Cheesecake with Citrus

This was the third and final course to my Friendmas dinner of 2017.

I originally wanted to make a new chocolate dessert but I do that too often. Then I thought about cheesecake. I had planned this to go with blood orange because it’s perfect for winter but none of the Whole Foods Markets in NYC had blood oranges the weekend of Christmas (I looked and I called) so I had to resort to Cara Cara navel oranges instead. Then, the Whole Foods that I did the majority of my Christmas shopping at was out POM pomegranate juice!!! Because I wanted to dye the juice with pomegranate juice. Argh, the struggles of shopping in NYC…

THEN, when I was making the honeycomb, I accidentally measured the glucose in milliliters instead of grams and that basically fucked up everything. I didn’t want to make it again because I was tired so boo hoo, no honeycomb. The cheesecake by itself was still delicious. The base had enough texture to balance out the creaminess and softness of the cheesecake so all was well.

Here is Cheesecake made of Mascarpone, Cream Cheese, Crème Fraîche, Orange Zest, Lemon Zest, and Grand Marnier, with Streusel on the bottom, and Orange Jelly on top, served with Citrus Sorbet.

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