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Boursin No-Bake Cheesecake with Pickled Veggies

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.
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Prep Time 45 minutes
Chilling Time 4 hours
Servings: 8
Course: Main Course
Ingredients Equipment Method Notes

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

Equipment

  • 1 9-inch springform pan
  • 1 Food Processor
  • 1 mandoline
  • 1 Hand or Standmixer

Method
 

For the Veggies
  1. 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
  2. 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
  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  1. 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.
  2. 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.
  3. 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.