Welcome Bio’s Martine Fayolle makes this creamy, tangy cheesecake with sheep’s milk crème fraîche.
1 | To make Cheesecake: Preheat oven to 350°F. Line 11-inch cake pan with parchment paper, and coat with cooking spray.
2 | Whisk together crème fraîche and blue cheese in large bowl until smooth. Whisk in ricotta, then eggs, rice flour, salt, and pepper. Fold in walnuts. Pour into prepared pan, and bake 35 minutes, or until tip of knife comes out with firm, but moist coating. Cool, then unmold.
3 | To prepare Cabbage: Preheat oven to 375°F. Toss together all ingredients and 11/2 cups water in large bowl. Divide between two baking dishes, and roast 30 minutes, or until vegetables are tender.
4 | Cut Cheesecake into 16 slices. Serve each slice with 1/4 cup Cabbage.