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Author Notes: Call me crazy but sometimes I really prefer savory cheesecakes.... —MarieGlobetrotter
- 150g cream cheese
- 200g fresh, smooth goat cheese
- 75g hazelnuts
- 110 dried figs
- 200g grated zucchini
- 2 tablespoons hazelnut powder
- 2 tablespoons fresh chives, chiseled
- salt and pepper
- 1 handful crumbled hazelnut
- In a bowl, mix the hazelnuts and figs for the base of the cheesecake. The dough will be quite sticky. Using a spoon, spread out the dough on the bottom of a silicone dish and press well.
- In your mixer, beat together cream cheese and goat cheese until quite frothy. Add the grated zucchini, chives, hazelnut powder, salt and pepper. Top you cheesecake with crumbled hazel nuts
- Spread out the cheese mixture on the dough. Set in the fridge overnight