Cheesecake with grilled peppers
With two options, baked and raw cheesecake
Ingredients for the baked cheesecake (mold 20-22 cm):
110 g salted crackers
60 g of butter
25 g walnut
½ egg white
400 g fromage blanc or strained yogurt
100 g feta cheese
70 g grated emmental cheese
2 tablespoons chopped parsley and dill
2-3 peppers (I had yellow peppers)
Salt and pepper
Roasted pepper and hard boiled quail eggs to decorate
Grind the walnuts (freshly roasted) and crackers in a blender or mortar. Add the soft butter and egg white. Blitz again until you get evenly buttered crumbs. Then put them into a round loose-bottom cake pan (20-22 cm) and press down well to make the pastry case. Refrigerate.
Meanwhile, whisk the eggs, fromage blanc, crumbled feta and grated cheese. Season with salt, pepper, dill and parsley. Cut the grilled peppers (seeded and skinned) finely and stir into the mixture.
After that, pour it over the pastry case, smooth the surface and bake the cheesecake at 160-170°C until slightly golden. The time can range from 30 to 50 minutes depending on the oven.
Cool and decorate with pieces of grilled peppers, boiled eggs, black pepper or some fresh greenery.
Ingredients for a raw cheesecake (for 2 round 10-cm molds)
55 g salted crackers
30 g butter
15 g walnuts
200 g fromage blanc or strained yogurt
200 g of cheese spread
80 ml milk cream
1 tablespoon of parsley and dill
½ to 1 roasted pepper (mine was yellow)
Salt and pepper
6 g of gelatin
Roasted peppers and hard boiled quail eggs to decorate
Grind the walnuts (freshly roasted) and crackers in a blender or mortar. Add the soft butter and blitz again until you get evenly buttered crumbs. Then divide the mixture into 2 round stainless steel molds (or loose-bottom mini-cake molds) 10 cm. Press down well. Then refrigerate.
Meanwhile, prepare the cheese part. Melt the gelatine in a little cream in a bain-marie.
In a bowl, beat the fromage blanc and cheese spread. Add spices and chopped grilled pepper. Finally, stir in the cream with gelatin. Spread the mixture in the molds and smooth. Refrigerate overnight (or at least for 4-6 hours).
Before the presentation, unmold and decorate the cheesecakes with slices of grilled peppers and some quail eggs.