Salty sticks cheesecake „You’ve got to be kidding me“

80 g soleti sticks
40 g cow ghee
250 g (two packs) cream cheese
250 g grilled zucchini
salt, olive oil, lemon juice and black pepper to taste, some fresh parsley and a red chilly pepper for decoration
Crush the “Soleti” sticks into crumbs. Add the ghee and mash together with your hands until the ghee has melted and completely mixed with the crumbs. Stir the cream cheese in a bowl adding salt, black pepper and olive oil to taste. Cut the grilled zucchini into pieces about 2×2 cm each. Add the finely diced chilly pepper, parsley and lemon juice. Leave the mixture to stand for a little while.
In the meanwhile prepare your baking tray by laying baking paper on it. Ideally choose a round tray with a diameter of around 22-22 cm. Cover the bottom with the buttered crumbs and press them tightly to help them stick. Leave the cake base in the freezer for 3-4 minutes to set. When it is ready, cover it evenly with the cream cheese, adding the zucchini on top. Leave the cake to set in the fridge for at least 30 minutes before serving.

harmonica products in the recipe

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