ITALIAN RECIPES NEW YEARS eve MENU
- ciacookitalianabroad
Savory Vegan Broccoli Cheesecake
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 10 min
- Serving: 6
- Note + 1 h rest
Listen to the recipe
Prefer to listen to an audio summary? We use an advanced AI-generated voice to make our content accessible to everyone.
PRESENTATION
Savory Vegan Broccoli Cheesecake arrives in individual portions that look considerably more demanding than they are — a crunchy taralli crust, a smooth plant-based cream, and broccoli florets on top. The ingredient that tips the whole thing from pleasant to genuinely interesting is pink peppercorn, which brings fruity, faintly sweet, aromatic notes and balances the assertive flavor of broccoli. The result is an appetizer that reads as occasion-worthy without asking much of the cook.
Taralli — small, baked Italian ring-shaped snacks — replace the standard cracker crust and hold their texture well under the creamy filling, keeping the contrast between crisp and soft intact in every bite. The individual format makes these easy to pass at a buffet or set out at a dinner table where the visual effect matters as much as the flavor, and the short ingredient list means nothing gets in the way of what pink peppercorn does to the finished dish.
You might also like:
INGREDIENTS
- For the base
- Taralli (Round breadsticks) 0.5 lb (225 g) - with oil
- Vegan butter 8 tbsp (110 g)
- For the cream
- Philadelphia plant-based spreadable cheese 2 cups (435 g)
- Broccoli ½ cup (40 g)
- Fine salt to taste
- Black pepper to taste
- Red pepper to taste
Preparation
How to prepare Savory Vegan Broccoli Cheesecake
To prepare the savory vegan broccoli cheesecake, start by placing the classic taralli in a food processor 1 and blend them into a powder 2. Transfer the crushed taralli to a bowl and add the vegan butter previously melted in a bain-marie 3.
Mix thoroughly with a spatula 4 until you obtain a homogeneous, sandy-textured mixture. Lightly oil the molds for the mini cheesecakes, line them with baking paper and distribute the taralli mixture evenly over the bottom 5. Press it firmly with the back of a spoon to obtain uniform bases 6. Transfer the molds to the refrigerator and let them set for at least one hour.
In the meantime, take care of the broccoli. Separate the florets from the central stem, cutting them into small pieces 7. Rinse them in cold water, then plunge them into boiling water 8 and cook for about 5 minutes. Drain them with a slotted spoon 9.
Immediately transfer them to a bowl of ice water 10 to stop the cooking and preserve their bright green color. Finally, drain them thoroughly. Now prepare the cream: put the Plant-based Philadelphia in a bowl, add the salt and black pepper 11 and mix until you obtain a smooth, even consistency. After the resting time, take the bases out of the refrigerator and spread the Plant-based Philadelphia cream over them, leveling the surface well with the back of a spoon 12.
Carefully remove the molds and the baking paper, then decorate the mini cheesecakes with the previously blanched broccoli florets 13. Finish with a grind of pink peppercorns 14. The savory vegan broccoli cheesecake in single-portion format is ready to be served 15!
Storage
Tip
For the translation of some texts, artificial intelligence tools may have been used.
From our bloggers