The quick cheesecake is a recipe that I love! Because a few ingredients and little time can give us an EASY AND QUICK savory pie to accompany with cold cuts to enjoy even for Easter breakfast! You can use any grated cheese from pecorino to our parmesan, and for diced cheese, you can use spicy provolone or emmental, let your imagination run wild!!!
This is my recipe and today I share it with you😋❤
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients for quick cheesecake
- 3 eggs
- 1/4 cup sunflower oil
- 1/4 cup whole milk
- 3 cups all-purpose flour
- 1 pinch salt
- 1 pinch pepper
- 1 packet instant yeast for savory preparations
- 4.5 oz pecorino (grated)
- 4.2 oz spicy provolone (diced)
- 1 Baking pan – non-stick 8-inch
- 1 Hand whisk
- 1 Bowl
The serving platter in the photo was purchased on Amazon. If you like it and are interested, you can find it HERE
Steps
In a bowl, place the eggs, milk, sunflower oil, and a pinch of salt and pepper, and whisk vigorously with the hand whisk to combine the ingredients. Then add the flour, pecorino, and yeast.
Use a pastry spatula to mix and add the diced cheese. Pour into the previously oiled and floured pan and bake in a hot oven at 350°F for about 45 minutes. Before removing from the oven, perform the toothpick test.
The cheesecake is ready, let it cool well, remove it from the pan, and serve.
Storage
You can store the quick cheesecake for up to 2 days in a plastic bag.
