Cheesecake with Comté on a nut base

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1 hour (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!

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

What do you need?

Quantity: 4 servings

For the base:
5 dates (pitted)
1 handful of pecans
1 handful of roasted hazelnuts (roasted at 160 degrees for 10 minutes in the oven)
1 tablespoon fleur de sel
1 tablespoon vanilla extract

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

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

For the base:
5 dates (pitted)
1 handful of pecans
1 handful of roasted hazelnuts (roasted at 160 degrees for 10 minutes in the oven)
1 tablespoon fleur de sel
1 tablespoon vanilla extract

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

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

Preparation method

How do you make this?

For the base: Place the dates, pecans, roasted hazelnuts, fleur de sel, and vanilla extract in a blender and mix until smooth.

Evenly distribute the mixture over the bottom of a cake pan and press down firmly.

For the cheesecake: Blend the grated young Comté cheese, cream, egg, and mascarpone in a blender until smooth.

Pour the mixture over the base in the cake pan.

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

Let the cheesecake rest in the refrigerator overnight before serving.

For the toppings: Peel and slice the pears and beetroot into thin slices.

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

Whip the mascarpone and 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 shizobleaf.

Social

Make eat share tag

Did you recreate this recipe and was it tasty? Then definitely share it on social media and tag @sofiedumontchef! I would love that! Enjoy.