The Summer Savory Cheesecake is a no-bake, no-gelatin savory pie perfect as an appetizer or in a buffet when you want something tasty and fresh to serve during the hot season when you don’t feel like spending too much time in the kitchen.
For the base, you can use either crackers or taralli, breadsticks, pretzels, and even rusks if they don’t contain sugar, just blend them in a mixer, while for the filling I used spreadable cheese, ricotta, and a tablespoon of parmesan.
Once the base is prepared and left in the fridge or freezer to set, you’ll be ready to decorate it with cherry tomatoes and basil leaves, add bresaola to your liking, or completely change the ingredients based on what you have available in the refrigerator.
The final result will be a no-bake, light yet tasty Summer Savory Cheesecake, colorful and scenic, a savory and rustic version of the classic sweet cheesecake.
An extremely easy and versatile savory pie with fresh cheese that you can customize, for example, by adding aromatic herbs like parsley or marjoram to the base, modifying the filling by choosing, for example, smoked salmon and arugula, tuna in oil, tomatoes and mozzarella, or prosciutto and melon balls, or cherry tomatoes, arugula pesto, and parmesan or whatever your imagination suggests.
A Summer Savory Cheesecake that is good to eat and beautiful to see, suitable for all seasons but especially summer, incredibly easy and quick, no-bake, and can be prepared in advance with a creamy and velvety base without added gelatin.
A recipe you absolutely must try that will win you over at the first bite!
More delicious summer recipes are
- Cuisine: Italian
- Energy 485.30 (Kcal)
- Carbohydrates 24.85 (g) of which sugars 5.70 (g)
- Proteins 15.34 (g)
- Fat 36.56 (g) of which saturated 13.21 (g)of which unsaturated 7.34 (g)
- Fibers 1.37 (g)
- Sodium 397.67 (mg)
Indicative values for a portion of 100 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
- 6.2 oz crackers (or taralli)
- 6.4 tbsp butter
- 2 tbsp chopped parsley
- 10.6 oz cow's milk ricotta
- 8.8 oz spreadable cheese
- 2 oz grated parmesan
- 8.8 oz cherry tomatoes (red and yellow)
- A few leaves basil
- prosciutto (or bresaola – optional)
Tools
- Bowl
- Mixer
- Springform Pan
Steps
Put the crackers in the mixer and finely chop them, transfer them to a bowl, add the melted butter and mix with a spoon. Optionally, add the chopped parsley to the mixture.
Pour the mixture into the cake 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.
Mix the spreadable fresh cheese, drained ricotta, grated cheese, and a pinch of salt in a bowl.
Pour the cheese mousse into the cake pan over the cracker base and level with the back of a spoon.
Let it set in the refrigerator for at least 2 hours.
Carefully wash the tomatoes, dry them with a cloth.
Remove the cheesecake from the fridge, take it out of the mold, then place it on a serving plate.
Decorate as you like with the cherry tomatoes seasoned with oil, salt, and pepper and add a few basil leaves. I also added a few slices of Bresaola.
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NOTES
A tip for easier and more careful unmolding of the Cheesecake is to run the blade of a slightly moistened knife around the entire perimeter of the cake pan before removing it.
You can use this basic Summer Savory Cheesecake recipe and then decorate it according to your tastes or simply based on what you have available in the refrigerator. Try pairing: prosciutto and melon balls, smoked salmon and arugula, cherry tomatoes, mozzarella, and basil pesto, or the Savory Cheesecake with Mortadella and Pistachios.
