I know it’s November (November?!) and you’re all thinking about pumpkins and feeling snug and cosy with the heating on etc, but whilst I can still buy them, I am making the most of courgettes.
The truth is, I’m just not ready to move on.
When we have beautiful, warm weather like this…
…I don’t feel like wrapping up and eating something hot!
This recipe was inspired by a post I saw a few weeks ago. I think I shared it with you too?
I changed it up a little, as usual, and we are really enjoying the result – the lemon zest in particular just makes it taste extra special.
I made it during a baby nap, so you know it doesn’t take long to whip up!
It isn’t going to win any beauty contests, but it really tastes delicious.
- serves 4-6
Note: I used two tins, one of 18 cm and one of 13 cm (used in the photos). You could probably just use the large one and have a deeper cheesecake. Or use a bigger tin of course.
100g crackers/savoury biscuits, crushed – I use TUC, Ritz would probably also work well
50g melted butter
1 large courgette, grated
200g goats cheese
3 large tablespoons fromage frais/crème fraîche/natural yoghurt
zest of 1 lemon
1 garlic clove – I used 2, but would use just 1 if serving to other people
small handful of basil leaves, torn
2 tablespoons plain flour
Salt and pepper, as desired
Preheat oven to 170degC
Melt butter and add to crushed crackers. Stir to coat and press into cake tin.
You want a buttery biscuit base
Bake the base in the oven for around 10 minutes. Remove and leave to cool.
Beat goats cheese in large bowl until softened. Add garlic, fromage frais, eggs, plain flour, lemon zest and mix together until combined.
Add the basil, grated courgette and season. Stir so that courgette is evenly distributed.
Pour mixture onto buttery biscuit base and return to the oven for about 40 minutes. The cheesecake should start to colour but not be completely brown. You don’t want it to jiggle too much either.
Serve warm, or cold from the fridge.