Savoury cheesecake


INGREDIENTS (for 3 small savoury cheesecakes)

  • 3 wholemeal rusks
  • 1 scoop of EnerZona Vegetal Protein
  • 1 teaspoon of extra virgin olive oil
  • 1-2 tablespoons of water
  • 80g ricotta cheese
  • 75g of light spreadable fresh cheese
  • 1 small zucchini
  • 1 mini yellow bell pepper
  • 3 cherry tomatoes
  • 1 bunch fresh basil


Blend the rusks with the Vegetal Protein to the consistency of flour. Place in a bowl, add oil and water, you should get a mixture that’s a bit wet, like a sweet cheesecake. Add another tablespoon of water if necessary.

Dice the zucchini and yellow bell pepper into small cubes; cook them for a few minutes in a non-stick pan.

In a small bowl, mix the ricotta with the spreadable cheese. Add the cooked vegetables, leaving some aside for garnish. Add some chopped basil.

Get some cylindrical silicone or disposable aluminium moulds. Place the biscuit mixture on the bottom and press down well with a spoon to compact it. Spread the cheese and vegetable mixture on top. Level the surface and move to the freezer for at least 45 minutes.

When ready to serve, cut the tomatoes in half and garnish with the extra vegetable cubes and the halved tomatoes. Finish with some basil leaves and enjoy.


Recipe for 3 complete blocks, one per cheesecake.