Just add bubbles
Just add bubbles
Whether it’s a citrussy cava or a fruity crémant, we’re big fans of bubbles in the GH Kitchen — be that in a glass or splashed into our favourite dessert. This month, the team share their favourite ways to cook with fizz
Kir Royale Cheesecake
Sarah Akhurst,
GH
Kitchen director: ‘I’m not a huge cocktail fan, but I’ll never turn down a chilled glass of Kir Royale. This indulgent cheesecake, which combines a creamy, Champagne-laced base with an oozy crème de cassis topping, delivers all the sass of this classic French apéritif – and is surprisingly easy to pull together.’
Hands-on time: 25min, plus chilling.
Cooking time: 15min.
Serves 14
FOR THE BASE
250g digestive biscuits
125g butter, melted
FOR THE CHEESECAKE
200ml Champagne
500g mascarpone
300ml double cream
1tsp vanilla bean paste
80g icing sugar
FOR THE CRÈME DE CASSIS TOPPING
300g blueberries
175ml crème de cassis
2tsp cornflour
1. Line a 20cm springform cake tin. For the base, put the digestives in a food processor and blitz to a fine crumb. Transfer to a bowl, add the melted butter and stir to combine until all the crumbs are well coated. Transfer to the prepared tin and press into the base, using the back of a spoon, until you have an even layer. Chill in the fridge while you make the filling.
2. Put the Champagne in a pan and bring to a simmer. Reduce by just over half, until you have 75ml of syrup. Leave to cool.