Sweet and savoury cheesecake

By MasterChef Canada
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SERVES
4
TOTAL TIME

Ingredients

Cheesecake base crust:

  • 1/3 cup (50 grams) cookie or cracker crumb
  • 2 tablespoons (30 grams) melted butter
  • Salt to taste

Savoury cheesecake filling:

  • 1 250 gram-block cream cheese, softened to room temperature
  • 1/4 cup (60 milliliters) 35% heavy cream
  • 2 eggs
  • Pinch of salt
  • *Additional spices and flavourings as desired

Sweet cheesecake filling:

  • 1.5 blocks (375 grams) cream cheese, softened to room temperature
  • 1/4 cup (60 grams) sugar
  • 2 eggs
  • 1/3 cup (75 milliliters) fruit purée
  • Pinch of salt

Directions

Cheesecake base crust:

  1. Stir together crumbs, butter and salt.
  2. Press mixture tightly into bottom of 12 centimeter spring form pan.
  3. Top mixture with sweet or savory cheesecake batter (see below).

 

Savoury cheesecake filling:

  1. Preheat oven to 300°F (148°C) 
  2. Pulse cream cheese in a food processor bowl, adding heavy cream a little at a time. Blend until smooth
  3. Add eggs one at a time, blending between each egg, and scraping down sides of food processor bowl.
  4. .Add salt and any additional herbs, spices or flavourings (as desired) and blend until incorporated.
  5. Pour over prepared cheesecake base crust. Wrap sides of springform pan tightly with two layers of tin foil. Place pan in water bath, then place into preheated oven at 300°F (148°C) until slight jiggle remains in center. 
  6. .Remove pan from water bath and let cool completely.

Sweet cheesecake filling:

  1. In a food processor, blend cream cheese until smooth.
  2. .Add eggs one at a time, blending between each egg and scraping down sides of food processor bowl.
  3. Add fruit purée and salt and blend until incorporated.
  4. Pour mixture over prepared cheesecake base crust. Wrap sides of springform pan tightly with two layers of foil. Place pan in water bath, then place into preheated oven at 300°F (148°C) until slight jiggle remains in center.  
  5. Remove pan from water bath and let cool completely.

 

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This recipe appears in MasterChef Canada (© 2019)

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