- Crackers or taralli 200grams
- Butter 50grams • 717 kcal
- asparagus 400grams
- Ricotta cheese 150grams • 140 kcal
- Spreadable cheese 150grams
- Shallot 1/2
- Grated parmesan cheese a spoon
- Edible gelatine 1 sheet
- Salt as much as it is needed • 1 kcal
- Black pepper as much as it is needed
- Extra virgin olive oil as much as it is needed
The asparagus cheesecake is a savoury pie easy and quick to prepare: a perfect tasty recipe for an alternative appetizer based on ricotta cheese and asparagus with a crunchy base of crumbled taralli. The cheesecake can be prepared in a sweet or savory version but, with this recipe, we propose a savoury version based on vegetables that will be literally loved by everyone. Asparagus is an ingredient rich in vitamins and very versatile in the kitchen, perfect to accompany first courses, second courses in the oven or as a simple side dish. Let's see how to prepare a creamy and above all delicious asparagus cheesecake without mistakes!
Melt the butter in a saucepan (1). Blend the taralli in a mixer until a floury consistency is achieved. Add the melted butter to the blended taralli and mix well (2). Take a hinged cake mold with a diameter of 24 centimeters, pour the mixture in it and apply light pressure with your hands so as to compact the base (3). Put it in the refrigerator for 30 minutes.
Put the gelatin to melt in cold water and squeeze it aside (4). Clean the asparagus by removing the hard part of the stems (5), rinse them with cold water and cut them into slices. In a non-stick pan lightly fry a finely chopped shallot, add the asparagus and cook for 15 minutes on a low heat until soft (6).
Pour the asparagus in a mixer together with the squeezed gelatine sheets, add a pinch of salt and pepper and blend until creamy (7). At this point add the asparagus cream, the ricotta cheese, the Parmesan cheese, the spreadable cheese, a pinch of salt and pepper in a bowl and mix until the mixture is smooth and well amalgamated (8). Take the base from the refrigerator, pour your ricotta cheese and asparagus stuffing on it and level it with a spatula. Let your cheesecake rest in the refrigerator for 3/4 hours before serving (9).