Deconstructed Cheesecake Food

DECONSTRUCTED STRAWBERRY CHEESECAKE

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.

"DECONSTRUCTED" ITALIAN CHEESECAKE

Steps:

• Mix ricotta cheese, sunflower seeds, currants and honey in a bowl. Divide among 4 dessert dishes.

DECONSTRUCTED CHEESECAKE

Steps:

• Beat cream cheese and sugar in large bowl mixer until blended. Stir in COOL WHIP and vanilla.
• Spread 1 Tbsp. of the cream cheese mixture onto each graham square just before serving.
• Top each cracker with caramel sauce and nuts.

DECONSTRUCTED ITALIAN CHEESECAKE

Steps:

• Mix ricotta cheese, sunflower seeds, currants and honey in a bowl. Divide among 4 dessert dishes.

STRAWBERRY CHEESECAKES

Steps:

• Put the biscuits in a plastic bag and bash with a rolling pin until you have chunky crumbs. Divide between 4 glasses or small bowls.
• Beat the soft cheese, yogurt, sugar and vanilla together until smooth, then spoon over the crumbs and chill until you are ready to serve.
• Stir the jam in a bowl until loose, then gently stir in the strawberries. Divide the strawberries between the cheesecakes and serve.

DECONSTRUCTED CHERRY CHEESECAKE

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!

BERRY CHEESECAKE IN A GLASS

Steps:

• Toss the blackberries, caster sugar and 1 tbsp of the lemon juice in a small pan. Heat gently for 3-4 mins or until the berries start to burst. Leave to cool.
• Meanwhile, mix together the crushed biscuits and melted butter. Spoon into 2 glasses. Gently fold the rest of the lemon juice, the lemon zest and icing sugar into the mascarpone or ricotta. Divide the lemony cheese between the glasses, then spoon over the blackberries and their syrupy juices.