Courgette and Thyme Delice
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Ingredients
for
- For the base
- ⅔ cup Ritz crackers
- ⅓ cup oatcake
- ¼ cup butter (melted)
Preparation steps
1.
Prepare the cheesecake base by placing the crackers and oatcakes in a food processor. Pulse until fine. Transfer to a bowl and add the melted butter. Mix well until it resembles wet sand.
2.
Place four 5 cm | 2" square food rings on a lined baking tray. Press the mixture into their bases so that they are about 1.5 cm | 0.5" deep in each ring. Chill while you prepare the topping.
3.
Grate the courgette into a sieve and press down on it to extract as much water as possible. Pat dry and combine with the cream cheese, parmesan and lemon juice in a large mixing bowl. Season with salt and pepper and beat until smooth.
4.
Spoon the topping on top of the biscuit bases and spread evenly. Chill the cheesecakes for 1 hour or until ready to serve.
5.
Before serving, remove the cheesecakes from the fridge and use a palette knife to transfer them to serving plates. Garnish the tops of the cheesecakes with some shaved Parmesan and sprigs of thyme to one side before serving.
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