No Bake Goat’S Cheese And Roasted Peppers Cheesecake

• For the Parmesan shortbreads (makes 25-30 5cm/2in. shortbreads)
• 100 grams / 31/2 oz / 2/3 cup flour
• 75 grams / 1 cup grated Parmesan
• 100 grams / 31/2 oz / 1/2 cup (minus 1 tbsp) cold unsalted butter
• 1 teaspoon mustard powder
• a pinches Cayenne pepper or smoked paprika
• 1 egg, beaten
• For the cheesecake
• 400 grams / 14 oz fresh goat's cheese
• 2-3 tablespoons fresh basil leaves, chopped
• 2 red pepper bells
• 2 yellow pepper bells
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 4 tablespoons sun-dried tomato tapenade or pesto rosso (optional)

1. For the shortbreads: rnPlace all the ingredients in a food processor. Process together for about a minute, until the mixture resemble coarse breadcrumbs, then pulse in short spurts. The dough will eventually bind. Wrap in food wrap and leave to chill in the fridge for at least 30 minutes.rnPreheat your oven to 180u0b0C/350u0b0F and grease or line 1 or 2 baking sheets with baking parchment. rnLightly flour your work surface and gently roll out the pastry to about 5mm/0.2 in thickness. Cut out the biscuits to the size and shape you wish - anything between 3cm/11/4in and 5cm/2in. Lay them out on the baking sheets about 2cm/3/4in apart.rnCarefully brush the surface of each biscuit with the egg. rnBake for 10 minutes, or until golden brown.rnCarefully lift the biscuits off the tray using a palette knife and place on a rack to cool. rnStore in an air-tight container for a few days ... if that's possible!
2. For the cheesecake: rnPreheat your oven to 220u0b0C/425u0b0F and line a baking sheet with aluminium foil. rnPlace your peppers under the grill, turning them regularly until roasted all over, about 45 minutes. rnAs soon as the peppers are out of the oven, place them in a Zip-top back, zip the bag and leave to cool for about 15 minutes. rnRemove the peppers from the bag and, using your fingers, peel them carefully and remove the stem and seeds, then slice them thinly. rnPlace the peppers in a bowl with the olive oil and vinegar, toss lightly and leave to marinate for about 15 minutes. rnIn a bowl, combine the goat's cheese and chopped basil. If the mixture is too dense, add a little olive oil. Season to taste.
3. To assemble: rnIn a bowl, or using a pestle and mortar, crush the shortbreads - you will need 4 or 5 per person. rnPlace a 9cm/3.5 in pastry circle on a plate and press the shortbread crumbs in. rnIf using tomato tapenade, add 1 tbsp and spread it evenly across the shortbread base. rnTop with 1/4 of the cheese mixture, then 1/4 of the marinated peppers. rnCarefully remove the pastry circle and repeat to make the other cheesecakes. rnDecorate with basil leaves and olives (optional).
4. Find more recipes on my blog http://alalemon.com

flour, parmesan, cold unsalted butter, mustard powder, cayenne pepper, egg, cheesecake, fresh goatus cheese, fresh basil, red pepper, yellow pepper, olive oil, balsamic vinegar, pesto

Taken from food52.com/recipes/35392-no-bake-goat-s-cheese-and-roasted-peppers-cheesecake (may not work)