Gruyère AOP Cheesecake with Passion Fruit Chutney

80' 60'

Ingredients for

4

Note

Attention changement nombre de personnes

Cheeescake

  • 1
    pre-cooked pastry tart base
  • 250 g
    ricotta
  • 100 g
    Gruyère AOP grated
  • 2
    eggs
  • +
    Parsley, chives

Chutney

  • 3
    fully ripe passion fruit
  • 150 g
    brown sugar
  • 1
    zest of lemon
  • 1
    sweet pepper
  • 2
    red onions

Preparation

Cheeescake

  1. In a bowl, mix all the ingredients together and season. 
  2. Let the mixture rest for 2 hours.
  3. Preheat the oven to 400°f (200°c).
  4. Spread the filling over the tart base.
  5. Cook for 15 minutes at 400°f (200°c).
  6. Let the cheesecake cool completely before slicing.

Chutney

  1. Cut the passion fruit into small cubes.
  2. Chop the onion.  
  3. Finely chop the lemon zest and sweet pepper.
  4. Soften the onions in a pan with a little oil.
  5. Add the pepper, passion fruit and sugar.
  6. Cook on a low heat for 45 minutes before adding the lemon zest.
  7. Leave to cool.
  8. Serve the cheesecake with a salad and quenelles of the passion fruit chutney.

Delicious to know

Consider garnishing the cheesecake with sundried tomatoes.

You might also like...