To make a sensation as an aperitif, you can opt for this savory cheesecake recipe. Advantages ? It’s not very complicated to make and it’s also very fresh. Ideal for the heat of summer. You can accompany this savory cake from the United States with a tomato salad and why not small dips to offer on the side to transform the aperitif into an aperitif dinner?
What is cheesecake?
Initially sweet, the cheesecake is a dessert made from fresh cheese, sugar, eggs, vanilla mixed and arranged on a base of crushed cookies mixed with butter. There are versions where the cake goes in the oven and others where it is simply put in the refrigerator for several hours so that the mixture freezes. The cheesecake has a creamy and velvety texture, very pleasant in the mouth, which works wonderfully in a savory version, as the recipe for Marie Food Tips on his Instagram account. You can do it with smoked salmon, shrimp or peppers and chorizo. It’s up to you, the recipe can be used as a basis for endless variations.
The recipe for savory cheesecake with vegetables
In this recipe, the food designer uses crackers as a base. The recipe calls for savory biscuits. You can use your favorite crackers to make the recipe work: crackers or Tucs will work just fine. A good anti-waste tip for recycling can bottoms!
Ingredients :
- 250g of Cherry tomatoes
- 250g of zucchini
- 1 good tablespoon of oregano
- 1 good tablespoon of thyme
- 1 drizzle of oil olive
- 100g of crackers
- 45g of butter
- 200g of cream cheese
- 1 lawyer
- 8g of chive
- 8g of basil
- ¼ of lime
- A pinch of Espelette pepper
- A little of salt END
- A little of pepper
Recipe :
1. Preheat your oven to 165°C in convection mode. Cut the zucchini into thin strips and place them, along with the cherry tomatoes, on a baking sheet lined with baking paper. Pour a generous drizzle of olive oil, thyme, oregano, salt, pepper, and bake for 20 minutes.
2. In a bowl, crush the cookies until you get a powder. Melt your butter, then pour it over the crumbled cookies. Put a little of the mixture in the cookie cutters and pack with a glass. Leave to rest in the fridge for 15 minutes.
3. In another bowl, mix the cream cheese with the finely chopped chives and basil. Add them to the crumbled biscuits and tamp down with a spoon.
4. Mash your avocado, add the lime juice and place it on the cream cheese. Tamp again with a spoon.
5. Before serving, add the roasted vegetables, Espelette pepper and a little fresh basil. Gently unmold (if the cookie cutter sticks to the preparation, gently go around with a knife).
Who is Marie Compain the content creator?
At just 24 years old, Marie Compain, better known on social networks under the pseudonym of Marie Food Tips, is passionate about cooking, styling and culinary photography. On his blogshe shares her recipes but also good advice to get your hands dirty.
Read also :
⋙ Cheesecake: the real recipe according to chef Guillaume Sanchez
⋙ Cheesecake with herbs and raw ham
⋙ Our inescapable cheesecake recipes