Pepper Jack Cheesecake With Breton Cake Crust
The French view cheesecake as a rather ostentatious dessert. What do you mean cheese in a cake?!? And yet, we have to admit that it is ultra delicious! We wanted to share this ultimate recipe with you, but with a little trick that almost goes unnoticed... pepper jack cheese! This is something you won't forget! In the sweet and savory challenge, we can tell you that it caused a sensation. A delicious wine pairing with muscadet from Vignobles Günther-Chereau.
Dairy productsPDO Heavy Crème Fraîche4.25 c •See the article
Dairy productsPDO Poitou-Charente Butter17 oz •See the article
- x 3
- x 1
- x 1
- 28 oz
- 3 sheets
- 1 bunch
- 1 package
Blanch the peas.
Crush the Breton cake, add the peas and melted butter. Shape into a circle and put in the refrigerator.
Add the cream and pepper jack cheese to a saucepan. Simmer slowly so the flavors infuse. Pass through a strainer and let cool.
Put ice water and the gelatin sheets in a bowl. In another bowl, whisk the egg yolks and the sugar. Add the gelatin sheets. Add the mascarpone.
Whip the cooled cream and fold it into the mascarpone mixture.
Spoon it over the Breton cookie crust and place in the refrigerator. Cut the orange into supremes. Unmold the cake and garnish with the orange segments. Zest the kaffir limes.
White Wine - Muscadet Sèvre et Maine sur Lie - Château du Coing de St Fiacre
A creamy dish with citrus notes that will be a perfect match for the grapefruit notes, the power and the richness of this wine from Vignobles Günther-Chereau in Loire Valley.
"The estate’s distinctively sloping terrain offers a stunning view across the entire vineyard and as far as the village of Saint Fiacre. Encircled by the Muscadet region’s two rivers, the Sèvre and the Maine, our wines enjoy a microclimate that gives them great minerality and freshness."
Want to now more about them ? It's right here .