This savory cheesecake with cheese and peas is a cold appetizer without baking that we can prepare with fresh peas found now on the market stalls, but also with frozen ones and those already ready in glass jars at the supermarket.
This cold savory pie can be a suitable dish for summer lunches where we prefer not to turn on the oven and prepare delicious recipes without cooking, rather quickly!
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I have opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
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- Difficulty: Medium
- Cost: Medium
- Rest time: 6 Hours
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients SAVORY CHEESECAKE with CHEESE AND PEAS
- 3.5 oz crackers (for me salty)
- 5 tbsp butter (melted)
- 8.8 oz mozzarella for pizza
- 8.8 oz spreadable cheese
- 7.1 oz peas (frozen, in glass, fresh)
- 0.14 oz sheet gelatin
- 1 lemon (zest and juice)
- to taste salt
- to taste pepper
Tools for SAVORY CHEESECAKE with CHEESE AND PEAS
8 inch cake pan
- Bowls
- Mixer
- Pans
- Plastic Bags
- Rolling Pins
FOR THE PREPARATION OF THE SAVORY CHEESECAKE RECIPE with CHEESE AND PEAS
first, we boil them in a pan for 6/7 minutes, then drain and let them cool.
For the base, I melt the butter in the microwave and let it cool.
I put the crackers in a freezer bag and crush them finely with a rolling pin.
I put them in a bowl and add the butter, mixing well, and with this mix, I create the base of the savory cheesecake by pressing the mixture firmly with a spoon.
I set the cake pan with the cracker base in the refrigerator and continue with the preparation of the cheesecake with cheese and peas scented with lemon.
I drain the mozzarella, saving the preservation liquid, which I heat in a saucepan over low heat. When it starts to boil, I add the sheet gelatin off the heat to dissolve it, and once perfectly dissolved, I add it to the filling with peas.
In a bowl, I put the mozzarella blended with the food processor, then I add the spreadable cheese, the boiled peas, the lemon zest, and juice.
I adjust with salt and pepper and mix well the savory pie mixture.
I pour this cheese and peas cream over the crushed cracker base and level everything.
I place the cake pan in the refrigerator for at least 4/5 hours or overnight, covered with plastic wrap.
When ready to serve, I add the lemon zest and then it’s time to taste this no-bake appetizer pie.
Enjoy your meal! Annalisa
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