Description
This Savory Tuc and Radish Cheesecake is a unique twist on a classic dessert, transforming it into a delightful savory treat. The creamy base of cream cheese mixed with gelatin and cream provides a smooth texture that perfectly complements the crunchy Tuc crust. Topped with thinly sliced, crisp radishes, this dish offers a beautiful contrast in textures and flavors, making it an excellent choice for those who love a gourmet touch in their appetizers.
Ingredients
150 g of Tuc crackers
200 g of tarama
600 g of cream cheese (such as Philadelphia or St Môret)
1 bunch of red radishes
50 g of walnut kernels
4 tablespoons of cream
4 gelatin sheets (8 g)
1 bunch of chives
60 g of soft butter + 20 g for greasing the mold
Pepper
Instructions
Line the bottom of a springform pan with parchment paper and grease the sides. Blend the Tuc crackers intermittently in a food processor with the soft butter to form a crust, then press it into the bottom of the pan.
Soften the gelatin in cold water. Warm the cream and dissolve the wrung-out gelatin in it. Let it cool slightly. Lightly toast the walnut kernels in a dry pan, then let them cool. Rinse, dry, and chop the chives.
In a bowl, vigorously mix the cream cheese with the gelatin cream and walnuts. Season with pepper and add chives. Pour half into the pan over the Tuc crust and smooth with a spatula. Layer on the tarama, then the rest of the cheese mixture. Refrigerate for at least 4 hours.
Clean the radishes and slice them thinly. Unmold the cheesecake onto a plate and cover with overlapping radish slices. Serve chilled, accompanied by Tuc crackers.
- Prep Time: 20 minutes
Nutrition
- Calories: 380 kcal