Mandarin orange cheesecake

1. Rub together first quantity of sugar and orange zest until very fragrant.
2. Add the cream cheese and beat with a paddle until smooth and soft.
3. Add sour cream, orange juice and vanilla extract, mix until smooth.
4. Add eggs in 3 parts mixing well between additions.
5. Combine smaller quantity of sugar and cornstarch.
6. Mix until well combined.
7. Portion into silicone molds and fill to the top.
8. Bake 200F approximately 20 minutes until set.
9. Cool completely then freeze.

1. Precrystallize the white chocolate.
2. Add the graham cracker crumbs and spread 1-2mm thick between 2 sheets of acetate.
3. Allow to crystallize completely.
4. Remove acetate and cut with a very sharp knife.
5. Reserve at room temperature in an air tight container.

1. Bloom the gelatin in the smaller quantity of water.
2. Bring larger quantity of water, glucose and sugar to a boil.
3. Remove from the heat and stir in the bloomed gelatin.
4. Pour over the chocolate and cream.
5. Mix well with a stick blender being careful to not add any air.
6. Chill overnight.
7. Warm to 34C (93F).

1. Bring puree and apple juice to a boil.
2. Combine the smaller quantity of sugar and pectin.
3. Sprinkle into the boiling liquid.
4. Mix constantly until liquid returns to a boil.
5. Add the glucose and larger quantity of sugar.
6. Cook stirring constantly until mixture comes to 107C (224F).
7. Remove from the heat and add the citric acid.
8. Pour into a frame and allow to set overnight.
9. Cut into desired shapes and toss in granulated sugar.
10. Store at room temperature in an air tight container.

1. Thaw puree under refrigeration.
2. Combine the dry ingredients.
3. Pour into a saucepan onto the water.
4. Mix well and bring just to a boil.
5. Pour into a container and cover.
6. Mature overnight in the cooler.
7. Add the mandarin puree and mix well with a stick blender.
8. Process in a batch freezer according to manufacturer directions.
9. Store in the freezer.

GRAHAM CRACKER CRUMBLE

1. Cut butter into small pieces.
2. Combine all the ingredients with a paddle until coarse crumbs form.
3. Bake on a silicone mat 350F until golden and crisp, breaking apart occasionally through the baking process.
4. Cool and store at room temperature in an airtight container.