Savory cheesecake with zucchini pesto: try this creative recipe
published on 13 September, 2018 at 09:29
Ingredients:
Ingredients for crust:
300g crackers
150g butter
Ingredients for the filling:
1.2kg ricotta
400g cream cheese
Ingredients for pesto:
750g zucchini
75g grated cheese
75g grated pecorino cheese
45g pine nuts
270ml extra virgin olive oil
1 clove garlic
some basil leaves
Salt to taste.
Ingredients for crust:
300g crackers
150g butter
Ingredients for the filling:
1.2kg ricotta
400g cream cheese
Ingredients for pesto:
750g zucchini
75g grated cheese
75g grated pecorino cheese
45g pine nuts
270ml extra virgin olive oil
1 clove garlic
some basil leaves
Salt to taste.
Directions:
Crush the crackers in a food processor and melt the butter. Mix and combine. Crush the mixture on the base of the pan, level out and refrigerate for 15 minutes.
Stuffing: mix cheese and ricotta until smooth. Pour onto the crust and refrigerate for an hour.
Pesto: Wash and grate the zucchini, then place them on a strainer and mash. In a food processor, mix the pine nuts, grated cheese, olive oil, garlic and salt. Finally add the zucchini. Cover the cheesecake with the pesto and refrigerate for 30 minutes.
Video: https://www.youtube.com/watch?v=gVvb7ckkTHY&t=47s
Stuffing: mix cheese and ricotta until smooth. Pour onto the crust and refrigerate for an hour.
Pesto: Wash and grate the zucchini, then place them on a strainer and mash. In a food processor, mix the pine nuts, grated cheese, olive oil, garlic and salt. Finally add the zucchini. Cover the cheesecake with the pesto and refrigerate for 30 minutes.
Video: https://www.youtube.com/watch?v=gVvb7ckkTHY&t=47s
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