Cheese cake with a few strawberries, just for fun

Every year, at the same time as the first strawberries arrive, my craving for cheese cake comes back. I can’t explain it, but I’ve always associated the two. It must be said that strawberries go perfectly with goat cheese.

No need to go to Poitou to find a brown crab. You can buy it very easily in all the big supermarkets. That’s what I do from time to time. But hey, the dough is always too soft and the taste is never very interesting.
We can also do it. Still need a mold. I have tried many times with a little chicken ass, but the result has never been very convincing, at least on the aesthetic side. When I stumbled across a mold, of course I couldn’t resist. As it was not strawberry season, I waited a few months before using it.
There is nothing complicated to do. The essence of the recipe is actually in the cheese. I take fresh goat cheese, which I buy directly from the producer.

Good after, my cake is not as beautiful as the ones we buy. But its little flaws are also a sign of its good homemade taste.

And of course, I accompany it with strawberries, simply sweetened with a little brown sugar or like here, with mint and lemon.

Cheesecake:

Pastry:


250g of flour
125g butter
50ml water
1 egg yolk
35g icing sugar

I use my Thermomix, but you can also make it with another robot or by hand.
Put the flour and the butter in the robot and knead until you have a sand.
Add water and egg yolk and mix until smooth. Sometimes you need an extra trickle of water.

Place the dough on a floured work surface and roll it out.
Fill the cake mold and cut off the excess dough.
Refrigerate for at least 1 hour.


Trim:


120 g of fresh goat’s cheese (well drained)
2 eggs
75g sugar
30g cornstarch
1 tbsp vanilla extract (here)


Preheat the oven to 210°C, static heat.


Whisk egg yolks and sugar.
Add the goat cheese and continue to whisk.
Add cornstarch and vanilla extract. To mix together.


Whip the egg whites, then gently fold them in.


Spread this mixture over the dough and smooth.


Bake for 20 minutes.
Raise the temperature to 240°C and continue cooking for about 15 minutes. The top should be black.
Leave the cake for another 30 minutes in the turned-off oven.

Strawberries mint and lemon:

250g strawberries
1 tsp brown sugar
a few mint leaves
1/2 lemon

Cut the strawberries.
Add the sugar and the finely chopped mint. To mix together.
Leave to cool.

At the last moment, add the lemon juice.

To finish: the goat cheese I use is perfectly drained, which is sometimes not the case with those you buy in supermarkets. In this case, it will be necessary to put it in a fine strainer and leave it like this for a few hours.


You can also use cow cheese.


Rather than vanilla extract, you can also use pear or plum alcohol, or cognac…


The cooking time at 240°C will have to be adjusted in order to have a nice black color. It is also possible to raise the oven rack slightly. Do not hesitate to let it darken well. Mine is a little pale.


You will be left with shortcrust pastry. Me, I spread it out and fill my mold with it. Then, in the freezer!
All you have to do is take it out and garnish it to enjoy it again.



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