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Cream cheese cake with salami and cucumbers

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Ingredients for 1 servings:

  • 250 g pumpernickel
  • 100 g butter
  • 1 bunch of spring onions
  • 2 gherkins
  • 150g salami
  • 800 g cream cheese
  • 200 g cream
  • 1 point cream stiffener

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 35 minutes

savory cream cheese cake

Crumble the pumpernickel and toast two-thirds without fat. Melt the butter in it and add the remaining crumbs. Press the mixture into a dish to form the base and let it cool. Finely chop the spring onions, salami, and cucumbers and mix with the cream cheese. Whip the cream with the cream stiffener until stiff and fold into the mixture. Pour onto the base, smooth it down, and garnish with cucumber slices and chopped pistachios, if desired. Then chill for about 2-3 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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