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🍰 Morel Mushroom Cheesecake with Sesame

663 kcal · 30 min · 4 servings

Ingredients

• 100 g Polenta
• Salt
• 1 tbsp Butter
• 200 g Polenta
• 500 g Chanterelles
• 2 Garlic cloves
• 2 tbsp Olive oil
• 2 sheets Gelatin
• 40 ml Cognac
• 300 g Cream cheese
• 100 ml Whipping cream
• Salt
• Pepper (from the mill)
• 2 tbsp Chive rings
• 1 tbsp black sesame seeds
• 2 tbsp white sesame seeds

Instructions

1. 1. Line a cake pan with cling film.
2. 2. Bring 250 milliliters of water to a boil with a little salt and the butter.
3. 3. Stir in the polenta and let it puff up while stirring constantly.
4. 4. Transfer the polenta into a bowl.
5. 5. Stir the beaten egg into the polenta.
6. 6. Place the mixture into the prepared pan.
7. 7. Smooth the surface.
8. 8. Let the polenta base cool down completely.
9. 9. Clean the morel mushrooms and cut them into smaller pieces if necessary.
10. 10. Peel the garlic and chop it finely.
11. 11. Sauté the garlic and the morel mushrooms in hot oil.
12. 12. Continue cooking until no liquid remains in the pan.
13. 13. Let the mushroom mixture cool down completely.
14. 14. Soak the gelatin in cold water.
15. 15. Squeeze the gelatin well.
16. 16. Warm the gelatin with the cognac until it has melted.
17. 17. Stir the cream cheese mixture until smooth.
18. 18. Take two tablespoons of the cream cheese mixture and stir it into the melted gelatin.
19. 19. Stir the gelatin mixture back into the remaining cream cheese.
20. 20. Whip the cream until stiff.
21. 21. Fold in the cooled morel mushrooms (without residual liquid) into the cream.
22. 22. Chop the chives and fold them into the cream.
23. 23. Season the cream with salt and pepper.
24. 24. Spread the cheese cream over the cooled polenta base.
25. 25. Smooth the surface of the cream.

Nutrition per serving

• kcal: 663
• Protein: 17 g · Fett/Fat: 56 g · Carbs: 19 g