Desserts
Saint André mini cheesecakes
24 mini-cheesecakes
Difficulty
Hard
Preparation time
145 min
Cooking time
15 min
Description

It looks like cheesecake – and it is – but not the kind you’re used to. This one features a playful contrast of sweet and salty, with a tomato coulis that highlights Saint André’s famously rich and savory character. Saucers on overturned teacups make the perfect mini-cake stand.

Ingredients
  • 225g of Saint André cheese
  • 125ml of breadcrumbs
  • ½ c (125ml) 35% cream
  • 2 c of Italian tomatoes
  • 80 ml (1/3 c) sugar
  • 30 ml (2 tbsp) butter
  • Salt, pepper
  • Basil leaves
Preparation

Makes 24 mini cheesecakes

  1. Bring 225 g (1/2 lb) of Saint André to room temperature. Remove the rind.
  2. Mix 125 ml (1/2 cup) breadcrumbs with 30 ml (2 tbsp) melted butter, and season with salt and pepper. Press this mixture into the bottom of mini-muffin tins lined with parchment, or into silicone moulds.
  3. In a food processor, or with a hand mixer, lightly whip the cheese. Gradually incorporate ½ cup of heavy cream (35%). Do not overmix, the mixture should have the texture of cheesecake. Place the mixture into a piping bag or a resealable platic bag with one corner cut off.
  4. Pipe the mixture out onto the breadcrumb base. Chill for 2 hours in the fridge.
  5. Garnish with tomato jam* and a basil leaf.

Tomato Jam

  1. In a large saucepan, combine 500 ml (2 c) of seeded and chopped Italian tomates, with 80 ml (1/3 c) sugar, and 2 ml (1/2 tsp) each of salt and pepper.
    1. Bring to a soft boil and reduce the liquid, about 10 min. Allow to cool.
      1. Blend until smooth.