Savoury goat cheese log cheesecake with mushrooms
For the cheesecake:
For the savoury crumble base:
Mix all the ingredients of the crumble and place, making sure it is smooth and compact, in the base of a 20cm diameter mould covered with baking paper.
Bake for 10 minutes (or until it browns) at 170ºC.
Mix all the ingredients in a blender. Pour over the previous base. Cook at 200ºC for 17 minutes in an air-plus oven; then cook at 220ºC until the top is browned. Make sure that the inside of the cake has not curdled. Leave to cool and serve.