Ingredients (serves 4 to 6)
For the base:
150g snack biscuits (such as TUC, salted crackers, or salted shortbread)
60g melted butter
30g grated Parmesan cheese (optional)
For the cheesecake batter:
350g cream cheese (such as Philadelphia or St. Môret)
150g ricotta
2 eggs
40g grated Parmesan cheese
1 tablespoon chopped chives and/or parsley
1 pinch nutmeg
Pepper, salt
For the mushrooms:
250g mixed mushrooms (chanterelles, porcini, button mushrooms, oyster mushrooms, etc.)
1 shallot
1 clove garlic
1 knob of butter
1 drizzle of olive oil
Fresh herbs (parsley, thyme)
Preparation
- The Base
Crush the saltine crackers with the Parmesan.
Mix with the melted butter.
Line the bottom of a 16–18cm springform pan lined with baking paper, pressing down firmly.
Refrigerate while you prepare the mixture. - The Cheesecake Mix
Preheat your oven to 150°C.
Soften the cream cheese with the ricotta.
Incorporate the eggs one by one, then the Parmesan, chives/parsley, nutmeg, pepper, and salt.
Pour this mixture over the biscuit base.
Bake for 35 to 40 minutes (the cream should be set but still slightly wobbly in the center).
Let cool completely, then refrigerate for at least 4 hours (ideally overnight). - Mushroom Filling
Clean and slice the mushrooms.
Sauté the minced shallot and garlic in butter and olive oil.
Add the mushrooms and sauté until golden brown. Add the fresh herbs at the end and season with salt and pepper. - Finishing & Serving
Carefully unmold the cheesecake onto a platter.
Spread the warm or cold mushrooms on top.
Garnish with a few additional fresh herbs.
Tip: Serve with a green salad and a drizzle of truffle oil for a festive touch.
Enjoy your meal!