250g ricotta cheese
1 tub good quality feta cheese
20cl single cream
150g crackers (TUC for example)
70g melted butter
2 tbsp sesame seeds
4 good sprigs mint
1 small bunch chives
4 sheets gelatine
2 good-sized courgettes
Grated zest of an untreated lemon
½ tsp Espelette chilli pepper or 1 small chilli pepper for the bravest
Soak the gelatine sheets in a large bowl of cold water.
Cover the bottom of a mold with greaseproof paper and butter the sides.
Mix the crackers, sesame seeds and melted butter. Pack this mixture evenly into the bottom of the mold.
Wash the courgettes, remove the ends and grate.
Bring some salted water to the boil in a large saucepan. Plunge the courgettes in the water and cook for 1 minute as soon as the water returns to boiling point. Strain immediately and rinse them in cold water to stop them from cooking any further. Squeeze them to remove as much water as possible.
In a bowl, whip together 15cl of cold single cream and the ricotta cheese until the mixture is smooth and foamy. Add the feta cheese cut into cubes and blend again.
Warm the remaining single cream in a small saucepan. Squeeze the water out of the gelatine sheets and add them to the cream, off the heat. Mix to ensure they dissolve properly. Pour the mixture into the previous preparation and mix well.
Chop the mint and chive leaves, add them to the mixture along with the grated courgettes and lemon zest.
Add salt, the Espelette chilli pepper or small chilli pepper, finely chopped.
Pour over the cheesecake base and place in the refrigerator for at least 6 hours.
Just before serving, roughly break up the walnuts. Decorate the top of the cheesecake with walnuts and rocket.
This savoury cheesecake works marvellously with a Touraine, Famille Gaillard 2012: Full, fat and driven by beautiful exuberance with aromas of blackcurrant, citrus fruits and boxwood.