Cheesecake ‘ma façon’

Created by

  • Christophe Mazeaud - Chef and lecturer at Cordon Bleu, San Francisco
level 2

Recipe components

Callebaut® ingredients

White chocolate cheesecake

  • 240g
    Philadelphia type cream cheese
  • 90g

Paddle together in a mixing bowl until smooth

  • 100g
    tempered egg(s)
  • 8g
    concentrated vanilla extract

Add. Pour onto a ¼ sheet Flexipan®. Bake for 7-10 min. at 149°C (300°F). Leave to cool and blend in a food processor. 

Emulsify the chocolate with the sour cream. Add to the cheesecake in the food processor or in a paddle mixer. Set aside in a cooler.

Graham cracker crumble

  • 60g
    82% butter
  • 60g
  • 1g

Combine and cream

  • 60g
    crushed Graham crackers


  • 60g
    cake flour


Roll to 4 mm. Push through glazing rack. Chill. Bake for approximately 11 min. at 160°C (320°F). Set aside in a dry area

Cherry confit

  • 125g
    red cherry puree

Warm to 50°C (122°F).

  • 3g
    yellow pectin
  • 75g

Combine and add.

  • 250g
    individually quick-frozen cherries

Add. Bring to the boil for 1 min. Set aside in a cooler

Finishing and presentation

- Strain the cherry confit, and place the cherries in a mason jar.

- Pipe the white chocolate cheesecake into the jar.

- Place the graham cracker crumble on the lid of the jar.

- Pour the cherry sauce into a pipette.