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Savory Peas Cheesecake

Savory Peas Cheesecake

Avatar of Anna Mariasolo-dolce
4 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 4 hours
Total Time 4 hours 20 minutes
Course Antipasti
Cuisine Italian
Servings 4 servings


  • 227 g cream cheese let it stay for 1hr at room temperature 8 oz
  • 500 g ricotta 17.6 oz
  • 100 ml half & half cream 3.34 oz
  • 150 g frozen peas 1 cup
  • salt and pepper to taste
  • 1 minced garlic
  • 2 bags Gelatine Knox
  • parsley
  • olive oil extra virgin


  • Peas and Cheese Cream
  • Spread the gelatine in icy water for 10-15 minutes.
  • Meanwhile, heat olive oil in a pan over medium heat.
  • Stir in garlic, cook for about 2-3 minutes.
  • Add frozen peas and stir.
  • Season with salt and pepper.
  • Cover the pan and cook until the peas are tender for about 5 minutes.
  • Pour over the cooked peas together with the half & half cream and emulsify everything with an immersion mixer.
  • In a bowl mix, ricotta, and cream cheese until they become a smooth cream, after that add the emulsified pea cream and mix very well.
  • Dissolve the gelatin in a pan at low flame. Filter it and put it into the soft cream and stir until it is incorporated.
  • Crust
  • Combine Thin Wheat Baked Crackers crumbs with melted butter, press onto bottom of 24 cm (9 inches) springform pan, and store in the fridge until the filling is ready.
  • Assembling
  • Pour the filling into the crust; smooth the top with a rubber spatula.
  • Cover with plastic wrap, and refrigerate until firm, 3-4 hours.
  • Unclasp sides of the pan, remove the cheesecake and decorate as you please.


Keyword cheesecake
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