Savory Garlic & Herb Cheesecake with Boursin®

Recipe courtesy of Chef James Musser
Former Corp. Exec. Chef, Al Copeland Investments

Built upon a parmesan cracker crust, this unique cheesecake is made with creamy Boursin® Garlic & Fine Herbs cheese and topped with a tomato-olive salsa and smooth, whipped Boursin® Black Pepper cheese. Served warm, this baked cheesecake will leave guests wondering how they ever lived without it. This recipe makes enough for two cheesecakes.

Portions

- +

Preparation time

–

Cooking time

–

Price category

–

Ingredients

For Boursin® Cheesecake:

18 oz wheat crackers wheat crackers
1.75 Packed cups grated Parmesan cheese grated Parmesan cheese
1 cups cup unsalted butter, melted, plus extra for brushing
1.2 kg Boursin® Professional Original Garlic & Fine Herbs¹
6 eggs egg
3 egg yolks egg yolk
1 cups cup sour cream sour cream
1 cups cup shredded Colby or mild Cheddar cheese shredded Colby or mild Cheddar cheese
0.25 cups cup sliced green onions sliced green onions
1 tsp kosher salt kosher salt
0.25 tsp black pepper black pepper
0.25 tsp white pepper white pepper

¹ 5.2 oz packages

Tomato-Olive Salsa:

2 pints grape tomatoes, quartered grape tomatoes, quartered
1 pint herb-marinated kalamata olives, sliced herb-marinated kalamata olives, sliced
0.25 cups cup shaved red onion shaved red onion
2 tbsp red wine vinegar red wine vinegar
As needed salt and pepper salt and pepper

Whipped Boursin:

600 g Boursin® Cracked Black Pepper¹
1 cups cup heavy cream heavy cream
2 tsp dried herbs, such as herbes de Provence dried herbs, such as herbes de Provence
As needed salt and pepper salt and pepper
As needed micro greens, for garnish micro greens, for garnish

¹ 5.2 oz packages

Preparation

For the Cheesecake:

Preheat a convection oven to 350 degrees. Line the bottom of two 9-inch springform pans with parchment paper. Brush the sides and bottom with melted butter.
Process the wheat crackers into a fine crumb, then combine with 1 cup of the Parmesan cheese and the melted butter until moistened.
Press the crumbs into the bottom of each pan and bake for 5 minutes. Remove and allow to cool. Turn the oven down to 250 degrees.
Place the Garlic & Fine Herbs Cheese in a stand mixer fitted with the paddle attachment. Mix on medium speed for 3 minutes.
Scrape down the sides and blade and add the eggs, yolks, and sour cream. Mix for 3 minutes, until incorporated and no lumps remain. Scrape the sides and blade and mix in any unincorporated cheese.
Add the Colby, remaining ¾ cup Parmesan, the onions, salt, black pepper, and white pepper. Mix for 3 minutes on medium until incorporated.
Divide the filling between the two pans.
Bake at 250 for 1 ½ hours, until set and lightly browned on top. Remove and allow to cool at room temperature for 1 hour before wrapping and refrigerating.
Once cooled, unwrap, and run a knife around the perimeter of the cheesecakes to release from the pans. Cut each pie into 12 even slices.

For the Tomato-Olive Salsa:

In a bowl, combine the tomatoes, olives, onion, vinegar, salt, and pepper until incorporated. Allow the salsa to marinate while the cheesecakes are cooking. Taste and adjust seasoning as needed.

For the Whipped Boursin:

In a food processor, combine the Black Pepper Boursin®, heavy cream, and dried herbs. Process to combine, then adjust seasoning with salt and pepper.

To Plate:

Rewarm the cheesecake slices in a 350-degree oven for 4 to 6 minutes, until heated throughout. Place a dollop (about 1 tablespoon) of whipped Boursin® on top of each. Divide the Tomato-Olive Salsa between each slice. Garnish the top with micro greens.

Boursin®

Boursin® Professional Original Garlic & Fine Herbs

1 kg

Boursin®

Boursin® Cracked Black Pepper

150 g

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Savory Garlic & Herb Cheesecake with Boursin®

Portions
24

Preparation time
minutes

Cooking time
minutes

Cost per person
€

Ingredients

For Boursin® Cheesecake:

18 oz wheat crackers wheat crackers
1.75 Packed cups grated Parmesan cheese grated Parmesan cheese
1 cups cup unsalted butter, melted, plus extra for brushing
1.2 kg Boursin® Professional Original Garlic & Fine Herbs¹
6 eggs egg
3 egg yolks egg yolk
1 cups cup sour cream sour cream
1 cups cup shredded Colby or mild Cheddar cheese shredded Colby or mild Cheddar cheese
0.25 cups cup sliced green onions sliced green onions
1 tsp kosher salt kosher salt
0.25 tsp black pepper black pepper
0.25 tsp white pepper white pepper

¹ 5.2 oz packages

Tomato-Olive Salsa:

2 pints grape tomatoes, quartered grape tomatoes, quartered
1 pint herb-marinated kalamata olives, sliced herb-marinated kalamata olives, sliced
0.25 cups cup shaved red onion shaved red onion
2 tbsp red wine vinegar red wine vinegar
As needed salt and pepper salt and pepper

Whipped Boursin:

600 g Boursin® Cracked Black Pepper¹
1 cups cup heavy cream heavy cream
2 tsp dried herbs, such as herbes de Provence dried herbs, such as herbes de Provence
As needed salt and pepper salt and pepper
As needed micro greens, for garnish micro greens, for garnish

¹ 5.2 oz packages

Preparation

For the Cheesecake:

Preheat a convection oven to 350 degrees. Line the bottom of two 9-inch springform pans with parchment paper. Brush the sides and bottom with melted butter.
Process the wheat crackers into a fine crumb, then combine with 1 cup of the Parmesan cheese and the melted butter until moistened.
Press the crumbs into the bottom of each pan and bake for 5 minutes. Remove and allow to cool. Turn the oven down to 250 degrees.
Place the Garlic & Fine Herbs Cheese in a stand mixer fitted with the paddle attachment. Mix on medium speed for 3 minutes.
Scrape down the sides and blade and add the eggs, yolks, and sour cream. Mix for 3 minutes, until incorporated and no lumps remain. Scrape the sides and blade and mix in any unincorporated cheese.
Add the Colby, remaining ¾ cup Parmesan, the onions, salt, black pepper, and white pepper. Mix for 3 minutes on medium until incorporated.
Divide the filling between the two pans.
Bake at 250 for 1 ½ hours, until set and lightly browned on top. Remove and allow to cool at room temperature for 1 hour before wrapping and refrigerating.
Once cooled, unwrap, and run a knife around the perimeter of the cheesecakes to release from the pans. Cut each pie into 12 even slices.

For the Tomato-Olive Salsa:

In a bowl, combine the tomatoes, olives, onion, vinegar, salt, and pepper until incorporated. Allow the salsa to marinate while the cheesecakes are cooking. Taste and adjust seasoning as needed.

For the Whipped Boursin:

In a food processor, combine the Black Pepper Boursin®, heavy cream, and dried herbs. Process to combine, then adjust seasoning with salt and pepper.

To Plate:

Rewarm the cheesecake slices in a 350-degree oven for 4 to 6 minutes, until heated throughout. Place a dollop (about 1 tablespoon) of whipped Boursin® on top of each. Divide the Tomato-Olive Salsa between each slice. Garnish the top with micro greens.

Nutrional values per 100g:

No information available