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Wasabi Cheesecake With Maguro

I was going to do a Random Tuesday Thoughts post, but the only random thing I could come up with was this:

Darling Daughter is teaching herself to play the ukulele.  If you knew Darling Daughter, you’d know how entirely appropriate that is, which is why I bought her the instrument when she expressed an interest in it.  The only question left to ask is how long it will take her to learn to play Black Dog.

You laugh.

Anyhoo, the first “outdoor” farmer’s market of the season was last Saturday and while Jeanie, The Fabulous Goat Cheese Lady was not there (her son got married last weekend), a friend was kind enough to come to the market in her place.  There is always a lovely variety of cheeses there to sample and that was really my only plan – until I saw the new flavor.

Wasabi Sesame Chevre.

I let out a squeal that could shatter glass and immediately bought two 4-ounce rolls of it.  It has the perfect balance of wasabi heat and just a touch of sesame flavor, all in Mackenzie Farms award winning cheese.  After our purchase, Beloved asked, “What are you going to do with it?”

“Make a cheesecake, of course!” I replied.  ‘Cause who wouldn’t want a savory wasabi cheesecake topped with maguro sashimi?  Well, besides The Young One, who would rather eat barbecue chicken.

A couple of notes – while this is a very simple dish to assemble, it’s very rich so I’d serve it as an appetizer or perhaps as part of a buffet.  It’s taken me and Beloved several days to go through half the cake, and it’s really not very big (but it is oh, so delicious).  My cheesecake also came out a vivid yellow, because of the pastured eggs – the yolks of those babies are a deep, deep orange this time of year.  If you use conventional eggs, I’m sure the results will be a little lighter.

Of course, I know not everyone has access to wasabi sesame goat cheese, so I approximated what seemed to be good amounts of wasabi powder and sesame oil for the recipe – if you make it, please let me know if either should be adjusted.  The crust is just the nuts and coconut; I was going to add some melted ghee to it, but macadamia nuts are so high in fat that it seemed unnecessary.  The crust is still a bit crumbly, so take care when serving if you’re going for presentation.  I’d also added about half a teaspoon of salt to the crust, but between the saltiness of the cheese and the saltiness of the tamari I served with it, it just seemed a tad too much, so I left it out of the recipe.  Feel free to add it back if you like.

Maguro is simply the Japanese name for a type of tuna sashimi – usually Ahi, which is a species of bluefin tuna.

Wasabi Cheesecake with Maguro

Wasabi Cheesecake with Maguro

5.0 from 3 reviews
Wasabi Cheesecake With Maguro
Serves: 12
  • 8 ounces chevre or other soft goat cheese, at room temperature
  • 2 teaspoons wasabi powder, or to taste
  • 1 1/2 teaspoons sesame oil
  • 2 large eggs
  • 1 cup macadamia nuts, roasted
  • 1 cup unsweetened shredded coconut
  • 8 ounces raw sashimi-grade tuna
  1. Preheat oven to 350 F.
  2. Process the macadamia nuts in a food processor until very finely ground, almost a nut butter; scrape into a medium-size mixing bowl. Add the unsweetened coconut to the food processor and pulse several times, until it is very fine. Add the ground coconut to the bowl with the ground mac nuts and mix with your hands until very well combined. Press the mixture into the bottom and halfway up the sides of an 8" pie plate. Set aside.
  3. In a large bowl of a stand mixer, beat the goat cheese, wasabi powder and sesame oil on high speed until smooth. Reduce the speed to medium and beat in the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl and continue mixing on medium until the mixture is smooth and lump-free.
  4. Pour the cheese mixture into the macadamia crust and smooth with a spatula. Bake for 20 to 25 minutes, or until a knife inserted in the center comes out clean. Allow the cheesecake to cool completely, then refrigerate for at least 4 hours.
  5. With a sharp knife, slice the tuna as thinly as possible. Cut the cheesecake into 12 wedges and carefully plate. Top each wedge with 2 or 3 slices of the raw tuna; serve with fish roe, gluten-free tamari or soy sauce and additional wasabi, if desired.
  6. Nutrition (per serving): 237 calories, 20.7g total fat, 46.9mg cholesterol, 92.8mg sodium, 157.9mg potassium, 4g carbohydrates, 2.5g fiber, 1.4g sugar, 10.5g protein

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