Herb Cheesecake with Parmesan and Rosemary Crust

Ease of Preparation: Easy

Time of Preparation: 3 hours

Yield: 6 servings

Ingredients:

For the base:

• 4 ounces grated Parmesan (1 cup)
• 1 cup dried breadcrumbs (140 grams)
• 1 tablespoon fresh rosemary, minced (15 millilitres)
• 1/3 cup unsalted butter (75 grams)

For the filling:

• 10 cloves unpeeled garlic
• 1/3-cup olive oil (70 millilitres)
• 1 ½ pounds cream cheese (750 grams)
• 1-cup crème fraiche (8 fluid ounces)
• 3 large eggs
• 3 tablespoons flour (45 grams)
• Salt and pepper
• 1 tablespoon fresh chervil, chopped
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh parsley, chopped
• ½ cup red pepper, finely diced
• 2 egg whites at room temperature

Method:

Preheat the oven to 350 degrees Fahrenheit

For the crust, melt the butter and then mix all the ingredients together and press them into the bottom of a 9-inch false-bottomed pie tin. Put into the fridge to chill.

Roast the garlic cloves in a small pan in the oven with the olive oil for 15 to 20 minutes or until they are soft. Set them aside to cool. Reduce the oven temperature to 325 degrees. Once cool, squeeze the garlic out of its skins into the bowl of a food processor. Add the cream cheese, crème fraiche, 3 eggs, flour and salt to the bowl. Whiz until thoroughly mixed and then add the herbs. Whiz again.

In a separate, clean bowl, beat the eggs until stiff peaks form and stir a spoonful of the egg whites into the cream cheese mixture. Slowly incorporate the remainder of the egg whites.

Pour the cream cheese mix into the chilled piecrust and move it to the oven to bake for 45 minutes. Do not remove the cheesecake from the oven, but turn the oven off and allow it to sit there for a further hour. Then remove the cheesecake from the oven and set aside on a wire rack to cool.

Serve with mixed leaves for a light lunch.