When our favorite dessert plays the salty card with feta cheese and pepper marmelade, we can’t help but absolutely love it!

Serves: 6 Preparation time: 20′ Bakes in: 40′ Ready in: 60′

200 g cocktail biscuits or saltine crackers
100 g butter, melted
2 tbsp raw pistachios, crushed

For the cream filling:
800g soft white cheese with salty notes
200g soft feta cheese, grated
1 garlic clove, crushed
½ cup dill finely chopped
1 cup spring onions, finely chopped
3 eggs lightly beaten
2-3 small courgettes, finely diced
½ cup raw pistachios
salt, freshly ground black pepper

For garnishing:
cucumber, finely sliced with potato peeler
raw pistachios, crushed
dill, finely chopped
extra-virgin olive oil


Step 1
Grind biscuits with pistachios in a mixer. Add melted butter and mix until you obtain a sandy dough. Spread the dough at the bottom of a round springform with removable bottom and tamp down. Place in the fridge for 15 minutes.

Step 2
Whip all cheese with eggs for 2 minutes. Transfer in a bowl, mix with the rest of the ingredients and season with salt and pepper accordingly.

Step 3
Spread the cheese mix on the cooled down dough and bake for 35-40 minutes at 180C in a preheated oven. Turn down oven, leave oven door half open until cheesecake is completely cool.

Step 4
Serve with pepper marmelade on the side and garnish with cucumber slices on top, crushed pistachios, drizzling with a little olive oil.