The no-bake savory cheesecake with chives and tuna is an original and tasty dish to serve as an appetizer or starter, for dinners with friends or for a special lunch. It requires no baking and is very easy to make, with a salty and crunchy base topped with fresh cheese seasoned with chives and finally decorated with tuna, tomatoes, and olives.
You can decorate the no-bake savory cheesecake with whatever you like best, such as slices of smoked salmon with lemon and pink pepper, or thin slices of mortadella and crunchy pistachios… unleash your creativity. And serve it with other delicious appetizers like fried olives stuffed with tuna.
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: For an 18 or 20 cm pan
- Cooking methods: No-bake
- Cuisine: Italian
Ingredients
- 7 oz crackers
- 10.5 tbsp butter
- 17.5 oz cream cheese
- 1.75 oz grated parmesan cheese (or grana padano)
- 3 sheets gelatin
- 2 tbsp chives
- to taste pepper
- 1 canned tuna
- 1 tomatoes
- to taste green olives (pitted)
Preparation
Finely blend the crackers, then add the melted butter and knead the mixture. Place a sheet of parchment paper on the base of the springform pan, pour the mixture, and compact it well at the bottom. Let it rest in the fridge for at least 20 minutes.
Soak the gelatin in half a glass of cold water. Meanwhile, prepare the cream with cream cheese, grated cheese, chives, and a sprinkling of ground black pepper. Squeeze the gelatin and dissolve it with 4 tablespoons of water in a saucepan on the stove, then pour it into the cheese cream and mix well.
Pour the cheese cream into the pan, level it well on the surface, and put everything back in the fridge to solidify. It will take at least 2 hours to set, so prepare this exquisite savory pie a bit in advance.
After the time in the fridge, open the springform pan, lift the cheesecake with the parchment paper, which you will remove, and place it on the serving plate. Decorate it creatively with fresh tomatoes, drained canned tuna in olive oil, green olives, and fresh chives.
