in

Cheesecake on Bed of Lettuce

5 from 6 votes
Prep Time 1 hr
Total Time 1 hr
Course Dinner
Cuisine European
Servings 5 people
Calories 408 kcal

Ingredients
 

Cheesecake:

    Ground:

    • 200 g Flour
    • 1 tsp Salt
    • 1 Pc. Egg
    • 100 g Butter
    • 10 g Ground mustard seeds
    • 50 g Chopped pumpkin seeds

    Cheese mass:

    • 100 g Grated Gruyère
    • 4 Pc. Eggs
    • 3 tbsp Mustard
    • 1 Pr Turmeric
    • 400 g Cream cheese
    • 200 g Quark
    • 50 g Soft wheat semolina
    • Pepper
    • Salt

    Chutney:

    • 500 g Apple quince
    • 500 g Apples
    • 130 g Sugar
    • 150 ml Apple juice
    • 100 ml Apple Cider Vinegar
    • 3 Pc. Red onions
    • 5 cm Ginger
    • 2 Pc. Chili peppers
    • 0,5 tsp Salt
    • 1 Pc. Cinnamon stick
    • 1 tsp Cardamom
    • 4 tbsp Preserving sugar 2: 1

    Salad:

    • 1 pack Bacon
    • 1 Pc. Onions
    • 300 g Watercress

    Vinaigrette:

    • 60 ml Oil
    • 40 ml Apple cider vinegar naturally cloudy
    • 1 tsp Honey mustard
    • 1 tsp Beet syrup
    • Pepper
    • Salt

    Potato ring:

    • 4 Pc. Potatoes
    • 1 l Sunflower oil

    Instructions
     

    Chessecake base:

    • Put the flour, salt, egg yolk and 1 tablespoon of cold water in a bowl, add the butter in small pieces and knead everything with your hands to form a smooth dough.
    • Wrap in foil and put in the fridge for 30 minutes. Roll out the dough to the size of the springform pan (ø 26 cm), place in the greased tin and prick several times with a fork.
    • Preheat the oven to 200 ° C and bake blind for 10 minutes.

    Cheese mass:

    • Mix all ingredients. Put the cheese mixture on the prepared dough base. Bake the cake for about 45 minutes.

    Chutney:

    • Peel apples and quince and dice finely. Sprinkle with 2/3 of the sugar and let stand so that the juice comes out.
    • In the meantime, sweat the onions and caramelize them with the rest of the sugar. Then deglaze with juice and vinegar and add the spices in a tea bag or sieve.
    • Add quilts and apples to the top and cook until soft, stirring occasionally, on a medium setting for about 15-20 minutes.
    • Season to taste with salt and pepper and, for the desired consistency, also work with preserving sugar, if necessary.
    • Transfer hot into clean, boiled glasses and close tightly. The chutney can be kept for about 4-6 weeks.

    Salad:

    • Fry the bacon until crispy in the pan, let it cool and cut into small cubes. Then sweat the onions in the pan and caramelize them with a little powdered sugar.
    • Mix the vinaigrette and serve the watercress with the vinaigrette, bacon and onions in the plate.

    Potato ring (decoration):

    • Peel the potatoes and cut into slices approx. 1 cm thick. Cut down thin "ribbon noodle-like" potato rings with the peeler.
    • Bake these in hot oil at 175 ° C.

    Nutrition

    Serving: 100gCalories: 408kcalCarbohydrates: 14.8gProtein: 3.8gFat: 37.4g
    Avatar photo

    Written by John Myers

    Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe




    Chocolate Brownie and Pear Variation

    Fluffy Malt Beer Bread