Before telling you about the food, let me explain something to you. We know each other from quite some time now and I think you should realize that the person that writes these lines is as mad as a hatter: I wanted to bake an homemade graham crackers crust. After gathering everything I needed, I realized I was missing cinnamon, which is basically the most important thing in it. Therefore, I decided to bake a crumble instead so I went through my pantry to find something to spice it up and, among all the spices I found I chose… cinnamon! Just so you know, I realized how stupid I was after I put the crumble in the oven. Certainly.
Anyway, I had leftovers of mascarpone and I did not want to spoil it (have you ever seen the price of mascarpone in this country???) so I chose a raw creamcheeseless cheesecake recipe. Baked with a cinnamon crumble and a pineapple mint brunoise to bring freshness and crunchy.
Moreover, this month, for Florine’s Défi Culinaire, Rosa chose pineapple as the main ingredient. And since I had a blast last time with Corinne’s theme “lemon” (with this recipe) I decided to do it again. (And to force-feed you with links!)
Here is my second participation. And for the easy and delicious cheesecake recipe, follow me, c’est par ici:
- 1 cup 1/4 flour
- 1/3 cup softened butter
- 1/2 cup granulated sugar
- cinnamon (depending on your taste)
- 1 pinch of salt
- a pair of latex gloves
Pour all the ingredients in a large bowl, put your gloves on and form the crumble using your fingers. When it’s done, spread it on a parchment paper and bake it at 350°F for 20 to 25 minutes. In my gas oven, I mix the crumble a few times during cooking. I assume if you have a “real” oven (convection), you can skip that part, but check out a few times to see if it gets equally golden brown. Let cool.Creamcheeseless raw cheesecake (inspired by the nice french blog Plus une Miette dans l’Assiette) (told you about all the links!)
- 0.8 cup (!) cold whipping creme (a bit less than 1 cup)
- 2/3 cup mascarpone (at room temperature)
- 2/5 cup incing sugar
- vanilla extract or vanilla bean
Whip your cream until thick and fluffy and add the sugar a little bit at the time. Using a cold cream and cold accessories (bowl, hand mixer) will help you to get the perfect whipped cream in no time. Mix the mascarpone and the vanilla and beat it a little bit then incorporate the whipped cream. Taste and add sugar and vanilla if needed.
In a pastry mold, place a little bit of crumble at the bottom and the cream on top of it. Let cool in the fridge for at least 4 hours.
Pineapple mint brunoise:
- half a pineapple
- a few mint leaves
- a little bit of lime juice
Chop the pineapple in brunoise, which means tiny tiny cubes and mix with the mint you had chopped finely. Add a little bit of lime juice. Usually I prepare the brunoise a few hours before serving, to allow the mint to infuse in the juice and to perfume the fruits.
Just when serving, remove delicately the cheesecake from the mold. Keep in mind that the crumble will not be as solid as a standard pastry dough. Add the fruits on the top and enjoy!
And as for my last recipe, you can download here the printable recipe. (Available soon!)