This cheesecake is distorted by its silky texture and smoky taste. The trick is to defrost the eggplants with salt before roasting them: this eliminates the bitterness and gives an ultra-thick flesh that will integrate perfectly with the cream. The secret lies in the Tahini (sesame cream): Incorporated with a fresh cheese base, it brings an incomparable plumpness and a hazelnut flavor that underlines the taste of roasted eggplant.
The ingredients:
(For 4 people – mold of 18-20 cm)
2 -> Grosses aubergines.
150g -> Salted biscuits (TUC type or shortened with parmesan).
60g -> Of melted butter.
300g -> Fresh cheese (Philadelphia or St. Moret type).
150g -> Of ricotta.
2 C. to S. -> From Tahini (sesame puree).
2-> Whole Eggs.
2 C. to S. -> sesame seeds (gold & black).
1 -> minced garlic clove.
Salt and pepper and a dash of olive oil.
The Preparation
Preheat your oven to 200°C. Cut the eggplants in half, grill the meat, sprinkle with olive oil and garlic, then bake for 30-40 minutes. Get the meat with the spoon and chop it roughly.
The base: Mix saltine biscuits and mix with melted butter. Cup this mixture into the bottom of a sulphurized paper shirt hinge mold. Set to cool 15 minutes.
Lower the oven to 160°C.
La Crème: In a salad bowl, whip fresh cheese, ricotta, and Tahini until a smooth mixture is achieved.
Add the eggs one by one, then incorporate the roasted eggplant meat. Generous amount of salt and pepper.
Pour the prep over biscuits. Spray the surface with sesame seeds.
Bake for 45 to 50 minutes. The center must still be slightly shaky.
Let cool to room temperature, then refrigerate for at least 4 hours (ideally overnight) before thawing.
Summary
Time: 20 min prep + 90 min cooking (total)
Calories : ~380 kcal / portion
Type: Sophisticated / Vegetarian Entry