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Savory cheese cake

savory cheese cake

I fell in love with this savory cheese cake at first sight. I found it on the delightful blog Carlotta e il Bassotto, which has inspired me several times (stuffed zucchini flowers and the beautiful phyllo pasta breadsticks are just 2 examples). The author is very kind and teaches cooking classes in Switzerland.

This recipe is of an amazingly ease and quick to prepare. Today I literally prepared it in just a few minutes and then put it in the oven with the automatic switch-off timer. Perfect!

The ingredients have a synergistic effect, that is, the result is much more than the simple sum of the individual ingredients. This savory cheese cake is a delicate and tasty savory cake at the same time, which is widely appreciated by your guests, I guarantee it.


  • 8.8 oz ricotta cheese
  • 8.8 oz mascarpone cheese
  • 3 eggs
  • 1  teaspoon of salt
  • 4.2 grated Parmesan cheese
  • 1 tablespoon of grain mustard
  • about 1 tablespoon of chopped rosemary and sage (minced with a knife)
  • salt
  • pepper


  1. Turn on the oven at 356 ° F.
  2. Line a pan with removable edges of about 7 in in diameter with parchment paper.
  3. Mix all the ingredients with an electric mixer and then pour the mixture into the pan.
  4. Bake in a hot oven for 1 hour.
  5. Let the cheese cake rest for a few minutes before removing it from the mold and cutting it.
  6. Buon appetito!


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