Thyme Zucchini Cheesecake

This thyme and zucchini cheesecake gives you a fancy spin on the old-school sweet treat. It's just right for a light lunch or as a stylish starter. You get creamy cheese, crisp zucchini, and an herby kick from fresh thyme, all in one bite.

I whipped this up during a bumper summer when my garden was overflowing with zucchini. That first spur-of-the-moment bake turned into a must-have for all my sunny patio get-togethers with friends.

Ingredients

• Crust Base
• 200g crackers: Go for crisp Wasa-style ones for a malty crunch
• 90g butter: Melt it in to help the crumbs come together

• Filling
• 250g ricotta: Makes the middle nice and fluffy
• 300g cream cheese: Philadelphia-type for that perfect soft, smooth texture
• 3 eggs: Your binding agent, hold everything together
• 2 small zucchini: Pick the little firm ones for less water and more taste
• 1 tablespoon olive oil: The best is extra-virgin, it'll taste fruitier
• 2 sprigs fresh thyme: Grab right before using for the best aroma
• Salt and pepper: Top it off to taste

Step-by-Step Directions

Start baking:

Set your oven to 150°C to warm up. That gentle heat keeps the top from browning too fast and cooks it evenly.

Mix up the crackers:

Blitz the crackers in a food processor till they're mostly fine, but leave some bits for crunch. Pour in melted butter and mix till the crumbs just hold together.

Press down your crust:

Move your crust mix into a springform or square tin. Flatten it out firmly with the bottom of a glass till you have a solid, even base. Pressing it tight helps it not fall apart later.

Handle the zucchini:

Give them a good wash and grate them up. Toss them in a pan with the olive oil and cook five to ten minutes on medium till most water’s gone. This keeps things from getting soggy.

Whip the cheesy mix:

Beat together the cheeses and eggs in a big bowl until smooth and a bit fluffy. Stir cooled cooked zucchini and the thyme leaves in gently. Add salt and pepper as you like.

Pour and bake:

Smooth the cheesy filling onto the crust in your tin. Pop into the oven for 50 minutes. When done, the middle should jiggle a bit, but not look runny.

Cool it down slowly:

Let it cool in the oven with the door cracked open, then finish cooling on the counter. Going slow like this stops cracks from forming on top.

Get ready to serve:

Run a slim knife around the edge before popping it out of the tin. Serve at room temp with a simple green salad and a zingy vinaigrette if you want.

For me, thyme is what takes this simple cheesy bake and makes it something you'll remember. The first time I made it for my in-laws, even my hard-to-please father-in-law wanted the instructions for it.

Storage and Serving

It'll stay fresh three days in the fridge if you wrap it up snug. Before eating, let it sit out for at least half an hour so you get all that flavor. If it's too cold straight from the fridge, you’ll miss the delicate thyme notes.

Pin it

Switch It Up

Try using roasted eggplant in place of zucchini for more autumn vibes. Or swap ricotta with soft goat cheese if you want a bolder taste to go with the thyme. Throw in diced sun-dried tomatoes and some chopped black olives for a touch that’ll remind you of the Mediterranean.

Pairings and Inspo

This savory take goes really well with a crisp dry white like Sauvignon or Sancerre. If you’re after a lighter meal, pair it with peppery arugula under some olive oil and toasted pine nuts. It also makes a killer starter for fancier dinners or can be cubed small for a fun snack spread.

Background and Story

Savory cheesecake is a modern twist on a classic American dessert, but you’ll also find cheesy veggie pies all over the Mediterranean. This one with zucchini and thyme nods to Provence, where those ingredients are big players in everyday cooking.

Pro Tips

• Let your zucchini cool off after cooking so it doesn't start cooking the eggs ahead of time
• Line the bottom of your tin with parchment paper and you'll never struggle to get it out clean
• The middle should still move a bit when you pull it from the oven—it’ll set up the rest of the way as it cools

Frequently Asked Questions

→ What kind of cream cheese works best here?

Go for something like Philadelphia, but any similar cream cheese you prefer will do just fine.

→ How do I make a crispy base?

Crush Wasa crackers into crumbs, mix them with melted butter, and firmly press the mixture into the bottom of a pan to form the base.

→ Can I swap thyme for other herbs?

Absolutely! Basil, chives, or any aromatic herbs you love will work well too.

→ Can I make this ahead of time?

Sure thing! Prepare it the day before and leave it in the fridge. Just bring it to room temperature before serving.

→ What sides complement this cheesecake?

A light green salad with a tangy lemon vinaigrette is the perfect match for this savory cheesecake.