Recipe ideas: savory or sweet, discover different versions of cheesecake

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The cheesecake with all the sauces. (© julie-mechali-annelyse-chardon-cniel)

For a snack or at the end of a meal, the cheesecake attracted many guests.

We give you some recipe ideas to impress them.

No-bake cheesecake with rocamadour and basil

For 4 people: 100 g of seed crackers, 1/2 tsp. Provence herbs, 40g butter, 6 Rocamadours AOP (about 200g), 125ml liquid cream, 150g Skyr yogurt, 2.5g gelatin sheets each (i.e. 5g), 1 vs. spoons of chopped basil, salt, pepper.

Finely mix the crackers with the Provencal herbs, then add the melted butter while stirring until you get a wet shortcrust pastry. Pack the mixture into 4 metal circles of 7-8 cm in diameter lined with baking paper and put them in the refrigerator to harden.

Soak the gelatine leaves in a bowl of cold water. Put the rocamadours in a saucepan with the cream and heat, beating to melt the cheeses. Off the heat, add the gelatin squeezed between your fingers and mix. Pour into a salad bowl, allow to cool then add the yogurt, basil and pepper. Stir then pour the mixture into circles and refrigerate overnight.

Gently unmold the cheesecakes and let them return to room temperature for 20 minutes before serving.

Tip: Serve the cheesecakes with a cherry tomato and basil salad seasoned with salt, pepper, a drizzle of olive oil and balsamic vinegar.

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Livarot and onion cheesecake

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. (© julie-mechali-annelyse-chardon-cniel)

For 6 people : 200 g of aperitif crackers, 100 g of butter, 500 g of spreadable cheese, 150 g of whole liquid cream, 15 g of corn starch, 1 small livarot (270 g), 3 eggs, 250 g of shallots, 3 flat-leaf parsley sprigs, 1 tbsp. honey, 1 tbsp. thyme, 1 tbsp. spoons of olive oil, 1 jar of confit onion, pickled onions, salt, pepper.

Preheat the oven to 180 ° C.

Mix the aperitif crackers, add the melted butter while continuing to mix. Pack this preparation on the bottom and sides of an ideally removable mold of 20 cm in diameter and lined with baking paper. Put in the oven for 10 minutes. Remove from the oven, lower to 150 ° C.

Mix the cream cheese with the cream, cornstarch and eggs until smooth. Add a finely chopped shallot and the chopped parsley sprigs, a little salt, plenty of pepper and the livarot cut into small pieces. Mix and pour into the mold. Level the surface and bake for 25 minutes.

Clean the remaining shallots and cut them in half, put them on a plate with honey, olive oil, thyme, salt and pepper. After 25 minutes of cooking the cheesecake, bake the shallot with the cheesecake and cook for another 35 minutes.

Serve the cheesecake warm or cold, covering the top with roasted scallions, spoons of confit onion, and optional onion pickles.

Tip: to prepare pickled onions, peel and very finely chop a small red onion, put it in a salad bowl. Bring 100 ml of cider vinegar to a boil with 50 ml of water and 50 g of sugar and pour the boiling mixture over the onion rings. Leave to marinate in the refrigerator for a few hours, the pickled onions will keep for several days.

Cheesecake with chocolate and pralines

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. (© julie-mechali-annelyse-chardon-cniel)

For 8-10 people : For the chocolate crust: 250 g of English shortbread, 40 g of cocoa powder, 100 g of butter, 25 g of sugar. For the cream: 600 g of spreadable cheese, 120 g of cream, 110 g of sugar, 15 g of cornstarch, 3 eggs, 250 g of chocolate praline. For the full-bodied chocolate ganache: 100 g of full-bodied chocolate (64%), 100 g of liquid cream.

Mix the pastry with the cocoa and sugar, add the melted butter, mix and pack the mixture into a 20 cm mold with a removable bottom, rising 4 cm from the sides. Bake for 10 minutes in a preheated oven at 180 ° C. Remove from the oven and allow to cool, lower the oven to 140 ° C.

Mix the cream cheese with the cream, sugar and starch, then the eggs one by one. Add the melted praline chocolate, pour over the biscuit base and bake at 140 ° C for 50 minutes. Leave to cool completely in the oven, then refrigerate for at least 4 hours.

Heat the cream in a small saucepan. When it boils, pour it over the chopped full-bodied chocolate placed in a bowl, let it rest for 30 seconds then mix to get a very smooth ganache. Pour over the cheesecake, let it harden slightly, sprinkle with chocolate flakes and serve.

Tip: Take the cream cheese out of the fridge in advance to soften it and mix it without beating to maintain a creamy and thick consistency.

Mango cheesecake

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. (© annece-bretin-amelie-roche-interfel)

For 4 people : Biscuit: 225g Breton biscuits, 50g melted butter. Mango Blend: 1 mango, 1 tbsp. sugar, 2 tbsp. lemon juice, 300 g of Philadelphia, 300 g of mascarpone, 70 g of powdered sugar, the zest of 1 lime, a few mint leaves.

Preheat the oven to 180 ° C (thickness 6). Line a 20 cm springform pan.

Crumble the Breton shovels. Mix with the melted butter. Line the bottom of a springform pan with parchment paper and garnish with the Breton stirrer / butter mixture. Mix well and cook for 10 minutes. Let it cool down.

Prepare the mango puree: peel, pit and cut the mango into pieces. Reserve a slice of mango and cut it into cubes. Blend the remaining mango with the sugar and lemon juice.

With a mixer, blend the Philadelphia, mascarpone, icing sugar, mango puree and lime zest. Beat the mixture well until it is firm.

Pour the mango mixture over the cooled biscuit and level the surface with a spatula. Refrigerate for at least 2 hours. Unmold. Spread the remaining mango puree over the cheesecake and sprinkle with diced mango and mint leaves just before serving.

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