Hi guys, do you want to move your hands a little while preparing something delicious? I really hope so because today I propose you a recipe that is nothing short of phenomenal. meal. But have you ever thought of making a “proper” cheesecake or a savory cheesecake to be enjoyed as an appetizer (and not as a dessert)? If you like, then, follow me: let's find out what we need.
Video of the Recipe
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Identity Card of the Recipe
- 268 KCal Calories per serving
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Ingrediants
For the base
- 75 g of croutons
- 20 g of butter
- 30 g of pate "of black olives
To decorate
- 50 g of green olives
- 50 g of dried tomatoes
- 10-15 rocket leaves
For the cream
- About 20 g of rocket
- 5 g of agar agar
- 50 ml of milk
- 125 g of fresh ricotta
- 100 g of stracchino
- 100 g of spreadable cheese
Materials Needed
- 1 hinged mold diameter 18 cm
- Baking paper
- Spacious bowls
- Small saucepan to dissolve milk and agar agar
- Whisk to solubilize the agar agar
- Pasta cup (optional)
- Latex gloves (optional)
- Chopper mixer
- Nylon bag + rolling pin to crumble the croutons
Preparation
To prepare the salty cheesecake it is necessary to proceed in 4 steps:
- Preparation of the mold
- Preparation of the base
- Preparation of the cream
- Decoration
- PREPARATION OF THE MOLD
To prepare the cheesecake it is necessary to perfectly line an oven pan with a diameter of 18 cm. To make the strips of baking paper adhere to the walls of the mold, it is sufficient to first "dirty" the sides with very little melted butter: the butter, in fact, will act as a glue, so that the baking paper will remain perfectly adherent.
- PREPARATION OF THE BASE
To prepare the base of the cheesecake it is necessary to crumble the croutons coarsely. It is advisable to pour the croutons into a small bag and crumble them with the help of a rolling pin.
At this point, pour the powder obtained into a bowl, add the melted butter and the black olive pate. Mix well with your hands and / or with a wooden spoon.
The mixture obtained, still quite lumpy, is then poured and pressed into the base of the pan (previously lined with baking paper).
Let the base rest in the fridge, so that it becomes solid and compact.- PREPARATION OF THE CREAM
In a large bowl, pour the stracchino, the spreadable cheese and the ricotta. Mix well until the mixture is homogeneous and dense.
Meanwhile, heat the milk on the saucepan and, when it reaches 80 ° C, dissolve the agar agar in it.Curiosity
Why add agar agar?
The agar agar acts as a thickener and is an important ingredient for thickening the creamy mixture. As an alternative to agar agar, it is possible to use isinglass (previously soaked in a little cold water).Allow the milk to cool with the thickener. In the meantime, add the chopped rocket to the cheese mixture, then add the warmed milk a little at a time.
At this point, remove the mold from the refrigerator and add the creamy mixture.
Leave to rest in the fridge for at least an hour.- DECORATION
Remove the cheesecake from the mold and place it on a serving dish: the operation is very simple and immediate.
When the cream has solidified, the cheesecake is ready to be decorated as desired. Place a round pastry bowl on top of the cream: inside, pour the chopped green olives. Instead, distribute the chopped sun-dried tomatoes outside the pasta bowl. Finish the decoration with some fresh rocket leaves and serve.
Alice's comment - PersonalCooker
With a cheesecake like this, the table will shine with taste and elegance. The ideal to surprise your guests and show off your skills as a chef. Serve it as an appetizer or as a delicious snack for an aperitif: it will be a success!Nutritional values and Health Comment on the recipe
The salty cheesecake is a "single dish"; it is a food difficult to contextualize and insert into any diet, therefore it is advisable to use it for "packed lunches" or other frugal meals carried out outside the home. The energy intake is considerable, as is the lipid content; however, used as a “single dish”, the salty cheesecake can easily reach weights of 100-120g, for a total of 270-320kcal.
