Deconstructed Cherry Cheesecake

Submitted by Chef mariajane

"What a recipe this is!! The portion is just a small tasting sample, so serve as an appetizer or as an after dinner course. It's a cool thing for your taste buds to try!!"

 

• Ready In: 15mins
• Ingredients: 13
• Serves: 6

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

directions

1. 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.
2. 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.
3. ALMOND CRUNCH: Preheat oven ot 350°F.
4. 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.
5. 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!