For the Cheddar cream cheesecake: Preheat the oven to 350 degrees F. Beat the cream cheese and Cheddar in a mixing bowl until soft. Beat in the sugar and vanilla until fluffy. Mix together the yolks, egg and milk. Add to the mixer on low speed. Add the creme fraiche. Pour into flexi-molds with 2.5-inch cavities and bake for about 22 minutes. Let cool, then freeze.
For the pate de fruit: Weigh out 1 pound sugar in a small bowl with the glucose in the center. Mix together the remaining 2 tablespoons sugar and the pectin in a separate bowl. Bring the bloody mary mix and blood orange puree to a boil. Gradually stir in the sugar and pectin mix. Stir in the sugar and glucose mix in three stages while maintaining a boil. When the temperature reaches 219 degrees F, turn off the heat. Add the citric acid. Pour into desired molds or frames. Cool to set. Cut into 2-inch rounds
Remove the cheesecakes from the mold. Top half the cheesecakes with pieces of pate de fruit. Top with the remaining cheesecakes and dust with confectioners' sugar. Heat up a metal skewer with a blow torch or over a flame and use it to make grill mark impressions on the sandwiches.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.