There spinach cheesecake it is a savory version of the best known American dessert made of biscuits, spreadable cheese and topping of wild berry jam, loved in the Anglo-Saxon world, but now also very famous in Italy. The composition of the savory version provides the same concept of ingredients as the sweet one, that is, a crunchy base and a filling of cheese, in this case, combined with some seasonal vegetablesand like spinach.
The basis of the cheesecake
That they are salty crackers, wholemeal, legume flour, rice flour or taralli, or even rusks or, why not, crumbled dry bread: all these ingredients are perfect for the base of your cheesecake to spinach. You can decide to mix them with melted butter or leave it at room temperature. It is essential that they are reduced to as homogeneous crumbs as possible: you can chop them with the help of a mixer or manually.
The spinach cheese cake recipe
Ingredients
400 g boiled and squeezed spinach, 200 g cream cheese, 80 g Emmental, 150 g cow's milk ricotta, 100 g Parmesan cheese, 100 g salty crackers, 2 eggs, 50 g butter, salt.
Method
first mince the boiled and squeezed spinach, put them in a bowl and add the ricotta, Parmesan, eggs, a pinch of salt, spreadable cheese and half Emmental. Mix well and keep aside. In the meantime, chop the crackers, placing them inside a paper bag and gently pounding them with the pestabistecche. Pour the crackers into a bowl and mix them with the butter that you have melted in a bain-marie in a saucepan. Spread the mixture of crackers and butter on the bottom of a round pan, leveling it well with the help of a spatula. Place the ricotta and spinach filling on top, finish with the remaining Emmental and bake in a preheated oven (200 °) for about 25 minutes. Once cooked, let it cool before serving. Like many other savory pies, this one is also perfect eaten the day after preparation.
In the tutorial some tips for a delicious cake
