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Franks Marmite & Mushroom Cheesequake




Source of Recipe


the web


List of Ingredients




For 4-6 people

For the pastry base:
300g ready-made shortcrust pastry
butter for greasing

For the topping:
150g cottage cheese
150g Mascarpone cheese
100ml soured cream
25g cornflour
2 medium free-range eggs
400g field mushrooms
25g unsalted butter
2 teaspoons Marmite

Recipe



Grate the well-chilled pastry on a cheese grater and then press the pastry crumbs down into a well-buttered flan dish. Bake the pastry ‘blind’ covered with metal foil in a medium oven for 30-40 minutes.
In the meantime sauté the mushrooms in butter for 2 minutes and then stir in the Marmite. Leave aside until required.
In a processor blend together the cottage cheese, Mascarpone, egg yolks, cornflour and sour cream. Whisk the egg whites separately until they form stiff peaks. Pour the cheese mixture into a bowl and gently fold in the egg whites.
Remove the cooked pastry from the oven and allow to cool a little. Then layer the sautéed mushrooms on the base of the pastry followed by a layer of cheese mixture. Repeat, finishing with a decorative layer of mushrooms on the top.
Bake in a moderate oven for 30 minutes until the topping is just golden and slightly firm to the touch. Once cooked allow to cool for 15 minutes before serving. This Cheesequake is equally good hot or cold and makes a delicious brunch served with a handful of mixed salad leaves.