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Mozzarella Cheesecake
Cheesecake with a twist is the vibe in this dessert from Ricky Webster and the California Milk Advisory Board, designed to highlight mozzarella and seasonal fruit, much like a caprese does at the peak of tomato season. Fresh berries, stone fruit, poached rhubarb or pears would all work well.
Photo courtesy of California Milk Advisory Board | Recipe courtesy of Ricky Webster, former owner of Rind & Wheat; Culinary Instructor of Inland Northwest Culinary Academy, Spokane, Wash.
- Tara Fitzpatrick
Servings
6
6
Day Part
- Dessert
Menu Part
- Dessert
Main Ingredient
- Cheese
Cheesecake with a twist is the vibe in this dessert from Ricky Webster and the California Milk Advisory Board, designed to highlight mozzarella and seasonal fruit, much like a caprese does at the peak of tomato season. Fresh berries, stone fruit, poached rhubarb or pears would all work well.
Ingredients
For crust:
6 oz. good-quality shortbread cookies or crispy biscuits
6 Tbsps. unsalted butter, melted
1 Tbsp. powdered sugar
1/4 tsp. kosher salt
For cheesecake:
10 oz. whole milk mozzarella cheese, cut into chunks
1 cup heavy cream
2 Tbsps. honey
2 Tbsps. powdered sugar
1 tsp. lemon juice
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
Garnishes:
Jam, marmalade or fruit compote; seasonal fresh fruit, poached or marinated; good-quality olive oil, aged balsamic, flaked salt, micro basil or baby mint, extra shortbread cookies or whipped cream
Steps
To make the Crust: In the bowl of a food processor, process cookies to crumbs. Transfer to a bowl and add butter, sugar, and salt, stirring until evenly combined. On a parchment- or silicone-lined sheet pan, use ring mold to press crumbs into 1/4-inch-thick rounds. Transfer to the freezer to firm.
To make the Cheesecake: In the bowl of a food processor, process cheese to small crumbles. Add cream, honey, sugar, lemon juice, vanilla, and salt and process to a thick, smooth mixture. (Do not overprocess—cheese might lose some creaminess). Lightly coat silicone dome molds with nonstick spray and add cheese mixture. Transfer to the freezer to freeze.
To assemble Cheesecakes: Gently loosen crusts from the parchment or silicone they were formed on and transfer to a clean sheet of parchment. Gently unmold cheesecakes and arrange on top of crusts. Cover gently and hold in the refrigerator for up to 3 days.
To serve and garnish: Spread jam on a serving plate and top with thawed assembled cheesecake. Arrange fruit alongside. Add additional garnishes, if using.
Additional Tips
Special equipment: Ring mold or round cookie cutter, silicone dome molds (the diameter of the ring mold should be about 1/2-inch larger than the diameter of the dome molds). Shown using 2.5-inch dome mold.
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