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Home > Our Recipes > Maille mustard cheesecake

Maille mustard cheesecake

Recipe by chef Keith Pears Find the chef on his Instagram account: @keith_pears

4
120'

Ingredients

Cheesecake mousse

  • 1 ½ cups cream cheese (335g)

  • ⅗ cup Maille Honey Dijon (135g)

  • 4 tbsp Maille Dijon (50g)

  • Salt to taste

Bacon jam

  • 2 ⅕ cups bacon (515 g)

  • ½ cup onion (350 g)

  • ⅗ cup brown sugar (150 g)

  • 2 tsp Instant coffee (8.4 g)

  • 1/3 cup water (79 ml)

  • 11 Tbsp Maille Old Style Dijon (140 g)

Cranberry gel

Ingredients:

  • 1 ½ cups cranberry puree (330 g)

  • 2 tsp lemon juice (8 g)

  • 1 tsp agar (4 g)

  • *add sugar if your cranberry puree is too acidic. For every 100 g of sugar, add an additional 1g of agar.

Phyllo

Ingredients:

  • 5 sheets Phyllo

  • 3.5 tsp Garlic powder (15g)

  • 2.5 tbsp Brown sugar (30g)

  • 2.5 tbsp White sugar (30g)

  • 1 tsp Salt (5g)

Streusel

Ingredients:

  • 2 cups flour (454 g)

  • 1 cup cold butter (227 g)

  • 1 cup sugar mix (227 g)

  • Note* Sugar mix ratio

  • 4 parts brown

  • 6 parts white

Instructions

Cheesecake mousse

  1. Allow cream cheese to soften. Leave out for 1 hour at room temp.

  2. Whip it in a stand-up mixer for 30 seconds

  3. Add in both mustards and whip together

  4. Add salt to taste

  5. Put in piping bag for plating or you can scoop with a spoon for a rustic look Bacon jam

  6. Dice bacon and in a medium sized pot on medium heat, add bacon and render for about 20 minutes with continuous stirring - so it doesn’t stick to the bottom of your pot.

  7. Take your water and instant coffee. Mix together and set aside.

  8. Take out bacon right when it becomes really crispy. You want it to be a touch soft still.

  9. Leave all the bacon fat, lower your heat just a touch and caramelize your onions in the fat for about 45 minutes. Stirring continuously so it doesn’t burn or stick to the bottom.

  10. During this process I splash in a bit of water and cook it with the onions. It helps collect all the goodness from the bottom of the pot.

  11. Add brown sugar and cook together for 10 minutes.

  12. Add bacon back and add coffee. Allow coffee to reduce for about 10 minutes. It will start to become more like a jam consistency.

  13. Add salt to taste and take off heat.

  14. Fold in mustard and set aside.

Cranberry gel

  1. In a medium sized pot on medium to high heat add cranberry puree, sugar (if necessary) and lemon juice

  2. When it starts to simmer mix in agar and gently whisk in for 2 minutes

  3. Pour mix on a tray and allow to cool

  4. Blend hardened mix in a blender

  5. Put into squeeze for plating or spoon it on for a rustic look P

hyllo

  1. Melt butter and have all your

  2. You will need 5 sheets of phyllo in total. Start with the 1st sheet, lay it out flat, brush with melted butter and sprinkle brown sugar, dust some garlic powder and salt.

  3. Repeat these 3 more times. The first and last layer should have a heavier amount of brown sugar and the middle two layers can have less. The brown sugar on the first and last will help act as adhesive.

  4. Cut into desired shapes. I cut them into different lengths of rectangular shapes.

  5. Put a piece of parchment paper on a baking tray. Transfer your pieces over, add another piece of parchment on top, place another baking tray on top so when you bake it the phyllo stays flat. Bake at 320°F for 10-15 minutes until golden brown.

Streusel

  1. Mix dry ingredients with cold butter and form lumps with your hands.

  2. Chill in the fridge until hardened.

  3. Lay out on a baking tray lined with parchment.

  4. Bake for approximately 20 minutes, until golden brown.

  5. In a food processor, pulse to make the consistency more fine.

Plating

  1. Pipe one line of mustard cheesecake mousse on the plate.

  2. Lean 1 phyllo crisp on the left side. Pipe one more line on top so it’s doubled up. Add 1 line of cranberry gel on top of the mousse. Lean another phyllo crisp on the right side and repeat until desired amount.

  3. Add bacon jam on the side and pipe or scoop some more mousse right on top of the bacon jam.

  4. Garnish with fresh basil and some streusel.