Savory Mushroom Cheesecake

Line a 20 cm (approximately 8 inch) square pan with plastic wrap. 

Boil 250 ml (approximately 1 cup) of water with a little salt and butter in a saucepan. Stir in polenta over low heat, according to package instructions.

Meanwhile, rinse chanterelles and cut smaller if necessary. Set some aside for garnishing. Peel and mince garlic.

Heat oil in a pan. Cook garlic and chanterelles over high heat until all liquid has evaporated. Let cool.

Pour polenta into a bowl, stir in egg and pour into pan. Let cool.

Meanwhile, soak gelatine in cold water. Squeeze out gelatine and dissolve in cognac over low heat.

Rinse chives and shake dry. Set a few aside for garnish, slice remaining chives. 

Beat cream cheese until smooth. Combine 2 tablespoons cream cheese with gelatin mixture. Stir into remaining cream cheese.

Stir in quark until smooth. Add chanterelle mixture and chives. Season with salt and pepper.

Pour mixture onto polenta, sprinkle with sesame seeds, cover and chill for 3 hours.