If you are waiting for the guests and wish to surprise them with an unusual appetizer, this cheesecake with fresh sweet red pepper will be in ideal choice for the occasion. It looks appetizing, while its flavor and taste won’t leave anyone indifferent!
Ingredients
- crackers: 150 g (with onion or cheese flavor)
- butter: 85 g (75 for the base and 10 g for covering the baking form)
- egg white: 1 piece
- garlic: 2 piece
- egg: 4 piece
- cream cheese: 300 g
- ricotta: 300 g
- hard cheese: 150 g
- thyme: 1.5 tsp
- black pepper: 0.5 tsp
- sweet red pepper: 500 g
- flour: 10 g
- olive oil: 1 Tbsp
- balsamic vinegar: 0.5 Tbsp
- salt: 1 pinch
- basil: 1 piece (fresh, for the decor)
Metric Conversion
Stages of cooking
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Mill the crackers in a blender or the kitchen machine
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Add soft butter, shredded garlic and egg white
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Mix all the ingredients well to get a smooth mass
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Take a loose-base cake tin around 20 cm in the diameter, cover with butter and add flour
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Spread the base of the cheesecake on the bottom of the tin with your fingers
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Now, let’s make a cheese layer. Take a bowl and mix cream cheese, eggs and ricotta
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Stir everything well. If needed, use mixer
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Add dried thyme, black pepper and salt. The amount of these ingredients depends upon your taste
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Then add grated cheese
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Stir the ingredients using a spoon
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Pour the cheese layer upon the cracker base
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Bake the cheesecake in the oven heated to 180 degrees for about 60 minutes. Let the cake cool down a bit, place it into the fridge for several hours.
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Wash fresh red sweet pepper, put it into the baking form covered by the baking paper
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Bake the pepper in the oven heated to 180 degrees until it becomes soft. Turn it from side to side several times. Turn the oven off, wait until the pepper cools down and remove the cover and seeds from it. Cut the pepper into long strips, the width of which should be around 1-1.3 cm, and then curl them into small rolls.
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Decorate the cold cheesecake with pepper rolls and add some salt above. Then take a cup, mix balsamic vinegar and olive oil in it and cover the pepper with the “sauce”. Decorate the cheesecake with basil leaves. Enjoy the dish!
