Savory cheese cake with Portuguese ‘queijo fresco’ and oregano

Discover a delightful twist on traditional cheesecake with this savory version made using Portuguese ‘queijo fresco’ and aromatic oregano. Perfect as an appetizer or a unique addition to your brunch menu, this crustless savory cheesecake combines creamy, tangy cheese with the herbaceous flavor of oregano. Impress your guests with this unique and flavorful dish

Play Video

Making Savory cheese cake with Portuguese ‘queijo fresco’ and oregano

‘Queijo fresco’ is a traditional Portuguese fresh cheese made from a blend of goat and cow milk, known for its soft texture and mild, tangy flavor. Historically enjoyed as a staple in Portuguese cuisine, this cheese is often used in both savory and sweet dishes. Rich in protein, calcium, and probiotics, ‘queijo fresco’ supports bone health and digestive wellness, making it a nutritious addition to any meal.

Serves:

people

Time to Prepare:

30 min

Time to cook or cure:

36 min

Skill

baking

Serves:

12 people

Time to Prepare:

30 min

Time to cook or cure:

36 min

Skills:

Baking

Ingredients & Tools

Ingredients

1150 gram quest fresco (mixed goat and cow)
2 DIY stock cubes
8 fresh eggs
1tbsp crushes black pepper
1 handful of breadcrumb
1 tbsp dried oregano
8 tbsp of whole meal flour

Tools

1 Springform pan with a diameter of 24 cm
1 Whisk
1 Wand blender
1 Cup
Big mixing bowl
Spatula
Tablespoon

Useful guidelines

Change it up with a new flavour!

Lemon Herb and smoked ham Cheesecake

Mix fresh cheese with chopped chives, dill, and a bit of lemon zest.
Add a pinch of salt and black pepper to taste.
Fold in some finely chopped smoked ham for an extra layer of flavor.
Bake as usual and garnish with additional fresh herbs before serving.

By incorporating fresh herbs and spices thoughtfully, you can create a variety of savory ricotta cheesecakes with unique and delicious flavors.

Directions

Simply follow these steps in order to make (fill in titel):

Preheat and Prep:
- Preheat your oven to 160°C (320°F).
- Grease the springform pan with butter thoroughly with a thick layer of soft butter.

Prep the Pan:

- In a small bowl, mix together 2 tablespoons of wholemeal flour, 1 tablespoon of dried oregano, and the handful of breadcrumbs.
- Coat the buttered springform pan evenly with this mixture to create a non-stick layer and add flavor. The excess flour mixture can be left int he bottom of the pan. Place in the fridge until you will need the pan again.

Prepare the Cheese Mixture:

- In a large mixing bowl, crumble the ‘queijo fresco’ cheese.
- Add in the eggs, the crushed black pepper, the rest of the flour and the stock cube (1 by one as 2 might be too salty depending on your cubes) Taste and decide if you want to add the second cube or not.
- using a wand blender, blend until the cubes are dissolved. Then mix thoroughly with a whisk.

Mix in the milk last.

- Add the cup of milk to the eggs and whisk again to combine.

Poor mixture into pan:

- Pour the egg mixture into the prepped pan and place the pan in the oven.
- Bake the Cheesecake for 38 minutes at 160°C (320°F) until the cheesecake is set and slightly golden on top.

Cool and Serve:

- Once baked, remove the cheesecake from the oven and let it cool in the pan for about 10 minutes.
- Carefully unclasp and remove the ring of the springform pan.
- Transfer the cheesecake to a serving platter and allow it to cool completely before slicing.

Enjoy your savory cheesecake with Portuguese ‘queijo fresco’ and oregano!