SALTY CHEESECAKE with MORTADELLA
A delicious savory CHEESECAKE with a fresh and creamy flavor that can be prepared in just a few minutes. The perfect recipe for quickly preparing a tasty summer savory pie for the whole family.
Savory cheesecake is an alternative to the famous New York dessert loved all over the world. Quick to prepare, the fresh ingredients make it perfect for the hot season, with the added advantage of not having to turn on the oven.
The protagonist of this version is mortadella. To make it, just a few simple ingredients are needed: crumbled crackers and butter for the base, cream cheese, ricotta, pistachios and Mortadella for the filling.
Ideal for when you need a simple, fresh, no-cook dish that will make a good impression even among those less skilled in the kitchen. Perfect as a single dish or as an appetizer in a buffet, to amaze your guests with a dish with an unforgettable appearance and flavour.
To prepare this cheesecake you will need just 20 minutes plus resting time in the fridge.
The secret to the success of this Savory Cheesecake with Mortadella and Ricotta Mousse? Definitely the ease and simplicity of the ingredients balanced to perfection to make every bite a sin of gluttony!
Ingredients
for base
for cheese mousse
for topping
- Power 1.086,79 (Kcal)
- Carbohydrates 34,76 (g) of which sugars 5,31 (g)
- Proteins 27,76 (g)
- Fat 93,60 (g) of which saturated 22,58 (g)of which unsaturated 28,21 (g)
- Fibers 2,97 (g)
- Sodium 1.047,21 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Tools
Steps
step 1
Line a springform cake pan (20cm diameter) with baking paper. Chop Crackers finely in a food processor along with parsley and some pistachios. Transfer to a bowl, add melted butter, mix well with spoon.
Pour the mixture into the cake tin and press with the back of a spoon, shaping the bottom and edges. Leave to rest in the fridge for at least 30 minutes.
step 2
Combine ricotta, spreadable cheese and cream in a bowl and whip with an electric mixer. Season with salt and pepper, whip with the whisk until you obtain a uniform mixture.
step 3
Pour the cheese mixture over the base (reserve about 50 g for decoration). Level with a spatula. Place in the fridge to harden for at least 1 hour 30 minutes.
After resting, remove the Cheesecake from the fridge, remove it from the pan and place it on a serving plate. Decorate with slices of mortadella and chopped pistachios and fill the empty spaces with tufts of cheese mousse previously set aside using a piping bag.
The Savory Cheesecake with Mortadella and Pistachios is ready to be served.
NOTE
To make your Savory Cheesecake tastier, add 100 g of finely chopped Mortadella to the Cheese Mousse, then mix until you obtain a homogeneous mixture.
A tip to make the cheesecake easier to unmold: pass the blade of a slightly moistened knife along the entire perimeter of the cake pan before removing it.Â
STORAGE
The Savory Cheesecake can be kept in the refrigerator for a maximum of 2 days. It is not suitable for freezing.
Varied doses for servings