A delicious cold savory CHEESECAKE with a fresh and creamy taste that can be prepared in just a few minutes, the ideal recipe to quickly make a tasty summer savory cake for the whole family.
The cold savory cheesecake is a well-appreciated alternative to the famous New York dessert loved worldwide, quick to prepare, whose fresh ingredients make it perfect for the hot season, with the added advantage of not having to turn on the oven.
The main ingredient in this version is mortadella, and to make it, you need just a few simple ingredients. For the base, use crumbled crackers or taralli, butter, creamy cheese, ricotta, and pistachio granules, with mortadella and more pistachios for the filling.
Ideal for when you need a simple and fresh, summer, no-bake dish that will impress even those less skilled in the kitchen, to present as an appetizer, second course, main dish, or at a buffet, perfect to surprise your guests with a dish that looks and tastes unforgettable.
To prepare this Cold Savory Cheesecake, you will need just 20 minutes and some time in the fridge to set, a practical and clever recipe to pull out when you have guests for dinner.
The secret to the success of this Cold Savory Cake with Mortadella and Ricotta Mousse? Certainly, the ease and simplicity of the ingredients perfectly balanced to make every bite a guilty pleasure!
Other delicious cake recipes suitable for the summer are
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 1 Hour 30 Minutes
- Preparation time: 30 Minutes
- Portions: 6/8 people
- Cooking methods: No cooking
- Cuisine: Italian
- Energy 558.07 (Kcal)
- Carbohydrates 18.74 (g) of which sugars 2.43 (g)
- Proteins 15.01 (g)
- Fat 47.22 (g) of which saturated 10.99 (g)of which unsaturated 11.75 (g)
- Fibers 1.59 (g)
- Sodium 335.05 (mg)
Indicative values for a portion of 80 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
Ingredients
- 1 3/4 cups crackers (or taralli)
- 6 tbsp butter
- 2 tablespoons chopped parsley
- 1/4 cup pistachio granules
- cow's milk ricotta (8 oz)
- spreadable cheese (8 oz)
- fresh liquid cream (1 cup)
- gelatin sheets (1/2 oz)
- 5 1/2 oz Bologna mortadella
- to taste pistachio granules
Tools
- Bowl
- Mixer
- Springform Pan
Steps
Line a springform pan (diameter 8 inches) with parchment paper. Finely chop the crackers in a food processor together with the parsley and some pistachios. Transfer to a bowl, pour the melted butter, and mix well with a spoon.
Pour the mixture into the pan and press it with the back of a spoon to shape the bottom and edges. Once the base is ready, let it rest in the fridge for at least 30 minutes.
Place the gelatin in a bowl and let it soften in cold water for at least 10 minutes.
Meanwhile, combine the ricotta, spreadable cheese, and cream in a salad bowl and blend with an electric mixer.
Drain the gelatin from the water and dissolve it in a saucepan over the fire (or in the microwave) then add it to the cheese mixture, season with salt and pepper, and blend again with the mixer until a uniform mixture is obtained.
Pour the cheese mixture over the cracker base made earlier, setting aside about 50 g for decoration, then level it with a spatula. Place in the fridge to set for at least 1 hour 30 minutes.
After the time has passed, remove the Cheesecake from the fridge, take it out of the pan, and place it on a serving plate. Decorate as desired with slices of Mortadella and pistachio granules and fill the empty spaces with small mounds of cheese mousse set aside earlier using a piping bag.
Here is the Cold Savory Cheesecake with Mortadella and Pistachios ready to be served.
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NOTES
To make your Cold Savory Cheesecake even more flavorful, you can add 100 g of finely chopped Mortadella to the Cheese Mousse, then mix until a homogeneous mixture is obtained.
A tip for more easily and carefully removing the Cheesecake from the pan is to run the slightly moistened blade of a knife along the entire perimeter of the pan before removing it.
