Potato cheesecake with roast beef

Name: Potato cheesecake with roast beef
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 6
Ingredients: 600 g waxy potatoes; 250 g Ricotta cheese; 3 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 250 g Blue cheese; 1.2 kg Roast beef; 6 TABLESPOONS Oil; 1 head Radiccio salad (approx. 250 g); 2 Spring onions; 1 collar Radishes; 1 Apples (e.g. Granny Smith); 2 TABLESPOONS Cider vinegar; 1 TEASPOON Mustard; 1 pinch Sugar; 350 g Carrots; 50 g Butter; baking paper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
110 mins

TOTAL TIME
110 mins

Ingredients

Servings: 6

600 g waxy potatoes
250 g Ricotta cheese
3 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
250 g Blue cheese
1.2 kg Roast beef
6 TABLESPOONS Oil
1 head Radiccio salad (approx. 250 g)
2 Spring onions
1 collar Radishes
1 Apples (e.g. Granny Smith)
2 TABLESPOONS Cider vinegar
1 TEASPOON Mustard
1 pinch Sugar
350 g Carrots
50 g Butter
baking paper

Directions

1
Peel and wash the potatoes and slice them into slices of about 0.5 cm thickness. Puree ricotta and eggs. Season with salt, pepper and nutmeg. Coarsely crumble blue cheese. Line a springform pan (approx. 20 cm Ø) at the bottom with baking paper. Lay potato slices, blue cheese and ricotta mixture alternately in the mould. Finish with a layer of ricotta and blue cheese. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 30-40 minutes.
2
In the meantime dab meat dry. Season with salt and pepper. Heat 2 tablespoons of oil in a frying pan. Brown the meat on each side. Take out. Take the potato cake out of the oven. Place the roast beef on the grid of the oven and slide it into the middle shelf of the oven. Slide a fat pan underneath. Turn down the oven temperature to (electric cooker: 140 °C/ circulating air: 120 °C/ gas: see manufacturer) and cook the meat in the hot oven for about 30 minutes until pink. Then switch off the oven, put the potato cake back into the oven and keep it warm.
3
Wash and clean the radiccio and cut into strips. Clean and wash spring onions and cut them into rings. Wash, clean and finely dice the radishes. Apple wash, quarter, core and cut into fine cubes. Mix prepared salad ingredients. Mix vinegar, mustard, salt, pepper and sugar. Stir in 4 tablespoons of oil. Mix salad and vinigrette.
4
Clean the carrots and leave a little green. Peel the carrots and cut them in half lengthwise. Heat butter and about 100 ml water in a pan. Steam the carrots for about 8 minutes. Season with salt and nutmeg. Remove roast beef and potato cake from the oven. Cut the roast beef into slices and the potato cake into pieces. Arrange roast beef, potato cake, salad and carrots on plates.