There are times where two ideas come to obsess you so much, they eventually merge and make one new idea, a sort of hybrid version of the two initial ones.
It’s kind of what happened to me: Parisdansmacuisine’s article about those individual maple syrup cheesecakes, using magic tupperwares (I-must-get-them!) And the Gourmandiseuse’s butternut, that I already talked about recently here, were side by side in my mind. But it wasn’t until a couple of zucchinis made their way into my fridge that it all went tilt! I needed a cheesecake with Parisdansmacuisine’s presentation, and I had to use the Gourmandiseuse’s cheesecake friendly way of preparing veggies. There it was!
Impatient as I am, I couldn’t wait for the EmpilOdéco tupperwares to be put up for sale, so I just went with the equipment I had available in the kitchen to get to my goal. A savory zucchini and bacon cheesecake.
I really wanted to be able to turn the cheescakes out (photo requirement) but assume that in small ramekins, it will be just as good (and less hassle: p)
So, let’s get down to business:
For 4 to 6 people:
200g of bacon (optional)
200g of Philadelphia cream cheese (or equivalent)
70g of butter
Salt, pepper, ground garlic, ground nutmeg.
Preheat the oven to 180 ° C.
Wash the zucchini, cut it into pieces and put it to cook in a pan with a little water.
Meanwhile, prepare the cheesecake base: Melt the butter in the microwave.
Then with a mortar and pestle, mix the melted butter with the McVities until you obtain a malleable paste. (Neither too sandy nor too oily – I know, I’m being super accurate:))
Grease and flour your ramekins (if you want to try turning them out afterwards …)
Press your McVities paste at the bottom of the ramekins (fill them up to about 1 / 3). Reserve.
Once your zucchini is cooked, remove it from the heat and drain. Add the salt, pepper, garlic and nutmeg. Mix. Add the tray of Philadelphia, eggs, and mix again.
In a small pan on the side, cook your bacon and add them to your zucchini preparation. (Optional)
Finish filling your ramekins with the zucchini.
Bake 20-25 minutes.
Remove from oven when the preparation has turned a light golden brown color.
Cool to room temperature.
Reheat in the oven a few minutes before serving ( I always find it better to reheat than to serve them immediately. It gives the zucchini time to solidify a little).
And there we have it : yet another cheesecake variation out in the open