Discover the savory cheesecake with peppers: authentic flavor and lactose-free ingredients. Perfect for intolerances and refined palates. Try it now!
Blend the crackers with the soft butter and spread into a 22 cm springform pan.
Place the pan in the fridge for 15 minutes.
Blend the ricotta and mascarpone until creamy.
Pour the mixture over the cracker base. Place in the freezer for 30 minutes.
Season the grilled peppers with extra virgin olive oil and salt. Blend the peppers with the ricotta.
If the pepper cream is grainy, strain it.
Pour the pepper cream over the cheesecake, decorate with the pepper strips.
Let the savory cheesecake rest for 3 hours in the fridge or freezer.
Italia, Campania
| Energy (kcal) | 141.71 |
| Carbohydrates (g) | 7.99 |
| of which sugars (g) | 3.48 |
| Fat (g) | 10.7 |
| of which saturates (g) | 6.02 |
| Protein (g) | 2.98 |
| Fibre (g) | 1.49 |
| Salt (g) | 0.17 |
