Sponsored By

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.

Mozzarella Cheesecake
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.
Recipe Provided By
  • Tara Fitzpatrick
Servings
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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Read more about:

Recipes

About the Author

Tara Fitzpatrick

Tara Fitzpatrick is senior editor of Food Management. She covers food, culinary and menu trends.

Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.

You May Also Like