English Pea Cheesecake
Chevre Cheesecake, Lemon-Poppyseed Crumble, Lemon Curd, Pea Shoots
Pastry Chef Sofia Schlieben of JF Restaurants | New York
Adapted by StarChefs | March 2025 | Photo: Will Blunt
INGREDIENTS
Pea Purée:
Yield: 24 servings
600 grams English peas
300 grams milk
Pea Cheesecake:
Yield: 24 servings
635 grams cream cheese
32 grams cornstarch
360 grams granulated sugar
1 teaspoon vanilla extract
5 egg yolks
Chevre Cheesecake:
Yield: 24 servings
550 grams cream cheese
480 grams chevre
24 grams cornstarch
36 grams granulated sugar
1 teaspoon vanilla extract
5 egg yolks
260 grams heavy cream
Lemon Curd:
Yield: 2 quarts
453 grams granulated sugar
226 grams butter
9 whole eggs
4 egg yolks
Peels and juice of 7 lemons
Lemon-Poppy Seed Biscotti:
Yield: 2 quarts
262 grams granulated sugar
250 grams butter
3 grams kosher salt
4 eggs
Zest of 3 lemons
1 teaspoon vanilla extract
482 grams gluten-free flour
40 grams poppy seeds
1 tablespoon baking powder
Lemon-Poppy Seed Crumble:
Yield: 2 quarts
400 grams white chocolate
Glaze:
Yield: 1 quart
800 grams neutral glaze of your choice
50 grams limoncello
To Assemble and Serve:
Yield: 1 serving
Pea shoots
METHOD
For the Pea Purée:
In a pot over medium heat, add peas and milk. Bring to a gentle simmer, then transfer to a Vitamix Commercial blender. Purée until smooth. Strain into an airtight container and set aside.
For the Pea Cheesecake:
Heat a combination oven to 300°F at 75-percent steam setting. In the bowl of a stand mixer fitted with a paddle attachment, add cream cheese and cornstarch. Mix until incorporated. Add sugar and vanilla. Mix until just combined. Add 635 grams Pea Purée and mix until just combined. Add eggs and mix until well incorporated. Transfer to a piping bag. On a silpat-lined baking sheet, pipe mixture into a half-dome mold. Bake 14 minutes. Freeze until set, then remove from mold. Transfer to an airtight container and refrigerate.
For the Chevre Cheesecake:
Heat a combination oven to 300°F at 75-percent steam setting. In the bowl of a stand mixer fitted with a paddle attachment, add cream cheese, chevre, and cornstarch. Mix until incorporated. Add sugar and vanilla. Mix until just combined. Add cream and egg yolks. Mix until well combined. Transfer mixture to a piping bag. On a silpat-lined baking sheet, pipe mixture into a half-dome mold. Bake 14 minutes. Remove from oven and let cool. Top with Pea Cheesecake. Freeze until set, then remove from mold. Transfer to an airtight container and refrigerate.
For the Lemon Curd:
In a pot over medium-high heat, add all ingredients. Bring to a boil, whisking until mixture has thickened. Transfer to a Vitamix Commercial blender and purée until smooth. Strain and transfer to a piping bag. Refrigerate.
For the Lemon-Poppy Seed Biscotti:
Heat oven to 350°F. In the bowl of a stand mixer fitted with a paddle attachment, cream sugar, butter, and salt. Add eggs, lemon zest, and vanilla. Mix until just combined. Add flour, poppy seeds, and baking powder. Mix until incorporated. Transfer mixture to a parchment-lined sheet tray and, using an offset spatula, spread into an even layer. Bake until golden and cooked through. Let cool.
For the Lemon-Poppy Seed Crumble:
In a food processor, add Lemon-Poppy Seed Biscotti. Pulse until a fine crumble is achieved. Transfer to a mixing bowl. Fold in chocolate and mix until evenly distributed. Transfer to an airtight container and reserve.
For the Glaze:
In a pot over medium-low heat, warm all ingredients. Remove from heat.
To Assemble and Serve:
Using a pastry brush, brush Glaze over top of Chevre Cheesecake. Transfer to a parchment-lined sheet tray and let come to room temperature. On a serving plate, place desired amount Lemon-Poppy Seed Crumble. Top with tempered Chevre Cheesecake. Top with dots of Lemon Curd. Garnish with pea shoots.
