Made this tonight and it was delicious. Added a handful of sliced mushrooms and some baby spinach leaves and halved the zucchini. Left out the mint. Very hard to leave some for tomorrow’s lunch. A brilliant and easy meal which I’ll definitely make again. Thanks!
I love this cheesecake so so much. I’ve served it multiple times for brunch but it’s also fab as a simple vegetarian weeknight meal. I like it best when still warm from the oven but am totally happy having cold leftovers for lunch the next day. If it’s not zucchini season where you are, see the ‘variations’ for alternative topping ideas. And if you’re short of time you can easily roast the zucchini at the same time you cook the cheesecake and then serve it on top.
• 3 small zucchini (500g / 1lb)
• small bunch mint, leave
• 250g (9oz) cream cheese (Philadelphia), softened
• 200g (7oz) feta
• 3 eggs
1. Preheat your oven to 200C (400F). Slice zucchini into rounds and pop in a roasting tray. Drizzle with a little oil but don’t add salt because you’ll be getting lots from the feta.
2. Roast for 20 minutes or until zucchini has softened and started to brown. Remove from the oven and toss in the mint.
3. Meanwhile, place cream cheese, feta and eggs in a food processor and whizz until well combined. There will still be a few tiny lumps from the feta. Grease a 20cm (8in) oven proof frying pan or spring form pan. Spoon the cheesey mixture into the pan and smooth out the top. Press the cooked zucchini into the top.
4. Bake cheesecake for 15 minutes. Turn and cook for another 5-10 minutes or until browned around the edges and puffed up a little. Serve warm.