Zucchini Cheesecake

• 250 g of wholemeal rusks (or cereal crackers or taralli)
• 140 g butter

INGREDIENTS (for the cream)

• 120 g of sheep ricotta (or cow ricotta if you prefer)
• 120 g of Philadelphia-type spreadable cheese
• 50 g grated parmesan cheese
• 1/2 teaspoon cornstarch
• 1 egg
• 6 fresh mint leaves
• salt and pepper
• 3 courgettes (4 if small)
• cherry tomatoes
• extra virgin olive oil
• 1 clove of garlic

• Prepare the base by blending the biscuits (or crackers) in a mixer, melt the butter and mix well. Distribute in the chosen mold after having lined it with baking paper. Press well using a spoon or your fingertips. Place in the refrigerator.
• Dice 2 and a half courgettes and the cherry tomatoes. Sauté the vegetables in a pan with extra virgin olive oil and a clove of garlic if you like. The vegetables must remain crunchy (not overcooked!). Add salt and pepper.
• Wash the mint leaves and chop them.
• Cut the remaining half of the courgette into slices and blanch for 1 minute. Drain and let cool.
• In a large bowl, mix all the ingredients: cream cheese, ricotta, parmesan, egg, mint, salt, pepper and cornstarch.
• Take the mold and spread the diced vegetables on the bottom. Pour the cheese mixture on top and level it.
• Decorate with the courgette slices to form flowers with a cherry tomato slice in the centre.
• Bake at 150° for about 25 minutes.