Cheesecake with Comté on a nut base

Name: Cheesecake with Comté on a nut base
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Ingredients: 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

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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!

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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: Put 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 beetroot slices and a shizobleaf.

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.