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    Wednesday, December 16, 2009

    Festive Savoury Cheesecake

    Well The Savoury Cheesecake has got the thumbs up.
    Giada de Laurentiis made a savoury Cheesecake on her programme. I thought it looked great.
    I followed her recipe but the first time I made it, we thought it looked great but was a little bland.
    It’s that bloody Ricotta I think, what can be more bland that that.
    Fresh Mozzarella comes a close second, for my taste buds.
    Too milky for me...BUT both cheeses carry flavours well.

    So I have changed the recipe to suit and it has been given 10/10
    Great for your Boxing Day Lunch.
    Still looks festive. Cut into little squares it would make a great hors d’oeuvres.
    Or serve after the meal as part of the cheese course.

    For the Crust
    150 gms French bread
    Olive oil
    Sea salt and freshly ground black pepper

    75 gms unsalted butter
    20 gms finely grated parmesan
    Sea salt and freshly ground black freshly ground black pepper

    Extra butter for greasing the pan

    For the Filling
    60 gms ricotta cheese
    70 gms cream cheese
    150 gms White Castello Cheese
    20 gms Parmesan finely grated
    1 tablespoon sugar
    1 egg
    1 roasted red bell pepper cut into thin strips
    10 basil leaves finely shredded

    For the Topping
    1/4 cup Red currant Jelly
    1 tablespoon Thai Sweet Chili Sauce
    1 to 2 teaspoons hot water

    Special equipment: 1x 20cm springform (cheesecake) pan


    Preheat the oven to 165C Fan Bake

    Wrap the outside of the cheesecake pan with 2 layers of heavy-duty foil.

    It is going to be baked in a Bain Marie and you want to keep the water from leaking in.
    Grease with the extra butter

    Cut the bread into slices
    Brush with olive oil
    Season with Sea salt and freshly ground black pepper
    Throw some thyme leaves over the top
    Bake 180C for 10 minutes

    Cool and turn into breadcrumbs in your food processor
    Make extra and freeze for next time

    Melt the butter
    Add to crumbs
    Add Parmesan
    Into tin and push down well to make the crust.

    Leave in fridge for 30 minutes to set
    The Filling
    Place the ricotta, cream cheese, Parmesan and Castello in a food processor.
    Pulse to mix.
    Add the sugar, egg, and salt and pulse a few times until well mixed.
    Stir in the red pepper strips and Basil

    Pour the cheese mixture on top of the crumbs.
    Place the cheesecake pan in a roasting pan.
    Pour enough hot water in the roasting pan to come halfway up the sides of the cheesecake pan.
    Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken, about 45 minutes (the cake will become firm when it is cold.)

    Transfer the cake to a wire rack to cool for 1 hour.
    Refrigerate until the cheesecake is cold, at least 3 hours and up to 2 days.
    Preferably make it at least a day ahead
    Time for those flavours to meld well.

    To serve, combine the jam, chili sauce and the water in a small bowl and stir until the jam is liquefied.

    Remove the cheesecake from the springform pan.
    Place on a serving plate. Drizzle the jam mixture over the top of the cheesecake.
    There ya Go!


    tiny home plans said...

    Cheese is my weakness! I am now excited to try this one and eat it all by myself. Thanks for sharing.

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    Presiden Prabowo said...

    looks delicious!