We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Salty Cheesecake with Olives by of 25-11-2016 [Updated on 20-02-2018]
Today's savory cheesecakes are made with a base of rusks chopped and melted butter and then stuffed with a cream cheese-based cream like Philadelphia enriched with olives and capers. A nice cold appetizer to bring to the table and really tasty. As you know I love i cheesecake, whether they are sweet or savory, the composition made from the crunchy base and the creamy filling is super winning for me. Today I am writing to you from Bologna, I am a speaker for a marketing event and I will talk about my blog and how it has become one of the most visited cooking sites in Italy. A good experience but my colitis is rebelling;) So I'll leave you with today's recipe and we'll read about it later. Kisses :*
How to make salty cheesecake with olives
With a mixer chop the rusks, transfer them to a bowl and add the melted butter and a pinch of salt.
After blending the mixture, take some high-sided pasta cups, place them on a baking sheet lined with parchment paper and fill them with a few spoonfuls of the mixture.
Compact to form a base and leave to settle in the refrigerator for 30 minutes.
Meanwhile, prepare the cream cheese, chop the olives, capers and parsley with a mixer.
Mix the philadelphia and parmesan. Add the chopped olives, capers and parsley.
Now add the fresh cream, salt and pepper. Dissolve the gelatin, previously softened in cold water, in a couple of tablespoons of hot cream, add it to the cream and mix until you get a smooth and homogeneous cream.
Take the pastry rings with the bases from the fridge and cover them with the cream cheese and olives until you reach the edge of the ring.
Compact and refrigerate to harden for at least 1 hour.
Then remove the steel rings and decorate the salty cheesecakes with parsley, olives and capers. Then bring to the table.