Creamy Rosemary Cheese Cake

Recommended with: PISTACHIO OIL



50g butter
100g goat milk cheese
2 tbsp pistachio nuts
3 medium eggs
250g corn flour
2 tsp yeast
200ml whole milk
2 rosemary buds
2 tbsp pistachio oil
salt & pepper
1 pinch of sugar


Preheat the oven to 180°C (356°F). Cover a baking pan with wax paper. Combine together the butter, sugar and eggs in the pan. Stir the flour with the yeast and add gradually the milk. Wash the rosemary, let it dry and cut finely. Chop the goat cheese using a fork. Combine all together in the mixture, adding the pistachio oil. Season with salt and pepper. Crumble grossly the pistachios and spread them on the top of the mixture. Put the into the oven. Cook for about 45 minutes until you obtain a well sautéed mixture.