As dedicated cheesecake lovers, we were delighted by Anne-Sophie's inventive savory twist from Fashion Cooking—a contestant on M6's "Le Meilleur Pâtissier." This colorful delight is perfect for sharing with close friends to cap off the workweek in style.
Vegetable Garden Cheesecake
Prep time: 20 mins
Cook time: 1 hour
Chill time: Overnight
Serves 7-8
Ingredients
- 150g Tuc sesame crackers
- 75g unsalted butter
- 2 tbsp black sesame seeds
- 40cl vegetable soup (classic or sunny vegetables, homemade or from a carton)
- 400g fresh cheese like St Môret
- 200g fresh goat cheese like Petit Billy
- 3 eggs
- 100g cornstarch
- Pepper, thyme (2 tbsp)
- 90g black olive tapenade
- 1 carrot
- 1 mini zucchini
- 10 cherry tomatoes
Instructions
- Melt the butter. Crush the crackers into coarse crumbs using a blender or by hand in a bowl. Mix in the melted butter and black sesame seeds. Press firmly into the base of a square dessert mold (use the bottom of a glass for even pressure).
- Freeze the mold while preparing the filling. Preheat oven to 150°C.
- In a bowl, blend the fresh cheese, vegetable soup, and goat cheese. Add eggs one by one. Stir in cornstarch to thicken. Pour over the biscuit base.
- Bake at 150°C for 1 hour. Turn off oven, cool for 30 minutes inside, then chill overnight.
- Run a thin knife around edges to unmold. Spread tapenade on top.
- Peel and thinly slice carrot and zucchini; steam for 10 minutes. Garnish with slices, cherry tomatoes, and serve with green salad.
Bon appétit!
More from Fashion Cooking:
Website: www.fashioncooking.fr
Facebook: www.facebook.com/FashionCooking
Twitter: twitter.com/FashionCooking
Book: Anne-Sophie Rischar, Fashion Cooking: My Little Practical and Stylish Recipes, 2013.
