Thyme Zucchini Cheesecake (Print Version)
# Ingredients:
→ Cracker crust
01 -
90 g of butter
02 -
200 g of Wasa-style crackers
→ Cheese filling
03 -
2 small zucchinis
04 -
250 g of ricotta
05 -
1 tablespoon of olive oil
06 -
300 g of cream cheese like Philadelphia
07 -
3 eggs
08 -
2 sprigs of fresh thyme
09 -
Salt and pepper, to taste
# Instructions:
01 -
Set your oven to 150°C and let it preheat.
02 -
Crush the crackers into a fine or slightly chunky powder using a blender. Mix the cracker crumbs with melted butter to create a crumbly but evenly mixed dough. Press the mixture into a springform or square pan, smoothing it down with the bottom of a glass. Set aside.
03 -
Wash your zucchinis thoroughly and grate them. Heat up the olive oil in a pan, then sauté the grated zucchini for about 5 to 10 minutes.
04 -
Grab a bowl and whisk together the ricotta, cream cheese, and eggs. Stir in the cooked zucchini gently using a spoon. Sprinkle in some salt, pepper, and fresh thyme leaves at the end.
05 -
Pour the cheese mixture on top of the cracker base and place it in the oven to bake for 50 minutes. Let the cheesecake cool down in the oven first, then let it come to room temperature afterward.
06 -
Slide a knife between the cake and the pan to release it without sticking. Serve the cheesecake cool but not straight from the fridge. Pair it with fresh salad greens.
# Notes:
01 -
This dish tastes best when served at room temperature to fully enjoy the flavors.