Savory thyme zucchini (Print Version)
# Ingredients:
→ For the crumbly crust
01 -
90 g melted butter
02 -
200 g crackers (like Wasa)
→ For the creamy filling
03 -
250 g ricotta cheese
04 -
300 g cream cheese (like Philadelphia)
05 -
3 eggs
06 -
2 small zucchinis
07 -
1 tbsp olive oil
08 -
2 sprigs fresh thyme
09 -
Salt and pepper
# Instructions:
01 -
Turn your oven on and set it to 150°C so it has time to warm up.
02 -
Blend the crackers into a coarse powder by using a food processor. Stir that powder into the melted butter until it forms a crumbly mixture. Press this into the bottom of a square or springform pan using the bottom of a glass, then set it aside.
03 -
Give the zucchinis a good wash and shred them. Warm up olive oil in a pan and cook the shredded zucchini for 5-10 minutes.
04 -
In a mixing bowl, use a whisk or electric mixer to blend the ricotta, cream cheese, and eggs together. Gently fold in the cooked zucchini with a spoon, then season with salt, pepper, and thyme leaves.
05 -
Pour the cheese mixture on top of the prepared crust. Bake it for 50 minutes, then let it cool down in the oven. Afterward, bring it to room temperature.
06 -
Carefully remove the cheesecake from the pan by running a knife along the edges. Serve it just slightly chilled (room temperature works best) alongside a green salad.
# Notes:
01 -
This tastes best at room temperature when the flavors really come through.