Cheesecakes, we love them. So, when we saw that the bubbly Anne-Sophie of the Fashion Cooking site, candidate for M6's "Le Meilleur Pâtissier" show, had invented an original, salty and colorful one, we imagined sharing it around a table with our best friends. The ideal way to end this work week in style!
Preparation time:20 mins
Cooking time:1 hour
Chilling time
Ingredients
150gr of Tucs sesame crackers
75g unsalted butter
2 tablespoons black sesame seeds
40cl of vegetable soup (classic or sunny vegetables, homemade or brick)
400gr of fresh cheese type St Môret
200gr of fresh goat cheese such as Petit Billy
3 eggs
100gr of cornstarch
Pepper, thyme (2 tablespoons)
90gr of black olive tapenade
1 carrot
1 mini zucchini
10 cherry tomatoes
To melt the butter. Crush the crackers into coarse crumbs in a blender (or by crushing them in a bowl). Add the melted butter and 2 tablespoons of black sesame seeds to the cookie crumbs and mix gently then pour them into the bottom of the mold (the ideal being a dessert square) and press them into the bottom of the mold using from the bottom of a glass for example.
Place the mold in the freezer while you prepare the filling. Preheat the oven to 150°C.
In a salad bowl, mix the cream cheese, the soup and the fresh goat cheese. Add the eggs one at a time. Then add 100g of cornstarch to slightly thicken the preparation made liquid by the soup. Pour this mixture into the mold over the biscuit.
Place in the oven at 150° and cook for 1 hour. At the end of cooking, do not open the oven and leave to cool for 30 minutes in the oven off before refrigerating overnight
The same day, slide the blade of a thin knife around the edges of the mold before unmolding the cheesecake. Spread tapenade on top of cheesecake.
Peel the carrot. Cut the zucchini and carrot into thin slices then steam them for 10 minutes.
Decorate the cheesecake with slices of zucchini, carrots and cherry tomatoes.
Serve with green salad.
Bon appetit!
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Book:Anne-Sophie Rischar, Fashion cooking:my little practical and stylish recipes , 2013.
