May 17, 2007

David Guas, Executive Pastry Chef, Acadiana, Ceiba, and DC Coast Restaurants, brings you his famed recipe for Dulce de Leche Cheesecake, inspired by his own Cuban heritage:

Procedure

• Soak gelatin in ice water and allow to bloom.
• Place cream cheese in heat-proof bowl above boiling water and allow to heat and melt, stirring occasionally.
• To a mixing bowl, add heavy cream, sour cream, sugar, vanilla extract, and salt.
• Combine using electric mixer fitted with whisk attachment and whisk until soft peaks form.

• Remove the cream cheese from heat and whisk in softened gelatin.
• Add about one-fourth of the whipped mixture to the melted cream cheese and whisk until smooth.
• Fold cream cheese mixture into the whipped mixture using a rubber spatula.

• Portion 4 ounces of cheesecake mixture into a clear coffee cup or any kind of fun 6-ounce cup.
• Tap each cup gently on a soft towel placed on top of a hard surface to knock out any air and allow the filling to settle.
• Allow the cups to set in the refrigerator for about 3-4 hours prior to topping them with Dulce de Leche Topping (see below).

Procedure

• Place the jar of dulce de leche in hot water for approximately 5 minutes.
• Carefully remove jar from heat and spoon caramel into small bowl.
• Add the cold heavy cream and whisk until smooth.
• Allow the caramel to rest until just slightly warm to the touch.
  Note: If Dulce de Leche is too warm, it will melt the already set cheesecake and sink to the bottom.

• Fill a piping bag fitted with a small plain tip with caramel mixture.
• Starting in the middle, pipe a thin coil of topping (approximately 2 tablespoons) onto each cheesecake.
• Tap the cup onto a soft towel to smooth the caramel topping.

In the September 2003 issue of Bon Appétit, David Guas is featured as one of eight Dessert Stars in the country; the Vanilla-Bean Cheesecake with Guava Topping and Mango-Lime Salad he developed for Ceiba is anchoring the cover.

Of Guas’ sweets at Ceiba, Restaurant Critic Tom Sietsema of The Washington Post writes, “I have yet to find a single dessert I can say no to”, and Thomas Head, writing in The Washingtonian, states that Guas’ desserts are “worth saving room for” and goes on to rave about the warm churros, in particular.

In June, 2004, Guas was named Pastry Chef of the Year by the Restaurant Association of Metropolitan Washington.

Visit Chef David Guas on the web @ ceibarestaurant.com.