Courgette and Thyme Delice
ready in 1 hr 40 min.
- For the cream cheese topping
- 1 medium Zucchini
- 1.333 cups grated Cheese
- ½ cup Parmesan (finely grated)
- ½ lemon (juiced)
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.
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.
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.
Spoon the topping on top of the biscuit bases and spread evenly. Chill the cheesecakes for 1 hour or until ready to serve.
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.