Easy meal #23 : courgettes and rosemary cheesecake.
This is an easy recipe to smartly use our latest summer courgettes. This veggie cheesecake can make a complete meal for all the family membres during the week. Quite practical : you can keep oni in the fridge one day at least.
Preparation time : 10 minutes
Baking time : 35 minutes at 180 °C
- 3 courgettes (medium size)
- A few rosemary leaves
- 3 eggs
- 450 g Philadelphia cheese
- Salt and pepper
- 40 crakers
- 75 g butter at room temperature
Preheat the oven at 180 °C.
Peel the courgettes and sliver them. Fry them at medium heat for 5 minutes with a tablespoon of olive oil. Salt and pepper.
In the meantine, crush the crackers and mix them with the butter with a fork. Spread the dough on a iron plate with a circle.
Mix well Philadelphia cheese and eggs till it’s light and fluffy. Lightly salt and pepper.
Once the courgettes are cooked, stir them in the dough. Then pour the dough on the biscuits. Spread some rosemary leaves on top of it. Bake the cheesecake for about 5 minutes.
Delicious warm or cold … As an appetizer or as a main meal.
Have a lovely week,