food
Macaroni and Cheesecake
This twisted combo of your 2 favorite cheese dishes will leave you with lots of questions.
food
Macaroni and Cheesecake
This twisted combo of your 2 favorite cheese dishes will leave you with lots of questions.
Supplies
Noodles
- 1 cup light yellow fondant
Breadcrumbs
- 10 graham crackers
- 1 tablespoon butter, melted
- Pinch of salt
Grated Cheese Topping
- 1 cup white modeling chocolate
- 3 to 4 drops yellow orange food coloring
Cheesecake
- 3 cups cream cheese, softened at room temperature
- 10 ounces sweetened condensed milk
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
- 4 to 5 drops yellow gel frosting, made for chocolate
Steps
Noodles
- Make the penne noodles: Flatten the fondant into flat round discs, approximately 5 inches wide by 2 inches tall to resemble pasta dough. Divide into four pieces and roll each out into a 12 by 4 inch rectangle, approximately 1/16 inch thick.
- Divide each rectangle into 8 pieces lengthwise and then cut each rectangle in half to form 16 squares.
- Using a dowel, secure the end of one dowel to a point of the square. Roll up to form a penne noodle and release the dowel.
- Repeat this until all squares are used.
Breadcrumbs
- Preheat the oven to 350 degrees, and line a baking sheet with parchment paper.
- Grind graham crackers until pieces resemble coarse sand.
- Add melted butter and salt.
- Remove from food processor and pour onto the baking sheet.
- Place in oven to toast for 10 to 12 minutes, until golden.
- Remove from oven and set aside to cool.
Grated Cheese Topping
- Make the hard cheese for grating: While using disposable gloves, place a few drops of the golden yellow food coloring on the modeling chocolate. Mix until the entire block is thoroughly colored and the desired color is reached. The block should resemble a hard cheddar cheese block.
- Place in the freezer and allow to chill up to 3 hours or overnight.
Cheesecake
- Make the cheesecake: Line a 9-inch springform pan with baking spray and parchment paper.
- In a large bowl, beat cream cheese until smooth.
- Stir in sweetened condensed milk, vanilla and lemon juice.
- Add food coloring until desired cheese color is reached.
- Remove noodles from the freezer and very gently stir into cheesecake mixture.
- Pour into prepared springform pan and allow to set in the fridge for 6 hours or up to overnight.
- Assemble the cake: Remove set cheesecake from the fridge.
- Sprinkle the top of the cake with breadcrumbs.
- Remove the “cheese” block from the freezer and grate over the cake.
- Slice and serve. Cake will keep up to 5 days covered in the fridge.