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The savory version of New York's famous cheesecake has nothing to envy it! It's made with a base of crackers, fresh cheese mixed with herbs, avocado and roasted vegetables : a real delight, to be eaten without moderation... In short, a quick, easy and super original starter!
💙 Why you'll love it
- It's extremely easy to make: simply cook the vegetables, prepare the cheesecake base and proceed with the assembly.
- It's in season, perfect for a refreshing summer starter.
- With its different levels, it's really super gourmet.
- It requires very little equipment!
🧀 Ingredients
These are the main ingredients, and the quantities can be found in the recipe card below.
- Savory crackers
- Butter: I recommend using unsalted butter, as crackers are often already salted.
- Avocado - did you know that, depending on the country of origin of your avocados, you run the risk of enriching the mafia? Find out more about green gold and alternatives in this Eco Tips.
- Cream cheese: and you can also use ricotta cheese (but it has much less flavor, so season it well) or cottage cheese.
- Cherry tomatoes: in full season from June to September included!
- Zucchini: you can enjoy them from May to October included.
- Lime to add a touch of tartness.
- Herbs: chives and basil. Ideally, take them fresh. Thyme and oregano can be used dried or frozen.
👩🏻🍳 The chef's tip
Don't forget the 15-minute rest in the fridge: this is what will allow the base to harden, so that your cheesecake will hold together when unmolded.
💡 Frequently Asked Questions
Yes, you can prepare it a few hours in advance, but no more than that, otherwise the base will soften.
Yes, you can use other soft or creamy cheeses such as cottage cheese. Ricotta cheese may also be an option, but since it has much less flavor, be sure to season it well.
❄️Storage
This savory cheesecake will keep for just a few hours in an airtight container in the fridge. After that, the base will soften and the avocado will turn black.
😋Quick starters
If you make these mini cheesecakes, 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
Savory mini cheesecakes
Ingredients
- 1 ⅔ cups cherry tomatoes
- 2 cups zucchini
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 2 teaspoons olive oil
- 4 cups savory crackers
- 3 tablespoons unsalted butter
- ⅞ cups cream cheese
- 1 avocado
- 2 ½ tablespoons chives
- 4 tablespoons basil
- ¼ lime
- 1 pinch Espelette pepper
- salt to taste
- black pepper to taste
Instructions
- Preheat your oven to 330°F/165°C in fan-assisted mode. Cut the zucchinis into thin strips and place them, along with the cherry tomatoes, on an oven tray lined with parchment paper. Add the olive oil, thyme and oregano, season with salt and pepper, and bake for 20 minutes.
- Meanwhile, crush the cookies to a powder. Melt your butter, then add it to the crumbled savory crackers. Spoon some of the mixture into the cookie cutters and press down with a glass. Leave to rest in the fridge for 15 minutes.
- In a bowl, mix the cream cheese with the finely chopped chives and basil. Spoon over the crumbled savory crackers.
- Mash your avocado, add the lime juice (taste to make sure it's good for you, and adjust if necessary) and place on top of the cream cheese. Press down again with a spoon.
- Just before serving, add the roasted vegetables, Espelette pepper and a sprinkling of fresh basil. Carefully unmold (if it sticks to the cookie cutter, gently work around it with a knife) and enjoy!
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