dissolves. Let the syrup cool. Blend the raspberries and sugar syrup, and strain the coulis through a fine sieve.

9. To serve, spoon a circle of the coulis onto the centre of the plate. Place the tuile on top of the coulis circle with the open end facing upwards. Spoon the cheesecake mixture into a piping bag with a large nozzle and pipe it into the tuile, filling half way. Place a layer of raspberries and then another layer of cheesecake mixture. Pipe the remaining whipped cream on top and decorate with bits of chocolate  and raspberries.