No-bake savoury herbed cheesecake
Ingredients for 1 cheesecake
For the crust:
250 g Grissini breadsticks
110 g butter
For the filling:
2 green bell peppers
1 bunch of scallions
1 garlic clove
2 tbsp olive oil
1 tbsp each of fresh thyme, rosemary, chives, parsley and basil
1 organic lemon
5 sheets of gelatine
200 ml heavy cream
300 g curd from sheep´s milk (2 cups)
450 g exquisite goat’s milk cheese spread (3 cups)
3 sprigs each of fresh parsley, tarragon and thyme
Edible flowers as desired
Salt, freshly ground black pepper
Line the bottom of a springform pan (26 cm diameter) with baking paper. Melt butter. Break Grissini breadsticks into a few large pieces and place them in a food processor. Process into crumbs. Add butter and a pinch of salt. Dump the buttery crumbs into the prepared pan and press into a thick crust over the bottom of the pan. Refrigerate.
Slice bell peppers in half, seed them and dice into small cubes. Clean scallions, slice in half lengthwise and cut into pieces about 3 cm thick. Peel and finely chop garlic. Heat oil in a pan, add bell peppers and cook over medium heat for about 4 minutes until softened. Add scallions and garlic and sauté until fragrant. Allow to cool for about 20 minutes.
Meanwhile, drain olives and cut into quarters. Finely chop herbs.
Wash lemon under hot water and dry completely. Finely zest the peel and juice the peeled lemon.
Soak the gelatine in cold water for 4 minutes. Whip heavy cream until stiff. Squeeze out the gelatine and dissolve in a saucepan over low heat. Stir in 2 tablespoons of exquisite goat´s milk cheese spread. Mix remaining spread and curd from sheep´s milk, add the gelatine mixture and whisk until smooth. Then stir in vegetables and chopped herbs. Fold in whipped cream. Season generously with lemon peel, lemon juice, salt, and pepper. Spoon the filling into the pan on top of the breadstick crust, smooth and refrigerate for about 3 hours to firm up.
Remove cheesecake from pan and transfer to a serving platter. Decorate with herbs and edible flowers before serving.
Preparation time: approx. 60 min.
Cooling time: 3 hours
Level of difficulty: easy