Salted cheesecake with goat cheese and crushed tomatoes with basil

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Salted cheesecake with goat cheese and crushed tomatoes with basil

Salted cheesecake with goat cheese and crushed tomatoes with basil






Salted cheesecake with goat cheese and crushed tomatoes with basil
Salted cheesecake with goat cheese and crushed tomatoes with basil

Ingredients
Number of people
-
8
+

250 g Philadelphia (or ricotta or st moret)

200 g fresh cheese

1 log goat cheese

6 fresh goat cheese

150 g thick fresh cream

5 eggs

1 salt

1 pinch of thyme

6 tablespoons of olive oil

200 g Tuc aperitif biscuit

50 g melted butter

1 onion

4 tomatoes

1 clove of garlic

2 sugar cubes

10 basil leaves

2 pinches of pepper




Preparation 
TOTAL TIME: 1H40
Preparation: 40 min
Cooking time: 1 h
Step 1
preheat the oven to 150°C (thermostat 5)
Step 2
preparation of the dough:
Step 3
mix the biscuits with the melted butter and 2 spoons of olive oil.
Step 4
Spread and press this dough into the bottom of a 20 cm diameter hinged mould.
Step 5
preparation of the device:
Step 6
in a blender or blender, blend the cheeses, cottage cheese, philadelphia, crème fraîche, 2 spoons of olive oil, salt, pepper, thyme.
Step 7
taste and re-season if necessary
Step 8
pour into the mould and put in the oven for 1 hour
Step 9
Meanwhile, prepare the tomato crushes:
Step 10
Slice the onion and sauté in 3 tablespoons of olive oil and a little salt.
Step 11
Add the sugar and tomatoes, mound and cut into small pieces.
Step 12
Season with salt and pepper and add the chopped basil.
Step 13
simmer 45 min
Step 14
Once cooked, let the cheesecake cool and put it in the fridge for at least two hours.
Step 15
serve with the crushed warm tomatoes.
Author's note
the ideal is to leave the cheesecake in the fridge for 12:00......

I add my grain of salt


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