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A crunchy base of shortbread cookies, a blend of cream cheese and fresh chopped herbs, deliciously roasted vegetables and an incredibly tasty sauce - this great cheesecake has everything to delight you all summer long!
💙Why you'll love it
- Extremely simple to make - just bake the vegetables, prepare the cheesecake base and assemble.
- Seasonal, perfect for a delicious, fresh summer dish.
- Absolutely delicious - between the different layers and the super-tasty sauce you pour over it at the end, it's a real delight!
- No particular equipment required - all you need is a tart tin with a removable base (I recommend it, but it's not required).
😉For no-bake cheesecakes fans
Cheesecake-style savoury summer tart
Salmon cheesecake with avocado
Savory mini cheesecake
No bake Oreo cheesecake
🧀Notes on ingredients
You can find a full list of ingredients and measurements in the recipe card below. Here are a few ingredient notes to make this dish.
- Savory crackers - aperitif-style crackers. Personally, I use a French brand called Michel et Augustin, which are really delicious! But any savory crackers can work.
- Butter - I recommend using mild butter, as cookies are often already salted.
- Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
🥕Variations
Feel free to change this recipe to go with your tastes. I suggest several options:
- Cheese - you can substitute fresh goat's cheese, cream cheese or cottage cheese. Ricotta may also be an option, but as it has less flavour, be sure to season it well.
- Other vegetables - adapt according to the season: in autumn, leeks, carrots and broccoli; in winter, squash and onions; and in spring, asparagus, peas, radishes, etc. Do what you like!
- Protein - Parma ham would go very well with the other ingredients in this recipe!
- A sweet version with raspberries or strawberries, for example - use sweet cookies, make a homemade chantilly instead of cream cheese and use seasonal fruit (summer: blackberries, redcurrants, blueberries, figs, peaches, apricots, grapes, plums, blackcurrants, mirabelles; autumn: apples or pears; winter: persimmons, clementines, apples or pears; spring: strawberries or rhubarb, etc.).
This recipe has not been tested using any other substitutions. If you do try substituting ingredients, it may not turn out as it's meant to. Please leave a comment below letting me know if it worked out!
✨How to make this large cheesecake?
Recipe details and quantities are in the recipe card below.
- Preheat your oven to 275°F/135°C in fan-assisted mode. Blend the cookies (if you don't have a blender, place them in a freezer bag or clean towel, and beat them with a pan or rolling pin) and mix with the melted butter.
- Place in a removable-bottom tart tin, tamping down with a glass to ensure a smooth base, and place in the fridge while you prepare the rest.
- Using a vegetable peeler, make zucchini tagliatelle, finely slice your red onion into strips and separate them from each other.
- Place in a large ovenproof dish, add the cherry tomatoes, olive oil, freshly grated Parmesan and herbes de Provence. Mix well and place in the oven.
- Cut off the top of a head of garlic, add a little olive oil, wrap in aluminum foil and place next to the vegetables in the oven. Cook for 45 minutes, stirring the vegetables every 15 minutes.
- When the vegetables have cooked for 45 minutes, remove them from the oven, increase the temperature to 340°F/170°C in the fan-heat mode and cook the garlic for a further 25 minutes.
- Prepare the cream cheese - mix it with the finely chopped dill, chives and mint. Spread on the cookie base, add the vegetables, unmould very carefully and place in a large dish.
- Prepare the sauce - squeeze the head of garlic and mix the cloves with the paprika, sesame seeds, ginger, lemon juice and olive oil. Pour generously, sprinkle with fresh basil and enjoy 🙂
👩🏻🍳Chef's tips
- Choosing the right tart tin - I can't recommend a 11-inch tart tin with a removable base. They're extremely practical and make unmolding easier.
- To make unmolding easier, line the removable-bottom tart tin with parchment paper before adding the tart base.
- Don't forget the rest in the fridge - this is what will allow the base to harden, so that your cheesecake will hold when unmolded.
❄️Storage/freezing
- Make ahead - the tart base can be stored on its own in the tin for 2-3 days in the fridge. I recommend preparing and adding the flavored cream cheese and vegetables at the last minute.
- Store - in the fridge in an airtight container or covered with aluminum foil, for up to 3 days.
- Freeze - unfortunately, this recipe cannot be frozen.
If you make this cheesecake, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Large cheesecake, summer tart-style
A crunchy base of shortbread cookies, a blend of cream cheese and fresh chopped herbs, deliciously roasted vegetables and an incredibly tasty sauce - this great cheesecake has everything to delight you all summer long!
Ingredients
- 13 oz savory cookies
- ⅞ cups unsalted butter
- 14 oz zucchini
- 1 red onion
- 0.5 pint cherry tomato
- 1 tablespoon olive oil
- ½ cup Parmesan cheese freshly grated
- 1 tablespoon herbes de Provence
- 1 ¼ cups cream cheese
- 1 ¼ teaspoons mint fresh
- 1 ¼ teaspoons ciboulette fresh
- 1 ¼ teaspoons aneth fresh
- A few basil fresh
For the sauce
- 1 garlic head
- 1 pinch Cayenne pepper
- 1 teaspoon sesame seeds
- 1 tablespoon paprika
- ½ lemon
- 4 tablespoons olive oil
- salt
- 1 pinch ground ginger
Instructions
- Preheat your oven to 275°F/135°C in fan-assisted mode. Blend the cookies (if you don't have a blender, place them in a freezer bag or clean towel, and beat them with a pan or rolling pin) and mix with the melted butter.
- Place in a removable-bottom tart tin, tamping down with a glass to ensure a smooth base, and place in the fridge while you prepare the rest.
- Using a vegetable peeler, make zucchini tagliatelle, finely slice your red onion into strips and separate them from each other.
- Place in a large ovenproof dish, add the cherry tomatoes, olive oil, freshly grated Parmesan and herbes de Provence. Mix well and place in the oven.
- Cut off the top of a head of garlic, add a little olive oil, wrap in aluminum foil and place next to the vegetables in the oven. Cook for 45 minutes, stirring the vegetables every 15 minutes.
- When the vegetables have cooked for 45 minutes, remove them from the oven, increase the temperature to 340°F/170°C in the fan-heat mode and cook the garlic for a further 25 minutes.
- Prepare the cream cheese - mix it with the finely chopped dill, chives and mint. Spread on the cookie base, add the vegetables, unmould very carefully and place in a large dish.
- Prepare the sauce - squeeze the head of garlic and mix the cloves with the paprika, sesame seeds, ginger, lemon juice and olive oil. Pour generously, sprinkle with fresh basil and enjoy 🙂
Notes
- Make ahead - the tart base can be stored on its own in the tin for 2-3 days in the fridge. I recommend preparing and adding the flavored cream cheese and vegetables at the last minute.
- Store - in the fridge in an airtight container or covered with aluminum foil, for up to 3 days.
- Freeze - unfortunately, this recipe cannot be frozen.
Nutrition
Serving: 1personne | Calories: 1185kcal | Carbohydrates: 74g | Protein: 18g | Fat: 93g | Saturated Fat: 48g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 25g | Trans Fat: 3g | Cholesterol: 192mg | Sodium: 1566mg | Potassium: 705mg | Fiber: 5g | Sugar: 16g | Vitamin A: 3341IU | Vitamin C: 40mg | Calcium: 393mg | Iron: 6mg
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