330 grams Cream cheese
70 grams Granulated sugar
1 Egg yolk
40 grams Sour cream
60 grams Heavy cream
5 grams Vanilla extract
170 grams Graham cracker crumb
5 grams Sugar
60 grams Melted butter
5-6 Mason jars
Preheat oven to 200°F.
Start by preparing the cheese cake crust.
Place into a bowl graham cracker crumb, sugar, melted butter and mix well.
Put 1 tablespoon of crumb into is jar and press evenly. Set jars on a baking sheet.
In a large bowl, using an electric mixer with the paddle attachment, beat cream cheese for about 5 minutes.
Scrape the bowl, add sugar mix for about 3 minutes.
Gradually add egg, egg yolk and mix well.
Add sour cream, heavy cream and vanilla, mix until well combined.
Fill up jars 3/4 of the top.
Bake cheese cake until slightly puffed and set, 45 to 50 minutes. Let cool down and place into refrigerator for 4 hours before use or overnight.
8 Mint leave
3 teaspoons Regular sugar
3 grams Vanilla extract
Bring to a simmer 500 grams water at 100°F.
Mix sliced strawberries, sugar, mint leave and vanilla well.
Pour into a zipper bag the strawberry mixture and sealed by removing completely any remaining air into the bag.
Place fruit bag into simmered water and cover.
Remove bag until water is cool down and place into refrigerator for 5 hours or overnight.
170 grams Orange juice
16 grams Regular sugar
3 grams Versa whip
1.5 grams Xanthan gum
Mix all dry ingredients together.
In a large bowl, using an electric mixer with the whisk attachment. Pour in orange juice, add dry ingredients and whisk to high speed for 4-5 minutes until you obtain the foam texture.
Place foam into a piping bag and close tightly.
The foam can be used right away or keep into the refrigerator for the next days.
Remove cheese cake jars from the refrigerator.
Pour 1 tablespoon of compressed strawberry into each jars and sprayed evenly.
Pipe Orange foam on top.
Garnish with a drizzle of strawberry powder and mint leaf.