Ingredients
- For the Graham cracker pastry50 g wholemeal flour23 g butter25 g buckwheat flour from the our valley1 g ground cinnamon10 g milk1 g baking powder20 g acacia honeyA pinch of fine saltFor the shortbread pastry base170 g Graham cracker pastry (see above)30 g sugar (vergeoise blonde – light beet sugar)35 g melted butterFor the cheesecake100 g protein10 g sweet woodruff syrup40 g fine sugar50 g egg yolk125 g fresh sheep's milk cheese from An Dottesch35 g T55 flour15 g corn starch50 g fresh cream50 g cream cheese35 g fine sugar18 g melted butter½ vanilla bean40 ml liquid creamFor the strawberry cream cheese mousse160 g strawberry purée330 g whipped cream25 g sweet woodruff syrup2 ½ gelatine leaves230 g fresh sheep's milk cheese from An DotteschFresh strawberries for decoration
Instructions
Graham cracker shortbread
1. Mix the dry ingredients, then add the softened butter, milk and honey until you get a homogeneous dough.
2. Let the dough rest in a cool place for at least 1 hour. 3 Spread the short pastry onto baking paper 3 – 4 mm thick, and bake in the oven at 160°C for 10 – 15 minutes. Leave to cool.
Shortcrust pastry base
1. Finely crumble the previously prepared Graham short- crust pastry and mix it with the sugar and melted butter, then fill it into the bottom of a 20 cm baking ring lined with baking paper. Press the mixture down with a spoon or use a glass with a flat bottom.
2. Set aside in a cool place.
Cheesecake
1. Preheat the oven to 180°C.
2. Divide the vanilla pod and scrape out the seeds, then, with a whisk, combine with fresh sheep's milk cheese, fresh cream, cream cheese, melted butter and cream. Add the egg yolk and the sweet woodruff syrup to obtain a homogeneous, creamy and smooth mixture.
3. Whisk the egg white with the sugar. Add the flour and corn starch mixture and carefully fold in the egg white. 4 Pour the mixture onto the shortcrust pastry base and bake at 160 – 180°C for 30 – 40 minutes. Allow to cool and place in the fridge.
Strawberries and cream cheese mousse
1. Soak the gelatine in cold water.
2. Whip the cream.
3. Heat the sweet woodruff syrup and melt the gelatine in it.
4. Mix with the strawberry purée, the fresh sheep's milk cheese, and carefully add the whipped cream. Pour into the circle on the cheesecake.
5. Cool for at least 3 hours, preferably overnight. Dec- orate with fresh strawberries cut into slices or halves. Serve and enjoy!
Recipe : Sébastien Perrot & Yannick Ferraton (Sofitel Le Grand Ducal)
