Cheesecake with Cucumber

A savoury cheesecake with fat reduced cream cheese and chives and lemon. Topped with fresh cut cucumber slices.

That may sound weird, but the cream cheese in its non sweet veriaty is a great starter for a dinner in summer. It is light and not too rich.

The prepwork is easy. Just melt some buutet and drop it with the crackers in a blender and make a fine mix.
Use a 18 cm baking dish with loose bottom and place some cling film on the bottom.
Turn the cracker mix out into the dish and press it down.
Store it in the fridge while you make the filling.

Soak the gelatine leaves in cold water fir 10 min, squeeze tge water out. In a small pan melt 2 tbsp cream cheese and let the gelatine dissolve in it.
Zest the whole lemon and miit with all the cream cheese and the gelatine mix.
Finelly cut the chives and add it and stir well.
Put it on top of the cracker bottom and make it even on the top. Refrigerate for 3 hours.
Take a mandoline and slice the peeled cucumber. Let it soak on kitchen towl for a bit. Place on top and season a bit.

Recipe for 4:
200 g fat reduced cream cheese
70 g butter
70 g Ritz crackers
30 g Tuk crackers
Salt and pepper
Zest of a whole lemon
A bunch of chives
Cucumber