Hearty cheesecake with rocket
Young April does what he can, bringing us 20 degrees, sun, rain and even thunderstorms. That does not stop us from taking advantage of the spring. With crunchy vegetables and fresh ingredients that sweeten the season. That makes you want new and fresh ideas. How about some hearty cheesecake with fresh young arugula?
Hearty Cheesecake? Correctly read. Everyone can be sweet. And New York Cheesecake has long been a classic and is an indispensable part of the café menus. The latest craze is - I think quite rightly - hearty cheesecakes. The ideas are varied, the creations limitless and the result is absolutely remarkable!
The recipe idea comes from the book Cheesecakes * by Sophie Dupuis-Gaulier, originally from France. In addition to various sweet variants, there are above all a few really exciting hearty ideas - vegetarian, but also with meat. I find that incredibly appealing and I'm sure I'll try one recipe or another.
Just like classic sweet cheesecakes, the bottom here is made from a biscuit base - in this case in the form of savory crackers. For example, Ritz crackers, Tuc crackers, etc. The form is completely irrelevant, as they are crumbled anyway. This also distinguishes the cheesecake from the classic quiche - there is no floor in the traditional sense.
The filling, like the sweet cheesecake, is mostly cream cheese. But you can make it easier and easier with quark, for example. Eggs provide the necessary binding for the filling.
In this case, I prepared a rocket pesto and stirred it under the mixture. But it works just as well with a basil pesto or a red pesto.
Most of the steps I actually did this time in Thermomix - crumble crackers and mix with melted butter and stir in the rocket pesto. The actual mixture is later only briefly highlighted.
It is important to use an absolutely dense springform for baking. Since the cheesecake is cooked in a water bath, never allow water to penetrate. A classic Springform is not high enough and too leaky. If you do not have a springform pan with a removable bottom that closes tightly, you should use a normal, high-rim baking pan, place it in the water and then simply take the cheesecake out of the mold with a cake server.
As with the sweet variant, the hearty cheesecake is incredibly powerful. A small Springform is therefore enough for 6-8 portions, which should be best enjoyed with a large green salad. The perfect lunch!
The cheesecake can be wonderfully prepared on weekends and enjoyed during the week as lunch in the office.Add the mixture to the springform pan and, using a glass bottom, press thoroughly into the mold until a flat, firm bottom is created. Place the springform pan in the freezer for about 15 minutes (alternatively refrigerate for 30 minutes)
For the rocket pesto, add all ingredients to the Thermomix and reduce to 6 for about 20 seconds. Alternatively, place all ingredients in a high mixing bowl and mix with the blender to a creamy pesto.
Put the filling on the cracker bottom and smooth well. Lay two layers of aluminum foil on top of each other and place the springform pan on top. Pull the aluminum foil up to a high edge and waterproof the springform mold. Place the springform pan in the baking pan filled with water and push it into the lower third of the preheated oven. Depending on the size of the springform pan, bake the cheesecake for about 1 hour to 1 1/2 hours. He should only brown a little and is more muted than baked. Do not open the oven door in between.
Switch off the oven after the baking time and keep it closed. Let the cheesecake cool for a few more hours in the oven to room temperature. Then remove from the oven, remove the aluminum foil, cover the pan and leave the cheesecake in the refrigerator at least overnight.
Before serving, carefully remove from the mold and serve with some arugula. Serve with a green salad.
For a small springform (15-18 cm diameter)
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