Deconstructed Cherry Cheesecake

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READY IN: 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • DECONSTRUCTED CHEESECAKE
  • 14
    cup Stilton cheese, st room temperature
  • 13
    cup mascarpone, at room temperature, plus
  • 2
    tablespoons mascarpone, at room temperature
  • 2
    tablespoons whipping cream (35%)
  • SOUR CHERRY AND THYME SAUCE
  • 23
    cup sour cherry, chopped (drained from jar)
  • 12
    teaspoon chopped fresh thyme
  • 2
    tablespoons port wine
  • ALMOND CRUNCH
  • 1
    egg white
  • 12
    cup sliced almonds
  • 12
    orange, grated zest of
  • 1
    tablespoon sugar
  • 1
  • ASSEMBLY
  • 1
    sprig thyme
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DIRECTIONS

  • 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°F.
  • 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!
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