No bake goats cheese and roasted peppers cheesecake
Ingredients
- For the Parmesan shortbreads (makes 25-30 5cm/2in. shortbreads)
- 100 grams / 3½ oz / ⅔ cup flour
- 75 grams / 1 cup grated Parmesan
- 100 grams / 3½ oz / ½ cup (minus 1 tbsp) cold unsalted butter
- 1 teaspoon mustard powder
- a pinches Cayenne pepper or smoked paprika
- 1 egg, beaten
- For the cheesecake
- 400 grams / 14 oz fresh goat’s cheese
- 2-3 tablespoons fresh basil leaves, chopped
- 2 red pepper bells
- 2 yellow pepper bells
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 4 tablespoons sun-dried tomato tapenade or pesto rosso (optional)
Instructions
No bake goat’s cheese and roasted peppers cheesecake serves 4 original recipe by Food52.
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