Deconstructed Cheesecake Recipes

DECONSTRUCTED CHERRY CHEESECAKE

Deconstructed Cherry Cheesecake image

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!!

Provided by Chef mariajane

Categories Cheesecake

Time 15m

Yield 6 serving(s)

Number Of Ingredients 13

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

Steps:

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!

Nutrition Facts : Calories 114.1, Fat 7.4, SaturatedFat 2.5, Cholesterol 11.1, Sodium 110.2, Carbohydrate 8, Fiber 1.4, Sugar 5.4, Protein 3.8

DECONSTRUCTED STRAWBERRY CHEESECAKE

Deconstructed Strawberry Cheesecake image

Nothing against baking a cheesecake from scratch, but these days such an ordeal must be planned weeks in advance. There are serious questions to be considered: Am I ready for that kind of commitment? Do I leave the oven door ajar by 45 degrees or 50? Will there be a devastating fault line in the middle of my cake or will I, just this once, have it all? A deconstructed version, instead, leaves room for error and in a way forces the cook to let go. A no-bake cream, flavored like cheesecake, serves as the base for fresh summer berries, store-bought sorbet, graham cracker sand, and freeze-dried strawberry dust, all arranged haphazardly (or artfully, depending on the painter). This way, you get all the tastes and textures of a classic strawberry cheesecake without the constraints of temperature, gravity, or form. This is formless content-the clumsy pastry chef's excuse for laziness.

Provided by ericjoonho

Categories Cheesecake

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup graham cracker crumbs
1 tablespoon butter, melted
4 ounces cream cheese, room temperature
1/4 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon lemon juice
1/2 cup heavy cream
fresh strawberries
freeze-dried strawberry, crushed
strawberry sorbet or ice cream

Steps:

Cohere the graham cracker crumbs and butter into a dampened sand.
In a bowl, cream together the cheese, sugar, vanilla, and lemon juice. In a larger bowl, whip the heavy cream until stiff peaks form. Fold the cheese mixture into the whipped cream until combined.
To plate, start with a portion of the cheesecake cream, smearing it with a spatula. Next, decorously arrange the fresh berries and dust with the graham cracker sand and crushed freeze-dried strawberries. For a temperature contrast, finish with a scoop or two of the sorbet or ice cream.

Nutrition Facts : Calories 297.4, Fat 24.1, SaturatedFat 14.2, Cholesterol 79.6, Sodium 153, Carbohydrate 18.6, Fiber 0.1, Sugar 15.1, Protein 2.7