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White Chocolate Cheesecake Ribbons with Pistachio Crumble

White Chocolate Ribbons with Pistachios
Nathan Congleton / TODAY


White Chocolate Cheesecake Ribbons
  • pounds cream cheese, room temperature
  • 3 eggs
  • cups (285 g) sugar
  • 1/2 cup (135 g) heavy cream
  • 1/2 pound (262 g) white chocolate, melted
  • tablespoons (12.5 g) cornstarch, sifted
  • tablespoons (10 g) salt
Pistachio Crumble
  • cups (280 g) raw pistachios
  • cup (240 g) sugar
  • 1 cup (120 g) cornstarch
  • 1 stick (120 g) butter, melted
  • 2 teaspoons (12 g) salt
Pickled Blueberries
  • 1/3 cup red wine vinegar or red verjus
  • 1/3 cup water
  • 1/3 cup sugar
  • Salt, to taste
  • 1 pint blueberries, washed and dried
Blueberry Jam
  • 2/3 cup sugar
  • 2 cups blueberries
  • 1 tablespoon fresh lemon juice
  • 1 pinch salt

Chef notes

Skip the cracked cheesecake and make a deconstructed version with star pastry chef Dominique Crenn's white chocolate cheesecake ribbons topped with a crispy pistachio crumble, pickled blueberries and easy homemade blueberry jam.


For the White Chocolate Cheesecake Ribbons:


In a standing mixer, paddle the cream cheese and sugar until the mixture is soft and smooth.


Add the room temperature eggs one at a time, mixing each until fully incorporated.


Slowly stream in the heavy cream.


Slowly stream in the melted white chocolate.


Add the sifted cornstarch and salt last.


Pour the mixture into a large round pan wrapped tightly around all sides with plastic wrap.


Bake in a water bath at 325° until done, about 45 minutes.


Allow to cool in the wrapping. Once cool, paddle the mixture until smooth and place immediately into small piping bags to avoid a skin from forming. Allow to set by chilling overnight for best results or for at least 3 hours.

For the Pistachio Crumble:


Preheat the oven to 325°.


In a grinder, add the pistachios, sugar and cornstarch. Grind until the mixture becomes a powder, using caution to not over work.


Place the mixture in a medium bowl and mix in the melted butter and salt.


Spread the mixture on a baking sheet and bake until done about 10 minutes, or until the mixture is crispy and crumbly.

For the Pickled Blueberries:


In a large pan, heat the vinegar, water and sugar over high heat. Season with salt to taste.


In a large jar, add the blueberries and set aside.


Once the mixture reaches a boil, remove it from the heat and pour over the blueberries to cover.


Let the jar cool before placing in the refrigerator. Chill overnight.

For the Blueberry Jam:


In a medium saucepan, heat the sugar over medium-high heat until bubbling. Use a thermometer to monitor the temperature and heat to 240°. The bubbles should be smaller at this stage which is called "soft ball stage."


Add the blueberries and mix. Cook the mixture down to a thick but easy to pipe consistency.


Season with the lemon juice and salt and stir to combine.

To Assemble:

Pipe the white chocolate cheesecake into ribbons. Top with the pistachio crumble, pickled blueberries and a drizzle of the blueberry jam. Garnish with edible flowers, if desired. Chef Crenn likes to use borage blossoms, pea tendrils and elderflowers.