Deconstructed Cherry Cheesecake

Deconstructed Cherry Cheesecake
6 servings

This is my version of a deconstructed savoury cherry cheesecake. The portion is just a small tasting sample so serve as an appetizer or as an after dinner cheese course. It’s a cool thing for your taste buds to try!



Deconstructed Cheesecake

cup Stilton, at room temperature (60 ml)
cup 2 tbsp. mascarpone, at room temperature (105 ml)
Tbsp whipping (35%) cream (30 ml)

Sour Cherry and Thyme Sauce

cup sour cherries (drained from jar), chopped (150 ml)
tsp chopped fresh thyme (2 ml)
Tbsp Port (30 ml)

Almond Crunch

egg white
cup sliced almonds (125 ml)
Grated zest of ½ orange
Tbsp sugar (15 ml)
pinch coarse salt


sprig of thyme


Step 1

Whip mascarpone in a stand mixer or with electric hand mixer until softened and creamy. Add Stilton and whip until incorporated. Add whipping cream and whip until incorporated. Note – it’s okay 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 served chilled.

Step 2

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 to 4 minutes. Remove from heat. Let cool to room temperature before using.

Step 3

Preheat oven to 350 degrees F.

Step 4

Whisk the egg white by hand until frothy. Add sliced almonds, orange zest, sugar and salt. Toss to combine well. Transfer to a baking sheet, lined with parchment paper and spread mixture out into a single layer. Bake in oven until golden and crisp, about 15 to 20 minutes until golden and crisp. Cool.

Step 5

To serve, add the following to individual plates: ramekin filled with the Deconstructed Cheesecake garnished with a sprig of thyme, a spoon of the sauce and a piece of the almond crunch.

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