Deconstructed Strawberry Cheesecake

“Nothing against baking a cheesecake from scratch, but these days such an ordeal must be planned weeks in advance. There are serious questions to be considered: Am I ready for that kind of commitment? Do I leave the oven door ajar by 45 degrees or 50? Will there be a devastating fault line in the middle of my cake or will I, just this once, have it all? A deconstructed version, instead, leaves room for error and in a way forces the cook to let go. A no-bake cream, flavored like cheesecake, serves as the base for fresh summer berries, store-bought sorbet, graham cracker sand, and freeze-dried strawberry dust, all arranged haphazardly (or artfully, depending on the painter). This way, you get all the tastes and textures of a classic strawberry cheesecake without the constraints of temperature, gravity, or form. This is formless content—the clumsy pastry chef's excuse for laziness.”

Ingredients Nutrition


  1. Cohere the graham cracker crumbs and butter into a dampened sand.
  2. In a bowl, cream together the cheese, sugar, vanilla, and lemon juice. In a larger bowl, whip the heavy cream until stiff peaks form. Fold the cheese mixture into the whipped cream until combined.
  3. To plate, start with a portion of the cheesecake cream, smearing it with a spatula. Next, decorously arrange the fresh berries and dust with the graham cracker sand and crushed freeze-dried strawberries. For a temperature contrast, finish with a scoop or two of the sorbet or ice cream.

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