Foie Gras and Espelette Pepper Cheesecake combines the creamy texture of cheesecake with the rich, spicy flavor of foie gras and Espelette pepper, typical of the Basque region.
- 200g block of foie gras
- 250g cottage cheese
- 60g liquid cream
- 2 eggs
- Espelette pepper
- 100g speculoos
- 60g butter
- 2 sheets gelatin
- 250g fig jam
Bring the cream to the boil with the foie gras and blend. Crush the speculoos. Mix with softened butter. Form a thin layer in the bottom of your cookie cutters.
Mix the fromage blanc, foie gras cream, eggs & Espelette pepper. Pour the mixture over the speculoos base. Bake for 45min at 140°C, then refrigerate.
Once cooled , heat the fig jam in a saucepan. Add the softened gelatine leaves and whisk together. Coat the cheese cake with the jam and leave to cool for a few hours. Once the topping has solidified, carefully remove from the mold.
Find more interesting facts about Foie Gras and the Basque Country on our Blog and tasty recipes in the Recipe section of our website!
