Prepare the base for the cheese cake. Finely chop the bacon and cook with the shallot in the butter until crispy. Crush the rye bread and mix with the bacon mixture. Press the obtained crumb mix in the bottom of the desired mould. To prepare the filling, put the cheeses in a mixing bowl. Add the broccoli puree, yoghurt, eggs, flour and seasoning. Whizz with a stick blender into a smooth creamy consistency. Gently pour the obtained mixture over the crumb base and bake in a moderate oven until set. To prepare the emulsion; whisk together vigorously the mustard, honey, walnuts, orange zest and olive oil. Adjust seasoning and serve on the side of the cheese cake accompanied with a crisp salad

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