ROTD: Savory Cheesecake

Prep Time: 15′     Baking Time: 40′    Serves 12

Ingredients

For the base:

• 125 g melted butter
• 250 g crackers
• 2 tbsps Parmesan cheese

For the filling:

• 700 grams washed and dried spinach
• 2 fresh finely chopped spring onions
• 1 large carrot, grated
• 400 g feta cheese
• 250 g ricotta cheese
• 200 g yogurt
• 5 beaten eggs
• 2 tbsps  finely chopped parsley
• 2 tbsps finely chopped dill
• 2 tablespoons fresh mint
• Salt
• Freshly ground pepper

Instructions

For the base:

1. Sauté the spinach in a pan with a little olive oil to remove excess moisture.
2. Drain and let it cool.
3. Place the crackers in a food processor and grind them into a powder.
4. Add the melted butter and Parmesan cheese, and continue to blend until the mixture resembles wet sand.
5. Transfer the mixture into a circular cake tin about 26 cm in diameter with a removable base.
6. Press the mixture firmly using your hands or the back of a spoon to create an even layer.
7. Freeze it for 5 to 10 minutes.

For the filling:

1. In the food processor, add all the cheeses and blend until creamy.
2. While the processor is running, add the yogurt, salt, pepper, herbs, and finally the beaten eggs, until you achieve a smooth mixture.
3. Add the spinach and grated carrot, and mix well.
4. Pour the mixture into the cake tin and bake at 160°C for 35 to 40 minutes.
5. Remove the savory cheesecake from the oven and let it cool for 15 minutes before serving.

Enjoy!

Source: Argiro Barbarigou