Fresh Minty Savory Cheesecake (Print Version)
# Ingredients:
→ Base Layer
01 -
Gluten-free crackers - as much as you need
02 -
Shredded parmesan cheese - use what you need
03 -
Melted butter - as needed
→ Cheese Cream Mixture
04 -
Plain Philadelphia cream cheese - adjust as necessary
05 -
Garlic and herb Philadelphia - use to taste
06 -
Soft goat cheese - amount based on preference
07 -
Fresh faisselle cheese - as much as needed
08 -
Eggs - quantities as required
09 -
Olive oil - just enough
10 -
Lemon juice - add depending on taste
11 -
Fresh mint leaves
12 -
White pepper - adjust to your liking
→ Topping
13 -
Cucumber - 1 whole
14 -
Lemon juice - add as you wish
15 -
Fresh mint - amount as needed
16 -
Garlic clove - 1 piece
17 -
Salt - use to suit your taste
18 -
Pepper - season to your liking
# Instructions:
01 -
Crush the crackers and combine them with parmesan and melted butter. Spread this mixture in a cake ring placed on a tray lined with baking paper. Chill in the fridge until firm.
02 -
In a mixing bowl, combine all the cheeses. Beat in the eggs one by one. Stir in the olive oil, lemon juice, and chopped mint. Add salt and pepper to season.
03 -
Set your oven to preheat at 160°C. Pour the cheese mixture on the chilled base. Bake the dish for an hour.
04 -
Turn the oven off, then leave the cheesecake inside with the door slightly open for an hour. Let it cool to room temperature before putting it in the fridge.
05 -
Dice the cucumber into small, even pieces. Mix it with lemon juice, chopped mint, and minced garlic. Add salt and pepper. Spread this over the cheesecake before serving.
# Notes:
01 -
This is a savory cheesecake great for appetizers
02 -
Keeps fresh for 2-3 days in the fridge
03 -
Perfect for summer buffets or gatherings
04 -
This version is gluten-free