Savory Cheesecake

Neuza Costa

10 April, 2024

Who says cheesecake always has to be sweet? We can enjoy the same pleasure in a savory, fresh tart.
This delicious recipe is simply the savory version of cheesecake.
It's a light and refreshing recipe that can be served as a snack, for parties, or for a light meal accompanied by a green salad like lettuce, arugula, and watercress.
If desired, you can replace the ham with smoked salmon, or simply omit it for a vegetarian version.
I used goat's soft cheese, but you can use any fresh cheese you prefer, such as regular or low-fat fresh cheese.

Ingredients

• 250 g (8.8 oz) of saltine crackers, ground
• 120 g (4.2 oz) of salted butter
• 200 g (7 oz) of garlic and herb cream cheese
• 240 g (8.5 oz) of cow or goat fresh cheese, cut into cubes
• 1 tablespoon of olive oil
• 2 sheets of unflavored gelatin
• 150 ml (5.1 fl oz) of whipping cream
• 2 egg whites
• 75 g (2.6 oz) of roughly chopped sliced ham
• Salt, to taste
• Pepper, to taste
• 75 g (2.6 oz) of ham slices, halved and rolled into rolls
• Cherry tomatoes, as needed
• Radishes, sliced thinly, as needed
• 1 large carrot, grated
• Cucumber, sliced thinly, as needed
• Stuffed green olives, as needed

Instructions

1. 1
   In a small pot, melt the butter over low heat.
   Once melted, remove from heat and thoroughly mix in the ground crackers.

   Mark as done
2. 2
   In a 26 cm (10 inch) diameter springform pan, spread the cracker mixture.
   Press down well to form a compact base.
   Refrigerate until the base is firm.

   Mark as done
3. 3
   Soak the gelatin sheets in cold water for 5 minutes.
   After 5 minutes, drain the gelatin sheets well and dissolve in 2 tablespoons of boiling water.

   Mark as done
4. 4
   In a bowl, combine the cheeses and olive oil.
   Season with a pinch of salt (if the fresh cheese isn't salty) and pepper.
   Beat everything with a mixer until smooth.
   Finally, add the dissolved gelatin and beat a little more.
   Fold in the chopped ham with a spatula.

   Mark as done
5. 5
   Whip the cream until stiff.
   Add a pinch of salt to the egg whites and beat them to stiff peaks.

   Mark as done
6. 6
   Fold the whipped cream into the cheese mixture, then gently fold in the whipped egg whites.
   Spread the cream over the cracker base.
   Refrigerate until the cheesecake is chilled and set.

   Mark as done
7. 7
   When ready to serve, run a knife around the edge of the pan and remove the ring.
   Finally, garnish with cucumber slices, radish slices, grated carrot, tomatoes, olives, and ham slices.
   And it's ready to serve.
   If desired, accompany with a lettuce and watercress salad.

   Mark as done

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