Princess Cruises is offering a brand new video series with renowned award-winning chef and restaurateur Curtis Stone, to share his vision behind SHARE, the all-new specialty restaurant that encourages connecting with others over a delicious meal.
The series will reveal Chef Stone’s inspiration behind SHARE, a one-of-a-kind culinary experience which is exclusive to Princess Cruises.
The eight-part series, rolling out over the next two months, also highlights Chef Stone’s favourite ingredient, a special recipe, his personal culinary journey and his love of travel. The series can be found here: https://www.princess.com/curtisstoneshares.
Princess Cruises partnership with Chef Stone is the perfect pairing because of the mutual belief that when good food brings people closer together, much like travel, guests experience the world in a whole new way, creating happiness around the table and lifelong memories.
The SHARE cruise dining experience aboard Princess Cruises encourages joining with family, friends and other cruisers by offering intriguing dishes served family style. Designed by Chef Stone, the menu features dishes such as an enticing Charcuterie starter course, composed salads, handmade pastas, premium quality meats, an array of decadent desserts and more.
Following the debut of SHARE aboard Ruby Princess and Emerald Princess, it will debut aboard Sun Princess, which will bring Chef Stone’s restaurant to his home country, Australia.
In addition to SHARE, “Crafted by Curtis” menu items offered in the main dining rooms debuted aboard Golden Princess in the fall and roll out fleetwide through early 2016. The Chef’s Table experience by Curtis Stone will debut in early 2016.
Chef Stone began his cooking career in Australia at the age of 18, at Melbourne’s Savoy Hotel. He continued to perfect his skills and spent a period of time in London, working in several Michelin-starred restaurants and becoming head chef at acclaimed Marco’s Quo Vadis.
In 2014, he finally took the solo step and opened up his first restaurant, Maude which is located in Beverly Hills and seats just 25-people. The restaurant received rave reviews and remains one of the city’s best dining options, receiving 4 out of 4 stars by Los Angeles Magazine. Maude was also voted as “Best New Restaurant 2014” by LA Weekly.
Recently, I shared a post with you about Princess’ partnership with Chef Stone and it included a recipe for one of his delicious burgers, you can find that here, but this time I am sharing with you his recipe for Strawberry Cheesecake with Graham Cracker Crust. Enjoy!
1 cup very fine graham cracker crumbs (from 7 1/2 rectangular graham crackers; 4 ounces)
2 tablespoons sugar
5 1/2 tablespoons unsalted butter, melted
Nonstick baking spray
1 1/2 teaspoons unflavoured gelatin
1/4 cup water
Two 8-ounce packages cream cheese, room temperature
1 cup cottage cheese, pressed through sieve
1/2 cup sweetened condensed milk
1/4 cup sugar
1 large egg yolk
8 ounces fresh strawberries, hulled, thinly sliced
1/3 cup water
1/4 cup sugar
1 tablespoon fresh lemon juice
12 ounces fresh strawberries, hulled and quartered
2 teaspoons 10- to 20-year aged balsamic vinegar
How to put it all together…
To prepare the crust:
1: Preheat the oven to 350°F.
2: In a medium bowl, place the graham crackers crumbs and sugar. Slowly mix in the melted butter to form a wet sandy texture and until the mixture clumps when squeezed together.
3: Spray the sides and bottom of a 9-inch-diameter springform cake pan with nonstick baking spray then line with parchment paper. Press the crumbs onto the bottom of the prepared pan. Place the pan on a baking sheet and bake until the crust is pale golden brown, about 10 minutes. Set aside to cool the crust completely before filling.
To prepare the filling:
4: Sprinkle the gelatin into a small saucepan. Pour the water over the gelatin and swirl to blend. Let stand until the gelatin softens, about 5 minutes.
5: In a food processor, blend the cream cheese until smooth and creamy, scraping down the sides and bottom of the mixing bowl occasionally to ensure no lumps remain. Add the cottage cheese and continue to blend until smooth and creamy. Add the sweetened condensed milk, sugar, and egg yolk and blend well. Set aside.
6: Stir the gelatin mixture over medium heat until the gelatin dissolves, about 1 1/2 minutes.
7: With the food processor running, slowly pour the hot melted gelatin mixture through the feed tube and into the cream cheese mixture in a thin stream. Continue to process to ensure the gelatin is very well blended.
8: Transfer the cream cheese mixture to a bowl and fold in the strawberries. Pour the cream cheese mixture into the prepared crust. Refrigerate until the cheesecake is cold and set, preferably 1 day.
To prepare the topping:
9: Heat a medium heavy sauté pan over medium-high heat. Add the water, sugar, and lemon juice and simmer gently for 3 minutes or until the sugar has dissolved and the mixture thickens slightly and becomes syrupy.
10: Add the strawberries and remove from heat. Gently stir the mixture, allowing the strawberry mixture to cool completely. The strawberries will soften slightly and flavor the syrup as it cools.
11: Unlock and remove the pan sides from the cheesecake. Carefully peel away the parchment paper from around the sides of the cheesecake, using a small offset spatula as an aid if necessary. Using the small offset spatula, loosen the crust from the bottom of the cake pan and the paper. Using 1 or 2 long wide spatulas, remove the cheesecake from pan bottom and transfer the cake to a cake plate. You can use the small spatula or a knife to smooth the sides of the cheesecakes, if necessary.
12: Spoon the strawberry topping over the cheesecake. Cut the cake into wedges and transfer to plates. Drizzle the balsamic vinegar over the cheesecake and serve.
Don’t forget to leave a comment below and let me know if you managed to make it. I’d like to think that I could, but I’m rather terrible in the kitchen, so don’t wait for me!
Images sourced via Flickr Creative Commons. Credit: Princess Cruises.