Lemon-Lime Blueberry Cheesecake Dessert

Lemon Gelèe
  • 113 Grams Lemon Juice
  • 4 Grams Gelatin Sheets
  • 14 Grams Water
  • 75 Grams Granulated Sugar
  1. Soften the gelatin in a bowl with ice water for 5 minutes for it to bloom.

  2. Warm the lemon juice and sugar, just enough to dissolve the sugar.

  3. Gently warm the gelatin and add to the lemon/sugar mixture.

  4. Freeze in prefered molds until set.


Mascarpone Cheesecake
  • 200 Grams Cream Cheese
  • 318 Grams Mascarpone Cheese
  • 156 Grams Granulated Sugar
  • 25 Grams Unsalted Butter Softened
  • 11 Grams Lemon Juice
  • 4 Grams Pure Vanilla Extract
  • 135 Grams Whole Eggs Wisked
  • 46 Grams Heavy Cream
  • 46 Grams Sour Cream
  1. Beat the cream cheese with the paddle attachment. Add the mascarpone and soft butter and beat together.

  2. Slowly add the sugar, beating the mixture until creamy. Stop the mixer every now and then to scrap down the bowl and paddle.

  3. Add the lemon juice and pure vanilla extract.

  4. Slowly add the eggs, one at a time, making sure that each egg has been incorporated before adding the next egg. Be sure to scrap down the bowl to avoid any clumps.

  5. Blend in the heavy cream and sour cream to the mixture.

  6. Pour the batter into silicon baking molds.

  7. Bake at 285°F convection for 25 - 50 minutes (depending on the size of the molds) in a water bath.


Blueberry Curd
  • 6 Oz Fresh Blueberries
  • 4 Oz Granulated Sugar
  • 2-3 Tsp Lime Juice Fresh
  • 1.5 Oz Egg Yolks
  • 1.25 Oz Unsalted Butter
  1. In a medium saucepan mix the blueberries, sugar, and lime juice.

  2. Bring to a soft boil, cover the pot, and cook on low heat for 6-7 minutes.

  3. Press cooked blueberry mixture through a fine-mesh strainer.

  4. Place strained berries in a double boiler and mix in the egg yolks.

  5. Cook the mixture until it thickens approximately 190°F. The mixture should coat the sides of the bowl.

  6. Remove from the heat and when the mixture reaches 120°F, add pieces of cold butter, and blending until it has a velvety texture.


Coconut Lime Granita
  • 200 Grams Simple Syrup
  • 2 Tbsps Desiccated Coconut
  • 383 Grams Coconut Milk
  • 1/2 Lime Lime Juice
  • 1 Zest Lime
  1. Place metal containers in the freezer.

  2. Combine all ingredients together.

  3. Pour into cold container and chill the mixture of 1 hour.

  4. "Rake" if with a fork, and return to the freezer.

  5. Repeate this process 2-4 times until desired texture.


Pistachio Florentine
  • 205 Grams Unsalted Butter
  • 296 Grams Granulated Sugar
  • 90 Grams Honey
  • 90 Grams Heavy Cream
  • 360 Grams Pistachio Chopped
  • 65 Grams Ground Almonds
  • 110 Grams Candied Lemon Peel Chopped
  • 65 Grams Bread Flour
  1. Combine the butter, granulated sugar, honey, and cream in a heavy saucepan.

  2. Bring to a boil and continue cooking, stirring constantly, until the mixture reaches 240°F.

  3. In a large bowl, stir together the remaining ingredients with a wooden spoon. STir in the sugar mixture, blending thoroughly to combine.

  4. While the mixture if still hot, scoop 15 gram mounds, 2 inches apart onto a parchment lined sheet pans and flatten with a fork.

  5. Bake at 350°Fin a convection oven, until browned, which will take approximatley 5 minutes.

  6. The cookies will be soft and pliable. 

  7. Can be cut into any particular shape while still warm with a lightly oiled knife or metal cutter.

  8. Allow the florentine to cool completely.


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