Hearty Cream Cheese Hazelnut Cake
- 400 grams soft Blue cheese
- 400 grams cream cheese
- 200 grams Camembert
- 400 milliliters Whipped cream (at least 30% fat content)
- 15 sheets clear gelatin
- 1 stalk Celery
- 1 bunch Dill
- vegetable oil (for greasing)
- 4 slices Toast (stale)
- 100 grams Hazelnuts
- 8 centiliters white Port wine
- freshly ground peppers
- Nut oil (for drizzling)
Combine crumbled blue cheese (except for a small piece for garnish), cream cheese and Camembert, 100 ml (approximately 3 1/3 ounces) cream and mix until smooth in a bowl with an electric mixer. Beat remaining cream until stiff.
Soak gelatin in cold water. Rinse, trim and finely chop the celery. Also chop the green finely and set aside some leaves for garnish. Rinse dill, shake dry, chop finely (also set some tips aside) and stir together with celery into the cheese cream mixture.
Grease a springform pan, 24 cm (approximately 9 1/2 inch) diameter, with oil. Remove crust from the bread and grind not quite fine in a kitchen blender and spread into pan and up half of the edge. Grind hazelnuts (up to 5 units) also not very fine and add to cream cheese mixture.
Squeeze gelatin and heat along with port wine in a saucepan and let it melt. Stir a few tablespoons of the cream cheese mixture and mix back together with the rest of the cream. Fold in whipped cream and season with salt and pepper. Spread into pan, flatten, cover with plastic wrap and chill for 4 hours.
Remove sides from pan and garnish with the retained ingredients. Serve with a little oil drizzled over top.