Our best recipes with cheese

At Cabesota, we care about a healthy, balanced diet. If it includes cheese, even better. As we have seen, cheese is one of the tastiest foods in a healthy, balanced diet.

Today we have compiled 10 recipes with cheese to surprise your guests at any time of year.

We could not begin without our popular mature-cheese cheesecake, a favourite dessert that always makes an impression. Let’s get started:

Mature-cheese cheesecake

Ingredients

• 300 g mature cheese
• 300 g cream cheese
• 50 g wheat flour
• 100 g cooking cream
• 6 fresh eggs
• 250 g sugar

Method

Preheat the oven to 200ºC and line a cake tin with baking parchment.

Put all the ingredients in a Thermomix bowl: mature cheese, cream cheese, flour, cream, eggs and sugar. Blend.

A Thermomix or similar is ideal, but a regular blender at an appropriate speed and power also works. Once thoroughly combined, carefully pour the mixture into the lined tin.

Bake for 40 min., aiming for a lightly golden top. You can switch on the grill after baking to achieve this.

Remove from the oven and let cool, then refrigerate for a few hours before serving to obtain the desired texture.

Goat’s cheese and roasted vegetable tartlets

Ingredients

• 1 medium beetroot, peeled, halved crosswise and cut into small wedges just under 1 cm thick
• 1 parsnip, peeled and cut into half-moons just over 1 cm thick
• Salt and pepper
• 1 ½ teaspoons olive oil
• 1 medium carrot, cut into half-moons just over 1 cm thick
• 30 mini pastry tartlet shells
• ½ cup crumbled goat’s cheese, at room temperature
• ½ cup ricotta, at room temperature
• ¼ cup grated Parmesan
• 2 teaspoons lemon zest
• 1 teaspoon fresh thyme leaves, plus extra to garnish

Method

Preheat the oven to 200ºC. Spread the vegetables on a baking tray lined with parchment, drizzle with olive oil and season with salt and pepper. Roast until tender and evenly golden, about 30 min.

Bake the pastry tartlets for 2 or 3 minutes until crisp, then let cool. Blend the cheeses, lemon zest and thyme with salt and pepper. Transfer to a ziplock bag and cut a small hole in a corner. Pipe the mixture into the shells and top with roasted vegetables. Garnish with fresh thyme and serve at room temperature.

Goat’s cheese poppers with honey

Ingredients

• ⅓ cup all-purpose flour
• ½ teaspoon freshly ground black pepper
• 1 large egg
• ¾ teaspoon sea salt
• ⅔ cup panko breadcrumbs
• 1 300 g piece of young goat’s cheese, at room temperature
• 2 cups grapeseed or rapeseed oil
• 1 tablespoon honey
• 1 tablespoon chopped fresh chives
• ¼ teaspoon dried crushed red pepper

Method

Combine the flour and black pepper in a bowl. In another, beat the egg with salt and 2 tablespoons of water. Separately combine the panko with the remaining 1/2 teaspoon of sea salt.

Shape 24 goat’s cheese balls, approximately a tablespoon each. Coat each in flour, then egg, then panko. Freeze all the balls for 20 min.

Heat the oil in a deep pan over medium-high heat. Fry the poppers in batches for 1 or 2 minutes until crisp and golden all over. Remove and drain on kitchen paper.

Arrange on a serving dish, drizzle with honey and sprinkle with chives and red pepper.

Cacio e pepe roasted potato salad

Ingredients

• 9 medium red potatoes
• 1 teaspoon kosher salt
• 6 tablespoons extra virgin olive oil, divided
• 1 tablespoon white wine vinegar
• 1 ½ teaspoons black pepper
• ½ teaspoon Dijon mustard
• ¼ cup finely grated sheep’s cheese
• 2 tablespoons grated Parmigiano-Reggiano

Method

Preheat the oven to 220ºC. Halve the potatoes lengthwise, then cut each half into 3 wedges approximately 1 inch thick. Toss with salt and 2 tablespoons of oil on a large rimmed baking tray.

Bake until golden, 35 to 40 min., turning occasionally with a metal spatula to brown both sides. Remove and let cool for about 20 min.

Whisk the vinegar, pepper, mustard and remaining 1/4 cup oil in a medium bowl. Whisk in the cheeses and add the potatoes. Toss to coat and combine. Add a little parsley if desired.

Pesto and goat’s cheese risotto

Ingredients

• Olive oil, for frying
• 200 g risotto rice
• 700 ml chicken or vegetable stock
• 1 jar fresh pesto
• 100 g young goat’s cheese

Method

Heat a little olive oil in a large saucepan. Add the rice and fry for 1 min. Add half the stock and cook until absorbed. Add the remaining stock a ladle at a time, stirring constantly, until the rice is al dente, about 20 or 25 minutes.

Stir in the pesto and half the goat’s cheese. Scatter the remaining cheese over the top before serving.

Ham and blue cheese quiche

Ingredients

• 6 large filo pastry sheets, or 10 small sheets
• 1 tablespoon olive oil
• 100 g sliced ham, chopped
• 1 bunch spring onions, sliced
• 2 eggs, lightly beaten
• 300 g young cheese, at room temperature
• 2 large handfuls rocket leaves
• 50 g crumbled blue cheese
• 2 tablespoons pine nuts

Method

Preheat the oven to 180ºC. Brush each filo sheet with a little oil and place in the tin, overlapping the sheets at different angles.

Combine the ham, spring onions, eggs, young cheese and rocket, then spread evenly inside the quiche. Sprinkle with blue cheese and pine nuts. Bake for 30 min. Let cool slightly, cut into portions and serve with a little salad.

Ham and cheese rolls

Ingredients

• 1 pizza dough sheet, or puff pastry
• Cooked ham, or serrano ham
• Chilli cheese
• 1 tablespoon Dijon mustard
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon poppy seeds
• 50 g butter

Method

Roll out the pizza dough on a large, dry surface. Cover with ham, then cheese slices. Carefully roll into a cylinder and cut into slices about 2 cm thick. Place on a baking tray lined with parchment.

Bring the butter, Worcestershire sauce, mustard, sugar and poppy seeds to the boil in a saucepan, ensuring everything combines without lumps.

Spoon sauce over each roll and bake for 25 minutes at 180ºC. Remove when golden and let cool before eating.

Microwave cheese flan

Ingredients

• 250 g cuajada (set milk curd)
• 200 g finely grated semi-mature cheese
• 150 g cream
• 2 eggs
• 100 g icing sugar
• Juice of half a lemon
• Liquid caramel
• 10 blueberries per cup
• 1 tablespoon flour

Method

Blend the cuajada, cheese, cream, eggs, icing sugar and lemon juice. Rest for half an hour. Wash the blueberries and coat them in flour.

Put a little caramel in the base of each cup, fill 3/4 full with the mixture and add ten blueberries to each. Microwave at 800w.

Cook gradually, with rests between heating periods. Cook for two minutes at 800w, then rest for a minute. Cook for another minute and rest. Repeat until the flan sets. Refrigerate for 24 hours before serving.

Potato, cheese and mushroom bake

Ingredients

• 5 potatoes
• 300 g mushrooms
• 3 eggs
• 4 garlic cloves
• 160 g hard cheese
• 20 ml oil
• Seasonings to taste
• Salt

Method

Peel and slice the mushrooms, then peel the potatoes. Fry the mushrooms until their liquid evaporates and add your chosen spices. Coarsely grate the potatoes and add chopped garlic and grated hard cheese. Add the eggs and salt, then mix well.

Press part of the potato mixture into an ovenproof dish, covering the base and sides. Add the mushrooms and level the filling. Cover with the remaining potato mixture, press flat and bake in a preheated oven at 180ºC for 40 minutes.

Serve in portions with vegetables and sour cream.