Savoury Cheesecake | Saputo Foodservice

Name: Savoury Cheesecake | Saputo Foodservice
Ingredients: 100 ml Butter; 200 g Graham Cracker Crumbs; 450 g Cream Cheese; 300 g Brie (rind off); 3 Eggs each; 200 ml Sugar; 175 g Whipping Cream; 5 ml Vanilla; 150 g Figs, stemmed & chopped; 50 ml Port Wine; 50 g Kalamata Olives, minced; 25 ml EV Olive Oil; 10 ml Balsamic Vinegar; 10 g Capers, chopped; 1 pinch Salt & Pepper; 100 g Walnut Halves, toasted; Melt the butter and stir in the graham cracker crumbs. Press into 10” springform pan, then bake for 5 minutes at 180C until just set.; Whip together the remaining ingredients for the cheesecake and pour into the 10” pan with the cooled crust, tap firmly to remove air pockets.; Wrap pan thoroughly in foil and bake in a (hot) water bath in 175C oven for 45 min or just becoming jiggly.; Meanwhile, combine chopped figs and wine in a saucepan and simmer over medium heat until liquid evaporates.; Transfer to a bowl and mix in remaining ingredients and mix well.; Season with salt and pepper as needed; Serve cheesecake with Fig & Port Wine sauce over top along with more fresh chopped figs and walnuts.

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- - Prep - - Total - - Serving Ingredients - 100 ml Butter - 200 g Graham Cracker Crumbs - 450 g Cream Cheese - 300 g Brie (rind off) - 3 Eggs each - 200 ml

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Ingredients

100 ml Butter
200 g Graham Cracker Crumbs
450 g Cream Cheese
300 g Brie (rind off)
3 Eggs each
200 ml Sugar
175 g Whipping Cream
5 ml Vanilla
150 g Figs, stemmed & chopped
50 ml Port Wine
50 g Kalamata Olives, minced
25 ml EV Olive Oil
10 ml Balsamic Vinegar
10 g Capers, chopped
1 pinch Salt & Pepper
100 g Walnut Halves, toasted
Melt the butter and stir in the graham cracker crumbs. Press into 10” springform pan, then bake for 5 minutes at 180C until just set.
Whip together the remaining ingredients for the cheesecake and pour into the 10” pan with the cooled crust, tap firmly to remove air pockets.
Wrap pan thoroughly in foil and bake in a (hot) water bath in 175C oven for 45 min or just becoming jiggly.
Meanwhile, combine chopped figs and wine in a saucepan and simmer over medium heat until liquid evaporates.
Transfer to a bowl and mix in remaining ingredients and mix well.
Season with salt and pepper as needed
Serve cheesecake with Fig & Port Wine sauce over top along with more fresh chopped figs and walnuts.