Goat Cheese And Beetroot Cheesecake

FOR THE BAKED CREAM WITH CHEESE

• 200g cream cheese
• 140g chevre cheese
• 150g sugar
• 85g eggs
• 10g cornstarch
• 3g fleur de sel
• 40g milk 3,5%
• 5g lemon zest

METHOD

1. In the mixer bin beat two different kind of cheese and sugar with the paddle attachment until soft. (about 5 minutes)
   
2. In a bowl mix well with a fouet eggs, cornstarch, fleur de sel, milk and lemon zest.
   
3. Add egg mixture in the cheese mix and mix well until combined.
   
4. Empty cream in a nice heat resistance bowl and bake at 150c about 15’-20’ (depends on the oven). The cream must be a bit jiggly when out. Let cool very well.

FOR THE WALNUT CRUMBLE

• 50g walnuts powder
• 50g white flour 55%
• 50g brown sugar
• 50g butter 82% in room temperature
• 1g fleur de sel

METHOD

1. Add all the ingredients in the mixer bin with the paddle attachment and mix in speed 1 until combined.
   
2. In a baking tray with baking paper cut small chunks of the crumble.
   
3. Bake at 160c about 7’-10’ or until golden brown.

FOR THE SEMI-CARAMELIZED WALNUTS

• 50g walnuts
• 30g sugar
• 10g water

METHOD

1. Add all the ingredients in a pot at medium heat until start boiling.
   
2. Mix all the time until the sugar becomes white and crystalize.
   
3. Take off heat and let cool.

BEETROOT JAM

• 200g beetroots no skin cut in medium pieces
• 100g sugar
• 25g glucose syrup
• 200g water
• 10g sherry vinegar

METHOD

1. Add all the ingredients except vinegar in a pot at medium heat and bring to boil.
   
2. Low heat and cook jam until you have a nice reduced syrup and the beetroots are soft enough.
   
3. When jam is ready add vinegar and boil for 1 minute.
   
4. Take off heat and let cool in room temperature.
   
5. Put in the fridge to be cold.

FOR SERVING

1. Top up baked cheese cream with walnuts crumble, semi-caramelized walnuts and beetroot jam.
   
2. Add also some syrup from the beetroot jam.
   
3. Finish with some small basil leaves.