"Simplicity is the ultimate sophistication" LdV

Monday, 22 June 2015

FIGS AND GOAT CHEESE NO BAKE CHEESECAKE

FIGS AND GOAT CHEESE NO BAKE CHEESECAKE

Cheesecake is not a dish you will find in the French repertoire. Of course it becomes common now in particular in a salted way : with Roquefort, goat cheese, vegetables, etc...  First, we do not have "digestive" biscuits so we use "Tuc" biscuits which are obviously salted... For the sweet version, we use "sables breton" or "petits-beurre".Then Philadelphia cheese which is frequently used for cheesecake appeared in France a few years ago only... Bref, I tested this salted version for a buffet in France and everyone liked it : for some it was a first time and they all have been won over by its very light texture... I am sure you will be as well. I took Tuc and Chavroux products because I use them both side of the channel but you can obviously use anything else...

Wine pairing : Sancerre (Rosé) from the Loire Valley.

FIGS AND GOAT CHEESE NO BAKE CHEESECAKE
Gluten-free version
Use "Free from" plain digestive biscuits instead. 
Follow the original recipe then.



FIGS AND GOAT CHEESE NO BAKE CHEESECAKE
A quick glance in your kitchen...

In your fridge
Butter
Goat cheese (Chavroux for me)
Crème fraîche

In your cupboard
Tuc biscuits
Dry figs
Agar-agar

FIGS AND GOAT CHEESE NO BAKE CHEESECAKE 
Serves 6

150g of Tuc biscuits
50g of melted butter
150g of Chavroux goat cheese
20cl of Crème fraîche
3 dry figs finely chopped
3g of agar-agar

Crush the Tuc and mix with the melted butter.
Press into a round pie tin lined with baking paper and set aside in the fridge.
In a saucepan, gently reheat the crème with the goat cheese and the agar for a few minutes stirring well.
Stop the heat.
Add the figs. Mix thoroughly.
Pour this mixture on to the cold biscuit base.
Level the surface.
Refrigerate over night to set or for a minimum of 5 hours.



No comments:

Post a Comment