DECONSTRUCTED STRAWBERRY CHEESECAKE
Nothing against baking a cheesecake from scratch, but these days such an ordeal must be planned weeks in advance. There are serious questions to be considered: Am I ready for that kind of commitment? Do I leave the oven door ajar by 45 degrees or 50? Will there be a devastating fault line in the middle of my cake or will I, just this once, have it all? A deconstructed version, instead, leaves room for error and in a way forces the cook to let go. A no-bake cream, flavored like cheesecake, serves as the base for fresh summer berries, store-bought sorbet, graham cracker sand, and freeze-dried strawberry dust, all arranged haphazardly (or artfully, depending on the painter). This way, you get all the tastes and textures of a classic strawberry cheesecake without the constraints of temperature, gravity, or form. This is formless content-the clumsy pastry chef's excuse for laziness.
Provided by ericjoonho
Categories Cheesecake
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 297.4, Fat 24.1, SaturatedFat 14.2, Cholesterol 79.6, Sodium 153, Carbohydrate 18.6, Fiber 0.1, Sugar 15.1, Protein 2.7
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