Cheesecake ‘ma façon’
- Level:
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Medium
- Makes:
-
±12 verrines
White chocolate cheesecake
Ingredients: White chocolate cheesecake
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8.5 ozPhiladelphia type cream cheese
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3.2 ozsugar
Preparation: White chocolate cheesecake
Paddle together in a mixing bowl until smooth
Ingredients: White chocolate cheesecake
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3.5 oztempered egg(s)
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0.3 ozconcentrated vanilla extract
Preparation: White chocolate cheesecake
Add. Pour onto a ¼ sheet Flexipan®. Bake for 7-10 min. at 149°C (300°F). Leave to cool and blend in a food processor.
Ingredients: White chocolate cheesecake
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3.5 ozsour cream
Preparation: White chocolate cheesecake
Emulsify the chocolate with the sour cream. Add to the cheesecake in the food processor or in a paddle mixer. Set aside in a cooler.
Graham cracker crumble
Ingredients: Graham cracker crumble
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2.1 oz82% butter
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2.1 ozsugar
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15.4 grsalt
Preparation: Graham cracker crumble
Combine and cream
Ingredients: Graham cracker crumble
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2.1 ozcrushed Graham crackers
Preparation: Graham cracker crumble
Add.
Ingredients: Graham cracker crumble
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2.1 ozcake flour
Preparation: Graham cracker crumble
Add.
Roll to 4 mm. Push through glazing rack. Chill. Bake for approximately 11 min. at 160°C (320°F). Set aside in a dry area
Cherry confit
Ingredients: Cherry confit
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4.4 ozred cherry puree
Preparation: Cherry confit
Warm to 50°C (122°F).
Ingredients: Cherry confit
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0.1 ozyellow pectin
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2.6 ozsugar
Preparation: Cherry confit
Combine and add.
Ingredients: Cherry confit
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8.8 ozindividually quick-frozen cherries
Preparation: Cherry confit
Add. Bring to the boil for 1 min. Set aside in a cooler
Finishing and presentation
- Strain the cherry confit, and place the cherries in a mason jar.
- Pipe the white chocolate cheesecake into the jar.
- Place the graham cracker crumble on the lid of the jar.
- Pour the cherry sauce into a pipette.
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