Nutrition Facts
4 servings
4
Savory cheesecake with peas and mint recipe
Mint in savory dishes is not exclusive to English cuisine. It can be found in the cooking of the Near and Middle East as well, and in my home because I think it pairs well with peas, but not only that! This is why I combined them in this savory cheesecake.
For the creamy filling
300 Cooked peas (fresh)
100 Fresh vegetable cheese (or fresh goat cheese)
6 Fresh mint
4 Olive oil
4 Agar agar
Salt
4 Water
Pepper
For the cookie base
50 Margarine (or deodorized coconut oil)
Peas
Mint (for decoration)
Directions
1
Start by mixing the crackers with the softened margarine. Place your rings on a plate lined with parchment paper. Evenly pour the crushed biscuits into each ring, then press down and smooth with the back of a small spoon. Set aside in the refrigerator.
2
Prepare the creamy pea and mint mixture. In the bowl of your blender, add the peas, cream cheese, mint leaves, and olive oil. Blend until very smooth, then season with salt and pepper to your liking. In a small saucepan, dissolve the agar-agar in water and bring to a boil for one minute. If the mixture becomes too thick, add just a little bit of water. Quickly pour it into the blender with the pea cream and blend immediately to combine everything. Pour the cream over the crumb bases. Smooth it out and refrigerate for at least 4 to 6 hours.
3
To finish, carefully remove from the mold onto serving plates, using the blade of a knife to slide between the cheesecake and the ring. Decorate with small peas and mint leaves.
Ingredients
For the creamy filling
300 Cooked peas (fresh)
100 Fresh vegetable cheese (or fresh goat cheese)
6 Fresh mint
4 Olive oil
4 Agar agar
Salt
4 Water
Pepper
For the cookie base
50 Margarine (or deodorized coconut oil)
Peas
Mint (for decoration)
Directions
Directions
1
Start by mixing the crackers with the softened margarine. Place your rings on a plate lined with parchment paper. Evenly pour the crushed biscuits into each ring, then press down and smooth with the back of a small spoon. Set aside in the refrigerator.
2
Prepare the creamy pea and mint mixture. In the bowl of your blender, add the peas, cream cheese, mint leaves, and olive oil. Blend until very smooth, then season with salt and pepper to your liking. In a small saucepan, dissolve the agar-agar in water and bring to a boil for one minute. If the mixture becomes too thick, add just a little bit of water. Quickly pour it into the blender with the pea cream and blend immediately to combine everything. Pour the cream over the crumb bases. Smooth it out and refrigerate for at least 4 to 6 hours.
3
To finish, carefully remove from the mold onto serving plates, using the blade of a knife to slide between the cheesecake and the ring. Decorate with small peas and mint leaves.
Notes
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