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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.
About Author

He is a 2 Michelin star executive Pastry Chef from Greece. Born in Athens with origins from Zakinthos and Chios. Manolis studied pastry and bakery at the State School of Tourism Education in Anavissos.