Deconstructed Cherry Cheesecake

Hey Everyone,

     So, I got rather bored today and decided to whip up a new recipe to play around with. I decided to deconstruct a dish and make it unique. Now I have not made the dish at this moment; however, I'll add in any notes and make any corrections as I go along it. Leave a comment if you think there should be any changes or any way the dish can be escalated as I'll love to hear other's opinions

Here is the recipe I will be using:
Edits/Notes will be made in ORANGE


Serves 3

INGREDIENTS

1 tbsp Agar Agar
2 cups Pitted Cherries
50g White Caster Sugar
Juice of half a lemon
Dash of Amaretto or Disaronno

2 Limes, juiced and finely grated
1 tbsp Granulated Sugar

3/4cup Whipping Cream
1 ounce Cream Cheese

1/4 cup Crushed Graham Crackers
1/2 tsp Honey

Method

Cherry Gelatin

1. Preheat the oven to 170C.
2. In a small pot, boil down the pitted cherries with the sugar, lemon juice and liquor until most of their juices have broken down.
3. Blend the cherries and the sauce and then pass through a fine sieve.
4. Bring back to a simmer and whisk in the Agar Agar. Simmer for 4 minutes.
5. Blitz again and pass through the sieve into a shallow container.
6. Refrigerate for about 2 hours then cut into 1.5' x 3'

Lime Sauce

1. Finely grate and juice the limes into a saucepan.
2. Add the sugar and mix until it is at a properly dissolved into the juices.

Cream Cheese Infused Whipped Cream Graham Cracker Crumbs

1. Combine the cream cheese and whipping cream into a bowl and mix together until hard peaks are formed. Store in the refrigerator until platting.

Graham Cracker Crumbs

1. In a bowl mix the honey and the graham crackers together. 
2.  Spread the mixture across a line baking sheet and bake for 5-8 minutes.
3.  Remove from the oven and crush the mixture into pieces. 

Plating

Place the cherry gelatin in the middle of the plate. Add the crushed graham crackers on the top of the gelatin. Beside the gelatin add a gallop of the whipped cream. Drizzle the lime sauce around the dish.

 

Have fun trying out this recipe, and I hope you enjoy it.

Cheers,

S