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Categories:
cream cheese sugar vanilla egg yolks egg milk Creme Fraiche sugar glucose pectin mary mix orange puree citric acid confectioners
Viewed: 51 - Published at: 5 years agoIngredients
- 1 pound cream cheese
- 1/2 cup grated Cheddar
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 egg yolks
- 1 egg
- 1 tablespoon milk
- 1 1/4 pounds creme fraiche
- 1 pound, plus 2 tablespoons sugar
- 2 ounces glucose
- 2 teaspoons pectin
- 8 ounces bloody mary mix
- 8 ounces blood orange puree
- 2 teaspoons citric acid
- Confectioners' sugar, for dusting
Method
- For the Cheddar cream cheesecake: Preheat the oven to 350 degrees F. Beat the cream cheese and Cheddar in a mixing bowl until soft.
- Beat in the sugar and vanilla until fluffy.
- Mix together the yolks, egg and milk.
- Add to the mixer on low speed.
- Add the creme fraiche.
- Pour into flexi-molds with 2.5-inch cavities and bake for about 22 minutes.
- Let cool, then freeze.
- For the pate de fruit: Weigh out 1 pound sugar in a small bowl with the glucose in the center.
- Mix together the remaining 2 tablespoons sugar and the pectin in a separate bowl.
- Bring the bloody mary mix and blood orange puree to a boil.
- Gradually stir in the sugar and pectin mix.
- Stir in the sugar and glucose mix in three stages while maintaining a boil.
- When the temperature reaches 219 degrees F, turn off the heat.
- Add the citric acid.
- Pour into desired molds or frames.
- Cool to set.
- Cut into 2-inch rounds
- Remove the cheesecakes from the mold.
- Top half the cheesecakes with pieces of pate de fruit.
- Top with the remaining cheesecakes and dust with confectioners' sugar.
- Heat up a metal skewer with a blow torch or over a flame and use it to make grill mark impressions on the sandwiches.
