Deconstructed Cherry Cheesecake

• DECONSTRUCTED CHEESECAKE
• 1/4 cup Stilton cheese, st room temperature
• 1/3 cup mascarpone, at room temperature, plus
• 2 tablespoons mascarpone, at room temperature
• 2 tablespoons whipping cream (35%)
• SOUR CHERRY AND THYME SAUCE
• 2/3 cup sour cherry, chopped (drained from jar)
• 1/2 teaspoon chopped fresh thyme
• 2 tablespoons port wine
• ALMOND CRUNCH
• 1 egg white
• 1/2 cup sliced almonds
• 1/2 orange, grated zest of
• 1 tablespoon sugar
• 1 pinch coarse salt
• ASSEMBLY
• 1 sprig thyme

1. DECONSTRUCTED CHEESECAKE: Whip mascarpone in a stand mixer or with electric mixer until softened and creamy. Add stilton and whip until incorporated. Add whipping cream and whip until incorporated. NOTE: it's OK 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 serve chilled.
2. SOURCHERRY AND THYME SAUCE: 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 2-4 minutes. Remove from heat. Let cool to room temperature before using.
3. ALMOND CRUNCH: Preheat oven ot 350u0b0F.
4. Whisk the egg white by hand until frothy. Add almonds, orange zest, sugar and salt. Toss to combine well. Transfer to a baking sheet, lined with parchment paper and spread mixture out in a single layer. Bake in oven until golden and crisp, about 15-20 minutes, until golden brown and crisp. Cool.
5. ASSEMBLY: To serve, add the following to individual plates, ramekin filled weith the deconstructed cheesecake garnished with a sprig of thyme, a spoon of the sauce and a piece of the almond crunch - Simply Delicious!

deconstructed, stilton cheese, mascarpone, mascarpone, whipping cream, thyme sauce, sour cherry, thyme, port wine, almond crunch, egg, almonds, orange, sugar, coarse salt, thyme

Taken from www.food.com/recipe/deconstructed-cherry-cheesecake-384055 (may not work)