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Savory Garlic & Herb Cheesecake with Boursin
Recipe courtesy of Chef James Musser
Former Corp. Exec. Chef, Al Copeland Investments
Built upon a parmesan cracker crust, this unique cheesecake is made with creamy Boursin® Garlic & Fine Herbs cheese and topped with a tomato-olive salsa and smooth, whipped Boursin Black Pepper cheese. Served warm, this baked cheesecake will leave guests wondering how they ever lived without it. This recipe makes enough for two cheesecakes.
Preparation
Equipment:
9" Springform Pans, Stand Mixer, Convection Oven
For the Cheesecake:
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Preheat a convection oven to 350 degrees. Line the bottom of two 9-inch springform pans with parchment paper. Brush the sides and bottom with melted butter.
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Process the wheat crackers into a fine crumb, then combine with 1 cup of the Parmesan cheese and the melted butter until moistened.
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Press the crumbs into the bottom of each pan and bake for 5 minutes. Remove and allow to cool. Turn the oven down to 250 degrees.
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Place the Garlic & Fine Herbs Cheese in a stand mixer fitted with the paddle attachment. Mix on medium speed for 3 minutes.
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Scrape down the sides and blade and add the eggs, yolks, and sour cream. Mix for 3 minutes, until incorporated and no lumps remain. Scrape the sides and blade and mix in any unincorporated cheese.
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Add the Colby, remaining ¾ cup Parmesan, the onions, salt, black pepper, and white pepper. Mix for 3 minutes on medium until incorporated.
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Divide the filling between the two pans.
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Bake at 250 for 1 ½ hours, until set and lightly browned on top. Remove and allow to cool at room temperature for 1 hour before wrapping and refrigerating.
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Once cooled, unwrap, and run a knife around the perimeter of the cheesecakes to release from the pans. Cut each pie into 12 even slices.
For the Tomato-Olive Salsa:
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In a bowl, combine the tomatoes, olives, onion, vinegar, salt, and pepper until incorporated. Allow the salsa to marinate while the cheesecakes are cooking. Taste and adjust seasoning as needed.
For the Whipped Boursin:
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In a food processor, combine the Black Pepper Boursin®, heavy cream, and dried herbs. Process to combine, then adjust seasoning with salt and pepper.
To Plate:
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Rewarm the cheesecake slices in a 350-degree oven for 4 to 6 minutes, until heated throughout. Place a dollop (about 1 tablespoon) of whipped Boursin® on top of each. Divide the Tomato-Olive Salsa between each slice. Garnish the top with micro greens.
Ingredients
-
portions
24
-
serving size
1 Piece
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day part
Lunch, Dinner
For Boursin® Cheesecake:
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18
oz wheat crackers
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1 3/4
Packed cups grated parmesan cheese
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1
cup unsalted butter, melted, plus extra for brushing
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8
5.2 oz packages Boursin Garlic & Fine Herbs
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6
Eggs
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3
Egg yolks
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1
cup sour cream
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1
cup shredded Colby or mild Cheddar cheese
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1/4
cup sliced green onions
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1
tsp kosher salt
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1/4
tsp black pepper
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1/4
tsp white pepper
Tomato-Olive Salsa:
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2
pints grape tomatoes, quartered
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1
pint herb-marinated kalamata olives, sliced
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1/4
cup shaved red onion
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2
tbsp red wine vinegar
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As needed salt and pepper
Whipped Boursin:
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4
5.2 oz packages Boursin Cracked Black Pepper
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1
cup heavy cream
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2
tsp dried herbs, such as herbes de Provence
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As needed salt and pepper
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As needed micro greens, for garnish
About Chef James Musser
James Musser moves his star ingredients in each of his recipes out of familiar territory, introducing the unexpected to classic or familiar dishes. “I wanted to turn both of the ingredients into something else,” says this veteran chef, most recently with heritage brand Copeland’s of New Orleans. Musser’s Boursin® Garlic & Herb Cheesecake showcases the cheese’s silky texture, and gives guests an airier version of a savory cheesecake.
