Savoury cheesecake set to redefine a beloved classic

Cheesecake that's not served sweet, but... savoury? It may seem strange to you, but only until you decide to take a risk and give this recipe a chance. Once you take the cake out of the oven and taste the first bite, you will immediately change your mind.

Among all the cakes loved, there is no more iconic bake than the cheesecake. Entire generations have adored soft, melt-in-your-mouth cake made with cheese, as this love has been meticulously passed down from great-grandparent to grandchild. With such a long-standing tradition, seeking innovations in the recipe can seem blasphemous. However, sometimes, such a move is fully justified. After trying the savoury cheesecake, even the sternest, most discerning high court would declare the chef innocent beyond any doubt.

So, what exactly is the deal with savoury cheesecake? There are a few "shocking" moments in this recipe. First: vegetables. The recipe calls for courgette, tomatoes, garlic, and spinach, a combination that would have been the last thing you associated with cheesecake until now. Second: feta cheese. The combination of cottage cheese and this popular, salty cheese is a bullseye... even with your eyes closed.

The recipe is simple and you don't need any special pastry skills to execute it. So... good luck!

Ingredients:

• 500 grams of cheesecake cottage cheese,
• 140 grams of feta cheese,
• 200 millilitres heavy cream,
• 3 eggs,
• 200 grams spinach leaves,
• 2 tablespoons olive oil,
• 3 garlic cloves,
• 3 tomatoes,
• 1 small courgette,
• salt, pepper.

Preparation:

      
1. Sauté the spinach leaves in heated olive oil. Add the garlic pressed through a press, season with salt and pepper. Sauté for a few moments until the spinach evaporates and reduces in size.
2. Meanwhile, cut the tomatoes and courgette into cubes. Set these vegetables aside for now.
3. Thoroughly mix the cottage cheese with the feta, cream, and eggs. Finally, add the sautéed spinach, tomatoes, and courgette to this mixture.
4. Transfer the prepared mixture to a baking pan lined with parchment paper. Bake for 50 minutes in an oven preheated to 175°C. Serve warm. Enjoy!