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