Deconstructed Cheesecake with Candied Bacon Tuile
Prep. Time:
45 minutes (plus 2 hours chilling)
Baking Time:
25 minutes
Total Time:
3 hours 10 minutes
Serves:
4 plated desserts
Richie Jones-Muhammad created this dish for MasterChef Season 13. Inspired by Washington DC's beloved fried cheesecake bites, he elevated the casual street food into an elegant deconstructed plated dessert. The addition of candied bacon tuile demonstrates modern sweet-savory sophistication while honoring local culinary traditions.
Ingredients
Instructions
MAKE THE CHEESECAKE MOUSSE (CAN BE DONE AHEAD):
1. In a large bowl, beat cream cheese, granulated sugar, vanilla, and lemon zest until smooth and fluffy, about 3 minutes.
2. In a separate bowl, whip heavy cream and powdered sugar to stiff peaks.
3. Gently fold whipped cream into cream cheese mixture in three additions until no streaks remain.
4. Transfer to a piping bag fitted with a large round or star tip.
5. Refrigerate at least 2 hours until firm.
MAKE THE GRAHAM CRACKER CRUMBLE:
6. Preheat oven to 350°F. Line a baking sheet with parchment paper.
7. In a bowl, combine graham cracker crumbs, melted butter, brown sugar, and salt.
8. Mix until mixture resembles wet sand and clumps when pressed.
9. Spread on prepared baking sheet in an even layer.
10. Bake for 8-10 minutes until golden and fragrant.
11. Let cool, then break into various sized crumbles. Store in airtight container until plating.
MAKE THE CANDIED BACON TUILE:
12. Preheat oven to 375°F. Line a large baking sheet with parchment paper and place a wire rack on top.
13. Lay bacon strips on the wire rack.
14. In a small bowl, mix brown sugar with cayenne (if using) and black pepper.
15. Generously coat each bacon strip on both sides with the sugar mixture.
16. Bake for 20-25 minutes until bacon is crispy and sugar is caramelized and bubbling. Watch carefully - the sugar can burn quickly.
17. Remove from oven. While still hot and pliable, carefully drape bacon strips over a rolling pin or wine bottle to create curved tuile shapes.
18. Let cool completely - they will crisp up as they cool.
MAKE THE BERRY COMPOTE:
19. In a medium saucepan, combine berries, sugar, water, and lemon juice.
20. Cook over medium heat, stirring occasionally, until berries break down and release their juices, about 8-10 minutes.
21. Stir in cornstarch slurry and cook 1-2 minutes until thickened.
22. Remove from heat and let cool. Can be served warm or at room temperature.
PLATING (THE DECONSTRUCTED PRESENTATION):
23. Have all components ready before starting plating.
24. On each plate, create a swoosh or pool of berry compote.
25. Sprinkle graham cracker crumble in clusters on the plate.
26. Pipe 3-4 dollops or rosettes of cheesecake mousse artistically around the plate.
27. Stand candied bacon tuile upright, leaning against one of the mousse dollops for height and drama.
28. Arrange fresh berries around the elements.
29. Garnish with mint leaves and edible flowers if using.
30. Dust lightly with powdered sugar.
31. Serve immediately.
