Brie de Meaux cheesecake with tomato jam

Ingredients

Preparation

Cut and blend the Brie de Meaux cheese with the yoghurt. Beat the eggs, cornflour and sugar, and add the yoghurt and cheese mixture. Break up the biscuits until you get a grainy texture and mix with the cold butter. Line the bottom of the mould with a thin layer of biscuit and fill with the cheese mixture.

Bake at 160ºC for 40 minutes or until the middle is cooked, which can be checked by inserting a skewer and seeing if it comes out clean. Soak the gelatine sheets in cold water for 5 minutes, drain and place in a saucepan with the tomato jam. Warm up over a low heat, stirring until the gelatine dissolves and is thoroughly mixed with the jam.

Cover the cheesecake with the gelatine and place in the fridge for a couple of hours before serving. Note To make the jam at home, place 1 k of tomatoes and 500 g of sugar in a pot and cook until it reaches 106ºC or check the consistency by placing a couple of drops on a cold plate.

Tips: You can use other jams to make the gelatine, such as fig, raspberry or strawberry.