White chocolate cheesecake

Ingredients: White chocolate cheesecake

  • 240 g
    Philadelphia type cream cheese
  • 90 g
    sugar

Preparation: White chocolate cheesecake

Paddle together in a mixing bowl until smooth

Ingredients: White chocolate cheesecake

  • 100 g
    tempered egg(s)
  • 8 g
    concentrated 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

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

  • 60 g
    82% butter
  • 60 g
    sugar
  • 1 g
    salt

Preparation: Graham cracker crumble

Combine and cream

Ingredients: Graham cracker crumble

  • 60 g
    crushed Graham crackers

Preparation: Graham cracker crumble

Add. 

Ingredients: Graham cracker crumble

  • 60 g
    cake 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

  • 125 g
    red cherry puree

Preparation: Cherry confit

Warm to 50°C (122°F).

Ingredients: Cherry confit

  • 3 g
    yellow pectin
  • 75 g
    sugar

Preparation: Cherry confit

Combine and add.

Ingredients: Cherry confit

  • 250 g
    individually 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.