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Goat Cheesecake With Paprika

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Goat cheese, olives, and pistachios combine between roasted peppers. Great with it: Mango cucumber chopsticks with harissa.

Goat Cheesecake With Paprika

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Goat cheese, olives, and pistachios combine between roasted peppers. Great with it: Mango cucumber chopsticks with harissa.

  • Completed in: 40 minutes plus baking time 30 minutes
  • Difficulty: easy
  • Per serving: Energy: 324 kcal, carbohydrates: 16 g, Protein: 16 g, Fat: 20 g

Ingredients (for 4 servings)

  • 3 Bell peppers (red, yellow, and orange each)
  • 2 Shallots
  • 1½ Tbsp olive oil
  • 50g black olives (stone-free; drained)
  • 60g pistachio kernels (roasted, salted, 50 g peeled)
  • 150g goat cream cheese
  • 150g low-fat curd
  • 2 Eggs (class M)
  • 1 Teaspoon cornstarch
  • salt
  • pepper
  • 1 Organic mini cucumber (100 g)
  • ½ Mango (200 g)
  • 2 Peppermint stalks
  • ½ Bunch of chives
  • 6th Tbsp orange juice (freshly squeezed)
  • 2 Tl Harissa (North African seasoning paste)

 

  1. Clean, quarter, and core the peppers and place on a baking sheet with the skin side up.
  2. Roast on the top shelf under the preheated oven grill for 10-12 minutes until the skin starts to blister. 
  3. Remove the peppers, cover with a damp cloth, allow to steam, and peel.
  4. Quarter and finely dice the shallots. 
  5. Heat 1 tablespoon of oil in a pan and fry the shallots over medium heat until soft. Let cool down. 
  6. Roughly chop the olives and pistachios.
  7. Drain the goat cheese and quark in a colander. 
  8. Mix the cheese, quark, eggs, and starch in a bowl until smooth. 
  9. Fold in the shallots, olives, and pistachios and season with salt and pepper.
  10. Grease the springform pan (18 cm Ø) and place half of the peppers on the bottom.
  11. Spread the cheese mixture on top. 
  12. Cut the remaining peppers into 1 cm thick strips and place on the mass. 
  13. Bake in the preheated oven on the 2nd rack from the bottom at 180 degrees (gas 2-3, convection 160 degrees) for 30 minutes. 
  14. Let the cheesecake cool lukewarm in the mold on a wire rack.
  15. Wash the cucumber, peel strips and cut in half lengthways, remove the seeds with a teaspoon. Halve in half lengthways and cut into 5mm thick pieces. 
  16. Peel the mango, cut the flesh into slices from the stone. Cut slices into 3cm long sticks and add to the cucumber. 
  17. Pluck the mint leaves from the stems and cut roughly. 
  18. Cut the chives into small rolls. 
  19. Mix the cucumber, mango, mint, chives, and orange juice and season with salt, pepper and harissa. 
  20. Cut the cheesecake into pieces and serve with the cucumber and mango chopper.

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