The SAVORY GREEN BEAN AND POTATO CHEESECAKE is a simple recipe with great impact and very tasty. Serve it as a main dish, as an appetizer or as finger food — it’s truly fantastic and a creative way to enjoy green beans, even getting children to eat them.
Perfect for summer, for a brunch, a buffet or an informal dinner, this cheesecake wins you over with its simplicity and balanced flavors.
Also great for holiday meals: using frozen vegetables you can prepare it in advance and any leftovers (if there are any) can be stored in the refrigerator and enjoyed the next day.
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- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 2 Hours 30 Minutes
- Preparation time: 15 Minutes
- Portions: 9 pieces
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 274.21 (Kcal)
- Carbohydrates 19.43 (g) of which sugars 1.64 (g)
- Proteins 7.68 (g)
- Fat 18.92 (g) of which saturated 6.55 (g)of which unsaturated 3.80 (g)
- Fibers 1.62 (g)
- Sodium 192.30 (mg)
Indicative values for a portion of 115 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 1/2 cups crackers
- 6 tbsp butter (melted)
- 1 1/2 cups green beans
- 1 1/3 cups potatoes
- 2 eggs (medium)
- 7 oz cream cheese
- 2/3 cup ricotta cheese
- 3 tbsp all-purpose flour
- to taste salt
- to taste black pepper
Tools
- 1 Food processor
- 1 Pan 8×8 in
- 1 Pot
- 2 Bowls
- 1 Whisk
- Parchment paper
Steps
Preparing the SAVORY GREEN BEAN AND POTATO CHEESECAKE is very simple and quick.
To prepare the savory green bean cheesecake, start with the base. Put the crackers in a food processor and pulse until finely ground. Transfer to a bowl and mix with the melted butter.
Combine well and press the mixture into the bottom of an oiled or parchment-lined 8 x 8 in square pan, pressing down with a spoon to compact it.Chill in the refrigerator for 30 minutes.
Trim the green beans, wash them and cook in boiling salted water for 10 minutes. Drain and plunge into cold water to stop the cooking and set the color.
Peel and dice the potatoes, parboil them in salted boiling water for 8 minutes, drain and cool them in cold water.In a bowl mix the cream cheese, ricotta, eggs, flour and a generous pinch of salt and pepper. Blend everything until you get a smooth mixture.
Take the pan out of the fridge and distribute most of the green beans and the potatoes over the crust, season lightly with salt, then pour the cheese mixture on top. Smooth the surface with a spoon.
Bake in a preheated conventional oven at 320°F for 40-45 minutes. Remove from the oven and chill in the refrigerator for at least one hour.
Decorate with the remaining green beans dressed with a drizzle of olive oil and a pinch of salt.
STORAGE
The SAVORY GREEN BEAN CHEESECAKE can be kept in the refrigerator, well covered, for up to 3 days.
