Boursin No-Bake Cheesecake with Pickled Veggies
This Boursin No-Bake Cheesecake features a crisp base of crushed wheat crackers accented with brown sugar and dried mustard topped with whipped cream cheese and Boursin filling decorated with ribbons on lightly pickled vegetables.
Equipment
- 1 9-inch springform pan
- 1 Food Processor
- 1 mandoline
- 1 Hand or Standmixer
Ingredients
Pickled Veggies
- 1 green zucchini sliced thin on a mandoline
- 1 yellow zucchini sliced thin on a mandoline
- 1 purple heirloom carrot sliced thin on a mandoline
- 1 orange heirloom carrot sliced thin on a mandoline
- 1 yellow heirloom carrot sliced thin on a mandoline
- 2 cups water
- 2 cups white vinegar
- 2 tbsp granulated sugar
- 2 tsp salt
Boursin No-Bake Cheesecake
- 200g (7oz) whole wheat crackers I used Breton brand
- 1 tbsp brown sugar
- 1 tsp dried mustard
- ½ cup unsalted butter melted
- 300g (10.5oz) Boursin** room temperature
- 340g (12oz) cream cheese room temperature
- ¼ cup sour cream room temperature
- 1¼ cup heavy cream
Instructions
For the Veggies
- Place the green zucchini, yellow zucchini, yellow carrot, and orange carrot slices in a large container. Place the purple carrot in a separate container. Set both aside.1 green zucchini, 1 yellow zucchini, 1 purple heirloom carrot, 1 orange heirloom carrot, 1 yellow heirloom carrot
- Pour the water and vinegar into a large pitcher. Add the sugar and salt and stir to combine. Pour a quarter of the solution over the purple carrots and the remaining 3/4 over the other veggies. Let pickle at room temperature for a minimum of 3 hours. Or transfer the veggies to the fridge and let pickle overnight.2 cups water, 2 cups white vinegar, 2 tbsp granulated sugar, 2 tsp salt
For the Cheesecake
- Place the crackers in a food processor. Add the brown sugar and the dried mustard and pulse until fine crumbs form.200g (7oz) whole wheat crackers, 1 tbsp brown sugar, 1 tsp dried mustard
- Pour the crushed crackers into a bowl and pour the butter on top. Stir to combine with a rubber spatula until the mixture resembles wet sand. Pour the cracker mixture into a 9” springform pan. Pack the crumbs into the base until a dense layer forms. Transfer to the fridge and chill while making the filling.½ cup unsalted butter
- Place the Boursin, cream cheese, and sour cream in a large bowl or the mixing bowl of a stand mixer. Using either a paddle attachment or a hand mixer, beat the cheeses together until the mixture is very smooth.300g (10.5oz) Boursin**, 340g (12oz) cream cheese, ¼ cup sour cream
- In a separate bowl, pour the cream. Using a hand or stand mixer with a whisk attachment, whip the cream until stiff peaks form. Add a third of the cream to the cheese mixture and fold until no streaks remain. Repeat with the remaining two-thirds.1¼ cup heavy cream
- Pour the cheese filling into the pan and smooth the top. Cover and transfer to the fridge. Chill for at least 3 hours or overnight.
To Assemble
- When ready to decorate, drain the pickle veggies and pat them dry with a paper towel. *** Carefully run a butter knife around the edges of the cheesecake and release and remove the ring from the spring form pan.
- Coil up a piece of pickled carrot and place it in the center of the cake. Continue to build about the carrot with the remaining pickled veggies to form a spiral. You may have to cut some of the bigger slices of zucchini in half.
- Return the cheesecake to the fridge and chill for at least 30 minutes prior to slicing and serving.
Notes
** I used the Shallot and Chive flavor.
*** They don’t have to be completely dry, we just don’t want them sopping wet.