Savory zucchini cheesecake: TASTY and FRESH with a cracker base! 🥒

published on 21 September, 2024 at 19:00
INGREDIENTS
For the base:
250g of crackers
150g (3/4 cup) of butter (melted)
 
For the filling:
500g of zucchini
Extra virgin olive oil
Salt
Pepper
500g (2 cups) of ricotta
Basil
50g (1/2 cup) parmesan
10g of gelatin sheets
20ml (1 1/4 tbsp) of milk

METHOD
1. Mix the crackers in a food processor to obtain the powder. Add the butter (melted) and mix to combine.
2. Pour the mixed mixture into the cake mold (22cm - mold size) covered with parchment paper and press it well. Transfer to the fridge for 30 minutes.
3. Cut the zucchini into pieces and transfer them to the pan with olive oil. Fry until it becomes soft. Remove from the heat and let it cool.
4. In a food processor add the zucchini pieces, ricotta, basil, and parmesan and mix to obtain a creamy mixture.
5. In a small bowl add the gelatin sheets and pour water over them. Set aside for a few moments.
6. Remove the gelatin from the water and transfer it to the saucepan. Add the milk and mix everything on a low heat.
7. Pour the dissolved gelatin into the filling and mix with the spatula to combine.
8. Pour the filling into the cake mold with the base and level it up with a spatula. Transfer to the fridge for at least 3 hours.
9. After time has elapsed unmold the cheesecake and with fried zucchini and basil.
10. Transfer the zucchini cheesecake to the serving plate, cut a slice and enjoy.
 
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