For the Crust:
6 ounces good-quality shortbread cookies or crispy
biscuits
6 tablespoons Real California unsalted butter, melted
1 tablespoon powdered sugar
¼ teaspoon kosher salt
For the Cheesecake:
10 ounces Real California whole milk Mozzarella
cheese, cut into chunks
1 cup Real California heavy cream
2 tablespoons honey
2 tablespoons powdered sugar
1 teaspoon lemon juice
1 teaspoon pure vanilla extract
½ teaspoon kosher salt
Garnishes:
Jam, marmalade, or fruit compote
Seasonal fruit, fresh, poached, or macerated
Good-quality olive oil, aged balsamic vinegar, flaked
salt, micro basil or baby mint, additional shortbread
cookies, and/or Real California whipped cream
(optional)
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.
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 ¼-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.
