-
1
For the Cheddar cream cheesecake: Preheat the oven to 350 degrees F. Beat the cream cheese and Cheddar in a mixing bowl until soft.
-
2
Beat in the sugar and vanilla until fluffy.
-
3
Mix together the yolks, egg and milk.
-
4
Add to the mixer on low speed.
-
5
Add the creme fraiche.
-
6
Pour into flexi-molds with 2.5-inch cavities and bake for about 22 minutes.
-
7
Let cool, then freeze.
-
8
For the pate de fruit: Weigh out 1 pound sugar in a small bowl with the glucose in the center.
-
9
Mix together the remaining 2 tablespoons sugar and the pectin in a separate bowl.
-
10
Bring the bloody mary mix and blood orange puree to a boil.
-
11
Gradually stir in the sugar and pectin mix.
-
12
Stir in the sugar and glucose mix in three stages while maintaining a boil.
-
13
When the temperature reaches 219 degrees F, turn off the heat.
-
14
Add the citric acid.
-
15
Pour into desired molds or frames.
-
16
Cool to set.
-
17
Cut into 2-inch rounds
-
18
Remove the cheesecakes from the mold.
-
19
Top half the cheesecakes with pieces of pate de fruit.
-
20
Top with the remaining cheesecakes and dust with confectioners' sugar.
-
21
Heat up a metal skewer with a blow torch or over a flame and use it to make grill mark impressions on the sandwiches.
