Cheesecake on Matcha Pound Cake with Blackberry Gastrique Cheesecake on Matcha Pound Cake with Blackberry Gastrique 1 cake Sarah Strite, Sous Chef at Asiatique in Louisville, KY For the cheesecake: • 1 cup The Perfect Purée (flavor of choice), thawed • 1 1/2 lb. cream cheese, at room temp for half an hour, sliced into 1-inch cubes • 6 whole eggs • 1 cup sugar Method for the cheesecake: 1. Preheat oven to 350 degrees. Place silicone mold on a sheet pan. 2. In an electric mixer with a flex edge beater attachment, beat cream cheese and sugar in large bowl until blended. 3. Add eggs, one at a time, beating on low speed after each addition until just incorporated. 4. Add purée until evenly mixed. 5. Pour cream mixture into silicone molds. 6. Bake one hour or until center is almost set. 7. Remove from oven and refrigerate cheesecake for one hour. 8. Remove cheesecake from mold. For the matcha pound cake: • 1/2 lb. unsalted butter, softened • 1 1/4 cup brown sugar • 4 large eggs • 1 tbsp. honey • 1 tbsp. vanilla • 1 3/4 cup all purpose flour, sifted • 1 1/2 tbsp. green tea powder • 1/4 tsp. salt Method for the matcha pound cake: 1. Preheat oven to 350 degrees. 2. Grease a 9″x5″ loaf pan. 3. In a medium bowl, mix eggs, honey and vanilla. 4. Sift cake flour, green tea powder, and salt together into another bowl. Set aside. 5. Place soft butter in the bowl of a stand mixer and beat with paddle attachment for 2 minutes. 6. Slowly add sugar in 4-5 parts, beating for 5 minutes until light and fluffy. 7. Slowly add egg mixture, pouring in 4-5 parts and beating for 5 minutes. Fold in the flour mixture in 4-5 parts by hand. 8. Pour the batter into the prepared pan, flatten the surface with a spatula, and bake for about 1 hour. 9. Cool slightly and remove the cake from the pan. Cool completely on a cooling rack. For the gastrique: • 1/2 jar The Perfect Purée Blackberry Puree (or berry flavor of choice), thawed • 1/4 cup balsamic syrup • 1/4 cup sugar Method for the gastrique: 1. Bring all ingredients to a boil then remove to sit in an ice bath. Assembly: 1. Thin slice the pound cake and cut it with a ring the same size as the cheesecake. Sprinkle with green tea powder and garnish with gastrique.