Deconstructed Cherry Cheesecake

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 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
• 1/2 cup sliced almonds
• 1/2 orange, grated zest of
• 1 tablespoon sugar
• 1 pinch coarse salt
• 1 sprig thyme

Recipe

• 1 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.
• 2 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.
• 3 almond crunch: preheat oven ot 350°f.
• 4 whisk the egg 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.
• 5 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!