ALEXANDER MC CAKE

Remember, a few months ago I took part in vitaminwater's young creative entrepreneurs campaign. "Shine Bright". And I challenged you to imagine a fashion cake based on your favorite collection for this winter. Well, last week I met Déborah, the big winner, and I was blown away by this hyper-creative and talented dancer! She was inspired by the Alexander McQueen fashion show, and we prepared her improbable cheese cake recipe together, then shot her work. I thought it was so hot, I'm sharing this delicious cheesecake recipe, as beautiful on the inside as it is on the outside. Thanks Déborah...

This is going to be a cheese cake blog soon...

For this recipe ( for 6 people), you'll need:

• - 200g mascarpone
• - 500ml whipping cream
• - 330g caster sugar
• - 3-4g agar-agar
• - 4 tablespoons powdered sugar
• - 100g speculos
• - 50g butter
• - 1 vanilla pod.

Déborah is very kind and gives you a list of the equipment you'll need (a good idea, I think, for the rest of the process...).

• - Silicone mould ½ sphere 7cm diameter
• - Round cookie cutter 7 cm diameter
• - Silicone mold ½ sphere 4cm diameter (for caramel shell)
• - A pastry bag
• - 1.5mm-diameter plain tip
• - Flat tip (collar)
• - 1 saucepan

Start by melting the agar-agar in 3 to 4 tablespoons of liquid cream in a small saucepan. Meanwhile, whip 200ml of the cream with 2 tablespoons powdered sugar, then add the mascarpone, 30g caster sugar and vanilla pod. Add the agar-l'agar to the mixture and mix again. Pour the mixture into the 7 cm semi-spherical moulds and leave the cheese cakes to set in the freezer for at least 4 hours, so that they have a very hard consistency and can be easily removed from the moulds.

Finely blend the cookies in a food processor, then add the melted butter and mix well. Spread the mixture into 6 7cm-diameter pastry circles, packing well. Set aside in the fridge for assembly.

Once your cheese cakes are solid, turn them out of the moulds and place them on the cookie bases. Defrost in the fridge for one hour. Meanwhile, prepare your decorations: whip the remaining full-fat cream and set aside in the fridge. Prepare the caramel with approximately 300g of sugar. Melt the sugar in a clean saucepan without adding water or stirring. When the caramel is amber and liquid, add the room-temperature cream and 50g of semi-salted butter and mix well to obtain a smooth, homogeneous mixture. To do this, turn down the heat. Leave your caramel to cool and, when it's cold and thicker, fill a piping bag to start squaring your cake. Finish with the whipped cream collar, and if you're feeling like the Michelangelo of the kitchenette, make your own sugar cages. And enjoy!