Cheesecake with comté on nut floor

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1h (excluding cooling time)

•

Medium

This cheesecake is a perfect combination of savory and sweet. With a topping of pears and beetroot, this dessert is a real eye -catcher!

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Ingredients

What do you need?

Quantity: 4P

For the soil:
5 dates (without seeds)
1 hand of pecans
1 hand of roasted hazelnuts (at 160 degrees in the oven for 10 minutes)
1 tablespoon Fleur de Sel
1 tablespoon of vanilla extract

For the cheesecake:
220 g grated young comté cheese
50 ml whipped cream
1 egg
1 kg mascarpone
Cane sugar (optional)

For the toppings:
2 pears
1 beetroot
1 part sugar (400 ml)
1 part of water (400 ml)
Vanilla extract
Star anise
100 g mascarpone
100 g whipped cream
Vanilla extract
Shell

For the soil:
5 dates (without seeds)
1 hand of pecans
1 hand of roasted hazelnuts (at 160 degrees in the oven for 10 minutes)
1 tablespoon Fleur de Sel
1 tablespoon of vanilla extract

For the cheesecake:
220 g grated young comté cheese
50 ml whipped cream
1 egg
1 kg mascarpone
Cane sugar (optional)

For the toppings:
2 pears
1 beetroot
1 part sugar (400 ml)
1 part of water (400 ml)
Vanilla extract
Star anise
100 g mascarpone
100 g whipped cream
Vanilla extract
Shell

Preparation method

How do you make this?

For the bottom: Put the dates, pecans, roasted hazelnuts, Fleur de Sel and vanilla extract in a blender and mix into an even mixture.

Divide the mixture evenly over the bottom of a cake mold and press well.

For the cheesecake: mix the grated young comté cheese, whipped cream, egg and mascarpone in a blender until smooth.

Pour the mixture over the bottom into the cake mold.

Bake the cheesecake for 40 minutes in a preheated oven at 190 degrees Celsius.

Let the cheesecake rest overnight in the fridge before serving.

For the toppings: peel and cut the pears and beetroot into thin slices.

Make a syrup by combining the sugar and water and bringing it to the boil with vanilla and star anise. Cook for 20 minutes.

Beat the mascarpone and whipped cream with vanilla extract and add sugar to taste.

Arrange the whipped cream on a plate and decorate with the pear and beet slices and a shizo leaf.

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Serve rectangular 35x28cm €48,00

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Tips

For an extra crispy bottom you can sprinkle some extra roasted nuts over the bottom before pouring the cheesecake mixture on it. Add some cane sugar to the cheesecake mixture to taste for a sweeter taste. The toppings can be adjusted as desired, for example with other seasonal fruit or nuts.