Deconstructed Cherry Cheesecake - cooking recipe

Ingredients
    DECONSTRUCTED CHEESECAKE
    1/4 cup Stilton cheese, st room temperature
    1/3 cup mascarpone, at room temperature, plus
    2 tablespoons mascarpone, at room temperature
    2 tablespoons whipping cream (35%)
    SOUR CHERRY AND THYME SAUCE
    2/3 cup sour cherry, chopped (drained from jar)
    1/2 teaspoon chopped fresh thyme
    2 tablespoons port wine
    ALMOND CRUNCH
    1 egg white
    1/2 cup sliced almonds
    1/2 orange, grated zest of
    1 tablespoon sugar
    1 pinch coarse salt
    ASSEMBLY
    1 sprig thyme
Preparation
    DECONSTRUCTED CHEESECAKE: Whip mascarpone in a stand mixer or with electric mixer until softened and creamy. Add stilton and whip until incorporated. Add whipping cream and whip until incorporated. NOTE: it's OK if the mixture is a little lumpy with bits of Stilton. Add dollop to tiny ramekin or just add to the serving plate. Refrigerate and serve chilled.
    SOURCHERRY AND THYME SAUCE: In a saucepan over medium high heat, combine the cherries, thyme and Port. Bring to a boil. Reduce the heat to medium and simmer until thickens slightly, about 2-4 minutes. Remove from heat. Let cool to room temperature before using.
    ALMOND CRUNCH: Preheat oven ot 350\u00b0F.
    Whisk the egg white by hand until frothy. Add almonds, orange zest, sugar and salt. Toss to combine well. Transfer to a baking sheet, lined with parchment paper and spread mixture out in a single layer. Bake in oven until golden and crisp, about 15-20 minutes, until golden brown and crisp. Cool.
    ASSEMBLY: To serve, add the following to individual plates, ramekin filled weith the deconstructed cheesecake garnished with a sprig of thyme, a spoon of the sauce and a piece of the almond crunch - Simply Delicious!

Leave a comment