Dessert
Salty cheesecake with figs
Ingredients
- 160 gr of whole grain friselle
- 80 gr of butter
- 250 gr of gorgonzola
- 250 gr of mascarpone
- 4 gr of softened gelatine
- 2/3 tablespoons of fresh cream
- 15 fresh figs (dry if not in season)
- 20 gr of butter
- 2 tablespoons of sugar
- 1 tablespoon of balsamic vinegar
Features
- BLAST CHILLING
- SHOCK FREEZING
Difficulty
- Easy
Proceeding
Blend the whole friselle. If you don’t have friselle you can replace them with crackers, stale bread, breadcrumbs or anything in the pantry. Melt the butter and add it to the friselle and prepare the base. You can use a large cake tin with zipper or single portion molds. Insert the base in the blast chiller Fresco® with the function of blast chilling for 10 minutes.
Heat the cream and dissolve the previously softened gelatine. In another pot melt the gorgonzola, once dissolved add the cream and mascarpone and beat everything with a whisk. Remove from Fresco® the base and cover with the cream cheese obtained. At the end, insert the cheesecake to cool in the blast chiller Fresco® with the function of blast chilling for 30 minutes.
In 30 minutes the cheesecake will be the perfect texture to be served.
While the cheesecake is being cooled, cut the figs into quarters or pieces and put them to caramelize in a pot with sugar over high heat to prevent them from breaking, when they are browned on one side, turn them over and blend with balsamic vinegar. Once the balsamic vinegar has shrunk, remove from the heat and proceed with the decoration of the cheesecake previously cooled in the blast chiller temperature Fresco®.
Heat the cream and dissolve the previously softened gelatine. In another pot melt the gorgonzola, once dissolved add the cream and mascarpone and beat everything with a whisk. Remove from Fresco® the base and cover with the cream cheese obtained. At the end, insert the cheesecake to cool in the blast chiller Fresco® with the function of blast chilling for 30 minutes.
In 30 minutes the cheesecake will be the perfect texture to be served.
While the cheesecake is being cooled, cut the figs into quarters or pieces and put them to caramelize in a pot with sugar over high heat to prevent them from breaking, when they are browned on one side, turn them over and blend with balsamic vinegar. Once the balsamic vinegar has shrunk, remove from the heat and proceed with the decoration of the cheesecake previously cooled in the blast chiller temperature Fresco®.
Tips
Fresh, easy and fast, the salty cheesecake is a real treat when accompanied by caramelized figs. And with the domestic blast chiller Fresco® will be even faster.
You can cool the base of your cheesecake in just 10 minutes and the filling in just 30 minutes without having to wait for hours.
In addition, with Fresco® you can freeze figs for many months! We all know that figs are only found in September. You can pick them up or buy them in large quantities, slice them, spread them on a baking sheet covered with oven paper and insert them in the blast chiller with the function of shock freezing and then store them in the freezer for many months.
You can cool the base of your cheesecake in just 10 minutes and the filling in just 30 minutes without having to wait for hours.
In addition, with Fresco® you can freeze figs for many months! We all know that figs are only found in September. You can pick them up or buy them in large quantities, slice them, spread them on a baking sheet covered with oven paper and insert them in the blast chiller with the function of shock freezing and then store them in the freezer for many months.