Cheese Avalanche: Cheesecake, Biscotti, Marinated Figs, Cantaloupe, and Dill Flower

Adapted by StarChefs.com
May 2013
Yield: 50 servings

INGREDIENTS:

For the Cheesecake
2.5 kilograms cream cheese, room temperature
600 grams sour cream
550 milliliters cream
300 grams sugar
12 eggs
450 grams white chocolate, finely chopped
4 grams gelatin sheets, bloomed
For the Biscotti
200 grams flour
200 grams sugar
4 grams baking powder
2 eggs
zest of 1 lemon
60 grams marinated figs
40 grams sultanas
40 grams candied orange peel
40 grams almonds
40 grams hazelnuts
60 grams apricots
60 grams macadamia nuts
60 grams pistachio
To Assemble and Serve
cantaloupe, medium dice
figs
dill flowers

METHOD:

Cheesecake:
Heat oven to 165°C. In a stand mixer fitted with a paddle attachment, mix cream cheese, sour cream, cream, and sugar until combined. Add eggs individually, beating on low speed until fully incorporated. Add white chocolate and stir on low just to combine. Transfer mixture to bain marie and bake 15 to 20 minutes. In a blender, mix gelatin into cooked cheese mixture, cool, and reserve.

Biscotti:
Heat oven to 160°C. In a stand mixer fitted with a paddle attachment, mix flour, sugar, and baking powder until combined. Add eggs individually, beating on low speed until fully incorporated. In a separate bowl, mix lemon zest, fruits, and nuts. Add mixture to stand mixer and mix on low speed just until combined. Using parchment paper, roll dough into 6cm diameter logs and freeze. Once set, bake Biscotti logs in oven until cooked through and edges begin to brown, about 15 minutes. Cool and cut into thin slices. Dehydrate at 70°C for 4 hours.

To Assemble and Serve:
In the center of a black slate slab, drop 3 mounds of Cheesecake. Place 2 pieces Biscotti vertically in each mound. Garnish with cantaloupe, figs, and dill flowers.