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Savoury Radish Cheesecake Verrines
A savoury take on cheesecake, built the same way as the sweet version but in reverse order of richness: a chopped egg and herb layer at the bottom, a whipped cream cheese and ricotta filling on top, and a salted cracker crust to finish. A few hours in the fridge sets everything into neat, sliceable layers, topped with thin radish rounds just before serving.
- Total time
- 275 min
- Prep
- 25 min
- Cook
- 10 min
- Rest
- 240 min
Ingredients
Method
Cook the eggs in salted water at a gentle simmer for about 10 minutes, until hard-boiled. Cool them under cold water, peel and let cool completely.
Cut 4 rounds from one egg and place one round in each of 4 individual moulds.
Finely chop the rest of the hard-boiled eggs, the washed and picked parsley, the gherkins, the peeled and chopped shallot, and the capers. Add the olive oil and blend in the Tupperware Extra Chef.
Mix this into the cream cheese and ricotta in a mixing bowl. Divide the mixture among the moulds.
Blend the salted crackers with the soft butter in the clean Extra Chef to a soft paste. Cover each mould with 2 tablespoons of the mixture, smooth the top, cover and chill in the fridge for about 4 hours to set.
Wash the radishes and slice them thinly.
Unmould the cheesecakes and serve decorated with radish slices.
