Deconstructed Cherry Cheesecake |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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!! Ingredients:
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%) |
2/3 cup sour cherry, chopped (drained from jar) |
1/2 teaspoon chopped fresh thyme |
2 tablespoons port wine |
1 egg white |
1/2 cup sliced almonds |
1/2 orange, grated zest of |
1 tablespoon sugar |
1 pinch coarse salt |
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!
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