Cheesecake: Reblochon Recipe

Ingredients:

• 200g digestive biscuits, crushed
• 100g unsalted butter, melted
• 500g Reblochon cheese
• 600g cream cheese
• 4 eggs, lightly beaten
• 1 tsp paprika
• salt and black pepper to taste

Instructions:

1. Preheat oven to 180°C/350°F.
2. Mix the crushed biscuits and melted butter together and press into the bottom of a 23cm springform cake tin.
3. Bake in the preheated oven for 10 minutes then remove and set aside to cool.
4. Melt the Reblochon cheese in a double boiler over medium heat or in the microwave.
5. In a separate bowl, combine the melted Reblochon cheese, cream cheese, eggs, paprika, salt, and black pepper.
6. Beat the mixture until smooth and creamy.
7. Pour the mixture onto the biscuit base.
8. Smooth out the top of the mixture with a spatula.
9. Bake for 40-45 minutes until the cheesecake is set and golden in colour.
10. Remove from the oven and let it cool down to room temperature.
11. Refrigerate for at least 3 hours or overnight to allow the cheesecake to firm up.
12. Serve chilled.

Verdict:

The Reblochon Cheesecake is a unique twist on a classic cheesecake recipe. The melted Reblochon gives the cheesecake a creamy and savoury flavour that will tantalize your taste buds. This recipe is easy to make and is sure to impress your guests.

Serving Suggestions:

To serve, you can top the cheesecake with some fresh herbs such as thyme or chives and serve it with a side salad. This is a perfect appetizer for any dinner party or special occasion. Enjoy!