Hearty cheesecake with duck

Name: Hearty cheesecake with duck
Cook time: 1 h 45 min
Total time: 2 h 45 min
Yield: 30
Ingredients: 200 g Double cream cheese; 450 g Schmand; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 25 g Cornstarch; 3 Eggs (Gr. M); 7-10 Tbsp Grease; 2 Duck breast fillets (approx. 350 g each); 1 TABLESPOON Oil; 3-4 Stem/s Thyme; 175 g Mango chutney (glass)

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

The baked fresh cheese slices without a base are cleverly topped with juicy duck breast and sweet mango chutney. A pleasure hot and cold!

COOK TIME
105 mins

TOTAL TIME
165 mins

Ingredients

Servings: 30

200 g Double cream cheese
450 g Schmand
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
25 g Cornstarch
3 Eggs (Gr. M)
7-10 Tbsp Grease
2 Duck breast fillets (approx. 350 g each)
1 TABLESPOON Oil
3-4 Stem/s Thyme
175 g Mango chutney (glass)

Directions

1
Mix cream cheese, sour cream and 1 teaspoon each of salt, pepper and paprika with the whisks of the mixer until smooth. Stir in starch. Stir in eggs one after the other. Spread the cheese mixture into a greased springform pan (approx. 26 cm Ø). Bake in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 50 minutes. Let it cool down.
2
Wash duck breast fillets, dab dry and cut the skin in a diamond-shaped pattern, but do not cut through. Heat the oil in a pan. First fry the meat on the skin side for approx. 5 minutes, then turn and fry on the meat side for approx. 2 minutes. Season with salt and pepper and place in an ovenproof dish. Roast in a hot oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer) for approx. 12 minutes. Take out and let rest for about 15 minutes.
3
Wash the thyme, shake dry and remove the leaves. Cut the cheesecake into about 30 squares. Cut meat into approx. 30 thin slices. Place 1 slice of meat on each cheesecake and fix with wooden skewers. Spread mango chutney on top and sprinkle with thyme.