Deconstructed Cherry Cheesecake Food

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!

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.

BAKED CHERRY CHEESECAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Combine the crushed biscuits with the melted butter and sugar, then press onto the base and sides of a 20cm springform tin. Chill.
• Blend the cheese, eggs and sugar until smooth, pour into the case and bake for 30 mins or until set. Cool for 30 mins, then top with the cherry pie filling. Serve chilled.

EASY CHERRY CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• Place the cream cheese in a bowl in the microwave.
• Microwave it on the defrost setting for a couple of minutes to slightly soften the cream cheese (This is so that you don't kill your mixer when beating the cream cheese).
• Add sugar to cream cheese and beat it with an electric mixer until smooth.
• Add eggs and vanilla and blend until smooth.
• Pour into ready made crust.
• Bake at 350 degrees for 25 to 30 minutes.
• Note: The cheesecake is done when the sides are puffed- The center will not be as puffed- It will be possible to jiggle the center slightly but it will not be runny.
• Let cool.
• Top with cherry pie filling and chill.

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.

CHERRY CHEESECAKE (NO BAKE)

Steps:

• BOTTOM CRUST: Take first 3 ingredients, mix together& press lightly into a 9x13 pan.
• Cream cheese& sugar together.
• Mix non-dairy& cream cheese mixture together.
• Spread over crust, cover with pie filling.
• Place in fridge, for 3 hours before serving.