Light Savory Goat Cheesecake (Print Version)

# Ingredients:

→ Base

01 - Gluten-free crackers - use as needed
02 - Melted butter - amount to preference
03 - Grated Parmesan - add to taste

→ Cheese Filling

04 - Plain cream cheese (like Philadelphia) - as much as you need
05 - Garlic and herb cream cheese (like Philadelphia) - to your liking
06 - Soft goat cheese - add based on preference
07 - Faisselle cheese - quantity as required
08 - Whole eggs - use according to need
09 - Olive oil - drizzle in as needed
10 - Fresh lemon juice - squeeze in your preferred amount
11 - Fresh mint leaves - a handful
12 - White pepper - adjust to liking

→ Topping

13 - Cucumber - 1 whole
14 - Lemon juice - enough to mix well
15 - Fresh mint - use liberally as desired
16 - Garlic clove - 1 piece
17 - Salt - add to your taste
18 - Black pepper - season as you like

# Let's Cook:

01 - Grind up the crackers and combine them with the Parmesan and melted butter. Press this mix into a cake ring placed on a baking tray lined with parchment paper. Chill in the fridge to set.
02 - In a mixing bowl, combine all the cheeses thoroughly. Crack in the eggs one at a time, mixing in between. Stir in the olive oil, lemon juice, and finely chopped mint. Season with salt and pepper to finish.
03 - Heat the oven to 160°C. Pour the cheese mixture over your cooled base. Bake for about an hour.
04 - Turn off the oven and let the cheesecake rest inside with the door slightly open for an hour. Once it’s at room temperature, transfer to the fridge to chill completely.
05 - Dice the cucumber into small cubes. Toss with lemon juice, finely chopped mint, and pressed garlic. Sprinkle in salt and black pepper to taste. Spread this over the cheesecake just before serving.

# Tips:

01 - Savory cheesecake, ideal as an appetizer
02 - Can be refrigerated for 2-3 days
03 - Great for summer buffets or pre-meal snacks
04 - Made without gluten

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