When our favorite dessert plays the salty card with feta cheese and pepper marmelade, we can’t help but absolutely love it!
Serves: 6 Preparation time: 20′ Bakes in: 40′ Ready in: 60′
200 g cocktail biscuits or saltine crackers
100 g butter, melted
2 tbsp raw pistachios, crushed
For the cream filling:
800g soft white cheese with salty notes
200g soft feta cheese, grated
1 garlic clove, crushed
½ cup dill finely chopped
1 cup spring onions, finely chopped
3 eggs lightly beaten
2-3 small courgettes, finely diced
½ cup raw pistachios
salt, freshly ground black pepper
cucumber, finely sliced with potato peeler
raw pistachios, crushed
dill, finely chopped
extra-virgin olive oil
Grind biscuits with pistachios in a mixer. Add melted butter and mix until you obtain a sandy dough. Spread the dough at the bottom of a round springform with removable bottom and tamp down. Place in the fridge for 15 minutes.
Whip all cheese with eggs for 2 minutes. Transfer in a bowl, mix with the rest of the ingredients and season with salt and pepper accordingly.
Spread the cheese mix on the cooled down dough and bake for 35-40 minutes at 180C in a preheated oven. Turn down oven, leave oven door half open until cheesecake is completely cool.
Serve with pepper marmelade on the side and garnish with cucumber slices on top, crushed pistachios, drizzling with a little olive oil.