Strawberry & Sweet Woodruff Cheese Cake
Ingredients
For the Graham cracker pastry
- 50 g wholemeal flour
- 23 g butter
- 25 g buckwheat flour from the our valley
- 1 g ground cinnamon
- 10 g milk
- 1 g baking powder
- 20 g acacia honey
- A pinch of fine salt
For the shortbread pastry base
- 170 g Graham cracker pastry (see above)
- 30 g sugar (vergeoise blonde – light beet sugar)
- 35 g melted butter
For the cheesecake
- 100 g protein
- 10 g sweet woodruff syrup
- 40 g fine sugar
- 50 g egg yolk
- 125 g fresh sheep’s milk cheese from An Dottesch
- 35 g T55 flour
- 15 g corn starch
- 50 g fresh cream
- 50 g cream cheese
- 35 g fine sugar
- 18 g melted butter
- 1⁄2 vanilla bean
- 40 ml liquid cream
For the strawberry cream cheese mousse
- 160 g strawberry purée
- 330 g whipped cream
- 25 g sweet woodruff syrup
- 2 1⁄2 gelatine leaves
- 230 g fresh sheep’s milk cheese from An Dottesch
- Fresh 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)