Cheesecake ‘ma façon’

Recipe

Created by

Christophe Mazeaud - Chef and lecturer at Cordon Bleu, San Francisco

White chocolate cheesecake

ingredients	preparation
240g Philadelphia type cream cheese 90g sugar	Paddle together in a mixing bowl until smooth
100g tempered egg(s) 8g concentrated vanilla extract	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.
100g W2NV 100g sour cream	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	preparation
60g 82% butter 60g sugar 1g salt	Combine and cream
60g crushed Graham crackers	Add.
60g cake flour	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	preparation
125g red cherry puree	Warm to 50°C (122°F).
3g yellow pectin 75g sugar	Combine and add.
250g individually quick-frozen cherries	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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