AI photoSavoury Courgette Cheesecake
A no-bake savoury cheesecake with a cracker base, ricotta and cream cheese filling, and courgette.
Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you.
Ingredients
- 250 g Crackers
- 120 g Butter
- 400 g Ricotta
- 100 g Cream cheese
- 7-8 pcs Mint
- Salt to taste
- Black pepper to taste
- 400 g Courgette
- Olive oil to taste
- 50 g Parmesan
- 200 ml Double cream
- 6 g Gelatine
- 2 pcs Courgette for decoration
- Vegetable oil to taste
- Mint to taste
Steps
Crush the crackers in a blender to fine crumbs. Mix with the melted butter.
Press the mixture into the base of a tin, level it and chill in the fridge.
30 minDice the courgette and fry in a pan with olive oil.
Beat the ricotta and cream cheese together with a mixer until smooth.
Finely chop the cooled courgette with a knife together with the mint leaves.
Soak the gelatine in cold water.
10 minAdd the courgette to the cheese mixture, then add the Parmesan.
Whip the cream; dissolve the gelatine in 50 ml of warmed cream.
Add the gelatine mixture and the whipped cream to the cheese filling and fold gently.
Spread the filling over the cracker base, level it and chill.
120 minSlice the remaining courgette thinly for decoration and fry in plenty of vegetable oil.
Drain on paper towel, salt, cool until crisp, then decorate the cheesecake.