Jersey Black Butter Cheesecake

Embark on a journey through Jersey's culinary heritage with La Mare's Exclusive Jersey Apple Black Butter Cheesecake, an exquisite dessert steeped in tradition. At its core lies the revered black butter—a delicacy with a history as captivating as its taste.

Ingredients:

  • 300g digestive biscuits
  • 100g unsalted butter
  • 225g (1 jar) La Mare Jersey Black Butter
  • 1 vanilla pod (split and seeds scraped)
  • 3 tbsp water
  • juice of ½ lemon
  • 4 gelatine leaves (You can use vegan gelatine if you wish)
  • 500ml double cream
  • 300g cream cheese

Embark on a journey through Jersey’s culinary heritage with La Mare’s Exclusive Jersey Apple Black Butter Cheesecake, an exquisite dessert steeped in tradition. At its core lies the revered black butter—a delicacy with a history as captivating as its taste. Dating back centuries, black butter emerged as a cherished preserve in the Channel Islands, where locals celebrated the autumn harvest by simmering apples with spices and sugar into a luxurious, dark spread. This age-old recipe, passed down through generations, symbolises the island’s resilience and resourcefulness, offering a taste of history with every spoonful. La Mare pays homage to this timeless tradition by infusing their cheesecake with the distinctive essence of Jersey Apple Black Butter, encapsulating the essence of Jersey’s culinary heritage in every decadent bite. As you savour each mouthful, you’re not just indulging in a dessert; you’re experiencing a slice of Jersey’s storied past—a testament to the enduring allure of black butter and its place in the island’s culinary tapestry.

Method:

  1. Blend the digestive biscuits and butter in a food processor until fine crumbs are formed.
  2. Press into an 8 inch flan ring to make the base for the cheesecake.
  3. Soak the gelatine in cold water.
  4. Whisk the double cream to a soft peak and place it into the fridge.
  5. Split the vanilla pod length-ways and scrape the seeds out into a bowl, adding the cream cheese and black butter.  Gently whisk the ingredients together to make a smooth base for the cheesecake.
  6. Heat the water and the lemon juice in a pan until it simmers.
  7. Drain and squeeze the gelatine, remove the pan from the heat and whisk in the gelatine.
  8. Add to the black butter and Philadelphia mix and fold in.
  9. Remove the double cream from the fridge and fold it into the cream cheese mix.
  10. Add the cheesecake mix to the lined ring, spread and smooth out with a pallet knife and refrigerate for at least 2 hours.
  11. Run a hot knife around the sides of the cake ring to remove the cheesecake and decorate with strawberries.