Description
Silky Swiss tuc and radish cheesecake combines sharp cheese with peppery radish notes for an unexpected elegant appetizer. Creamy layers and crisp garnishes create complex flavor profiles that surprise and delight guests.
Ingredients
Scale
- 600 g (21.2 oz) cream cheese (such as Philadelphia or St Môret)
- 200 g (7.1 oz) tarama
- 150 g (5.3 oz) Tuc crackers
- 4 gelatin sheets (8 g / 0.3 oz)
- 4 tablespoons (60 ml / 2 fl oz) cream
- 60 g (2.1 oz) soft butter
- 20 g (0.7 oz) butter (for greasing the mold)
- 1 bunch red radishes
- 50 g (1.8 oz) walnut kernels
- 1 bunch chives
- pepper (to taste)
Instructions
- Prepare Pan: Butter the springform pan’s interior and line the base with parchment paper, ensuring complete coverage and smooth edges.
- Create Crust: Pulse Tuc crackers with soft butter in a food processor until uniformly combined, then firmly compress the mixture evenly across the pan’s bottom to form a solid foundation.
- Prepare Gelatin: Soften gelatin sheets in cold water, then gently heat cream and dissolve the squeezed gelatin, allowing the mixture to cool slightly.
- Develop Flavor Base: Toast walnut kernels in an ungreased skillet to release aromatic oils, then cool. Mince chives finely after rinsing and patting dry.
- Blend Filling: Whip cream cheese with the gelatin-infused cream, incorporating toasted walnuts, ground pepper, and chive pieces to create a rich, textured mixture.
- Layer Composition: Spread half the cream cheese mixture over the Tuc crust, then add a distinctive tarama layer, topping with the remaining cream cheese mixture.
- Chill and Set: Refrigerate the cheesecake for at least four hours to solidify and develop flavor complexity.
- Garnish and Serve: Thinly slice radishes and delicately arrange them in an overlapping pattern on the chilled cheesecake. Present with crisp Tuc crackers directly from the refrigerator.
Notes
- Protect Pan Perfectly: Use butter and parchment paper to line springform pan, preventing sticking and ensuring easy removal.
- Cracker Crust Technique: Pulse Tuc crackers with soft butter in food processor for uniform, fine crumbs that create a sturdy base.
- Gelatin Mastery: Soften gelatin sheets in cold water, then dissolve gently in warm cream for smooth, even integration.
- Chill and Set Strategically: Refrigerate cheesecake for minimum 4 hours to develop rich flavors and achieve ideal firm texture.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snacks, Desserts
- Method: Blending
- Cuisine: Fusion
Nutrition
- Serving Size: 9
- Calories: 383
- Sugar: 2 g
- Sodium: 470 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 84 mg