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🍰 Savory Spinach Cheesecake

291 kcal · 30 min · 4 servings

Ingredients

• pretzel sticks 200 g
• butter 225 g
• leaf gelatin 6 pcs.
• lemons 1 pc.
• baby spinach 200 g
• onions, yellow 1 pc.
• garlic cloves 1 pc.
• oil 2 tbsp
• salt pinch
• pepper, black ground pinch
• cream cheese, plain 400 g
• mascarpone 250 g
• whipping cream 400 ml
• cayenne pepper pinch

Instructions

1. 1. Place salted crackers into a freezer bag.
2. 2. Crush the salted crackers into fine crumbs.
3. 3. Melt butter in a pot.
4. 4. Mix the melted butter with the cracker crumbs.
5. 5. Transfer the mixture into a springform pan.
6. 6. Press the bottom of the pan firmly with your hand.
7. 7. Place the pan with the crust in the refrigerator.
8. 8. Soak leaf gelatin in cold water.
9. 9. Rinse the lemon under hot water.
10. 10. Grate about two teaspoons of lemon zest finely.
11. 11. Cut the lemon in half.
12. 12. Squeeze the juice from the lemon halves.
13. 13. Wash the spinach.
14. 14. Let the spinach drain.
15. 15. Cut the onion in half.
16. 16. Peel the onion.
17. 17. Dice the onion finely.
18. 18. Peel the garlic.
19. 19. Mince the garlic finely.
20. 20. Heat two tablespoons of oil in a pan over medium heat.
21. 21. Sauté the onion and garlic for about two minutes until translucent.
22. 22. Add the spinach to the pan.
23. 23. Let the spinach wilt for about three minutes.
24. 24. Season the spinach with salt and pepper.
25. 25. Let the spinach cool down.
26. 26. Place cream cheese in a bowl.
27. 27. Add mascarpone to the bowl.
28. 28. Add the lemon zest.
29. 29. Add one tablespoon of lemon juice.
30. 30. Stir the cream until smooth.
31. 31. Place the whipping cream in a tall container.
32. 32. Whip the cream stiff using a hand mixer with a whisk attachment.
33. 33. Squeeze the soaked leaf gelatin.
34. 34. Warm the gelatin in a pot over medium heat.
35. 35. Heat the gelatin until it is liquid.
36. 36. Take one or two tablespoons of the cream.
37. 37. Gently stir the cream into the liquid gelatin.
38. 38. Pour the gelatin mixture into the bowl with the rest of the cream.
39. 39. Mix the gelatin with the remaining cream.
40. 40. Gently fold the whipped cream into the cream mixture.
41. 41. Fold the cooled spinach into the cream mixture.
42. 42. Spread the spinach mixture over the prepared crust.
43. 43. Chill the cake in the refrigerator for at least three hours.
44. 44. Slice the savory cheesecake.
45. 45. Sprinkle the portions with cayenne pepper.
46. 46. Serve the cake.

Nutrition per serving

• kcal: 291
• Protein: 6 g · Fett/Fat: 25 g · Carbs: 12 g