Savory cheesecake with fresh zucchini
Cake
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Cook Time
2 h 45 min
Servings
6
Difficulty
Medium
Prep Time
45 Min
Description
This savory zucchini cheesecake is an explosion of fresh, Mediterranean flavors! The crunchy base of salted crackers goes perfectly with the cream cheese and zucchini cream, enriched by the scent of fresh basil. Perfect as a delicious appetizer or as a light single course for a summer lunch. The preparation is a bit long, but the result is guaranteed! Ideal for a Sunday brunch or a dinner with friends. A vegetarian and tasty alternative to the classic sweet cheesecake.
Ingredients (10 ingredients)
-
200 g salted crackers
-
120 g melted butter
-
20 g olive oil
-
150 g creamy fresh cheese
-
200 ml cooking cream
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2 piece zucchini
-
100 ml milk
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8 g agar agar
-
5 piece basil fresh leaves
-
fine salt
Preparation (9 steps)
Chop the crackers
Insert the salted crackers (200 g) into the bowl and chop for 10 Sec./Stufe 10.
Prepare the base
Transfer the chopped crackers to a bowl. Melt the butter (120 g) and add it to the crackers. Mix well until a sandy, moldable mixture is formed.
Compact the base in the cake tin
Line the base of a 20-22 cm diameter cake tin with baking paper. Pour the cracker mixture into the cake tin and level the surface well, forming a smooth and compact base. Place in the refrigerator.
Prepare the zucchini pesto
Cut a zucchini (1 piece) into rounds. Insert the zucchini rounds, basil leaves (5 pieces), olive oil (20 g) and fine salt (q.b.) into the bowl. Blend for 20 Sec./Stufe 8.
Prepare the cheese cream
Transfer the zucchini pesto to a bowl. Add the creamy fresh cheese (150 g) and mix well until a soft and fluffy cream is obtained.
Dissolve the agar agar
Pour the cooking cream (200 ml), agar agar (8 g) and milk (100 ml) into a saucepan. Bring to a boil for 5 Min./90°C/Stufe 2.
Combine the mixtures
Add the still boiling cream mixture to the cream cheese and zucchini pesto. Mix the ingredients well.
Pour the filling
Take the base from the refrigerator and pour in the filling. Level the surface well. Let it rest in the refrigerator for at least 2 hours.
Decorate the cheesecake
Cut the other zucchini (1 piece) into thin slices. In a pan, brown the zucchini slices with a little olive oil. Decorate the cheesecake with the browned zucchini and add the fresh basil.
Finished cooking? Great! 🎉
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Created by
Chiara Moretti
2
Rezepte
0
Kochbücher
Allergens
- Cereals containing gluten
- Milk (including lactose)
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