Have you ever tried a savoury cheesecake? There’s a first time for everything in your life. This colorful and cute cheesecake is as easy to make as a traditional cheesecake, but it can be served as an appetizer or a main. It’s just delicious.
What can I say? I LOVE CHEESE. And I love Cheesecakes. however the main issue is: they are very full of fat and sugar. Plus, I am more of a savoury person. So well, I decided to give a go to this savoury cheesecake. Pretty light, as it has mainly ricotta and cream cheese, and with no sugar.
The colour is amazing and the taste is even better after a couple of days (do not keep it longer than 2-3 days in the fridge though). I believe it is an amazing appetizer, and you could even make single portions. Also, it is so easy to make!
“Cheesecake will always taste like love.”
Shonda Rhimes, Year of Yes
Squash and Ricotta Savoury Cheesecake
Equipment
- frying pan
- Cake mold (18+10cm or 22 cm)
- electric blender
- Electric Food Chopper
- sauce pan
- Syringe with no needle
Ingredients
For the Base
- 100 gr Taralli
- 70 gr Olive Oil
- 50 gr Grated Parmesan
For the Ricotta Layer
- 150 gr Ricotta
- 100 gr Spreadable Cheese I used Philadelphia Light
- 50 gr Milk
- 70 gr Grated Pecorino or Parmesan
- 3 gr Agar Agar
- to taste Salt and Pepper
For the Squash Layer
- 200 gr Squash
- 3 gr Agar Agar
- as required Water
- 1 tsp Rosemary
- to taste Salt and Pepper
- 4 gr Agar Agar
For the Basil Caviar
- 7 leaves Basil
- 50 gr Water
- 2 gr Agar Agar
- 1 jar Cold Olive Oil
Instructions
- Grind the Taralli and mix them with the Olive oil and grated parmesan. Fake a tick layer of the mixture as a base on a cake mold. Let it rest for about 10-15 min
For the Ricotta Layer
- Warm up the milk and mix it with the agar-agar, bring almost to boil for about 1-2 minutes. I a bowl, mix the cheeses and the milk, season and spread the layer on top of the Taralli base. Let it rest a couple of hours in the fridge.
For the Pumpkin Layer
- Chop the pumpkin and cook in a frying pan until tender, season and blend until smooth. Add some water in case it results being too dense. Immediately, add the agar agar to the warm mixture and stir well for a couple of minutes. Spread the layer on top of the ricotta layer and put it in the fridge to rest for at least 4-5 hours.
For the Basil Caviar
- Put a jar or a bottle with a thick neck filled with olive oil in the freezer for about 10-15 minutes.
- Warm up the water in a sauce pan and cook the basil for 2-3 minutes, blend and filter it. Keep the clear liquid. Bring the sauce pan back on the fire and add the agar agar, mixing well, for about 2-3 minutes.
- Pick up some of the liquid by using the syringe and pour it in the jar, drop after drop. Don't be too quick. it will solidify before getting to the bottom. Repeat until the vinegar finishes.
- Decorate the cheesecake with the caviar and enjoy!
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!
