C’est Cheese
Mini Bleu Cheese Cake on Parmesan Doily with Faust Cabernet
Sauvignon Reduction
(Makes 36 ounces – 6 x 6 ounce, 12 x 3 ounce, etc.)
By Larry Krams, CEC, Executive Chef, C’est Cheese of Sarasota
Ingredients:
Cheesecakes
8 oz. Cream Cheese
2 oz. Mascarpone Cheese
6 oz. Creamy Bleu Cheese
3 Eggs
3 tbsp Flour
1 tsp Salt
¼ cup Heavy Cream
1 cup Bread Crumbs
Grape/Wine Reduction
4 lbs red grapes
1 bottle Cabernet Sauvignon
½ Bottle Port
3 Tbsp Honey
Directions
- Cheesecakes: Preheat oven to 350F. Place all cheeses in mixer and beat until VERY smooth (about 10 min.) At low speed, add eggs, one at a time. Add flour salt and then cream
Coat 12 – 3 oz ramekins with release spray and coat sides with bread. crumbs. Pour batter into ramekins, distributing batter evenly. Place ramekins in oven (in a water bath). Bake for 35-40 minutes rotating every 10 minutes. Cakes are done when tops begin to crack. Set aside to cool slightly. - Reduction: Place all ingredients in a non-reactive pot over low heat. Cook about 30 minutes until grapes are fully exposed and macerated (about 1/2 hour.) Press through fine mess sieve and then continue to reduce to desired viscosity.
- Parmesan Crisps: Place one ¼ cup pile of shredded parmesan reggiano for each serving, on a Sil-Pat lined baking sheet. Pat the cheese down to make a disk 1½” to 2” larger in diameter than the size of an un-molded cheesecake. Bake until golden brown and remove from Sil-pat to cool. Place a parmesan doily on a 6” plate. Place the un-molded cheese cake on the doily, top with Cab/Grape reduction. Garnish and serve.
