Savory Cheesecake With Ricotta, Feta And Asparagus - cooking recipe

Ingredients
    250 g asparagus
    1 medium onion, chopped
    150 g savoury crackers, processed to breadcrumbs
    250 g feta or 250 g soft goat cheese
    250 g ricotta cheese
    100 ml cream
    4 eggs
    50 g parmesan cheese
    75 g butter, melted not hot
    salt and pepper
Preparation
    Mix the butter, cracker crumbs and 2 eggs.
    Press the mixture on the bottom and sides of a springform cake tin which has been lined in baking paper. refrigerate.
    blanche the asparagus for 12-20 minutes in boiling salted water. Chop them but leave about 12 spear heads to decorate the top.
    Saute the onions, add the asparagus then add the cream add cook for a few minutes.
    Mix the crumbled or grated cheese with the ricotta and the remaining 2 eggs. Then add half the parmesan and the asparagus mix. season with salt and pepper.
    Pour the mixture into crust and bake at 180C for about 1 hour. Dust with the remaining parmesan and brown under a grill. serve warm not hot.

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