Dessert
by CookWhatHK0 saved
Greek cheesecake sets a cracker crust under a savoury cream cheese and feta filling, topped with diced cucumber, tomato and olives.
Crust: To make the crust, combine the snack crackers with the melted butter in a food processor and blend until well combined. Press this mixture evenly into your ring molds, aiming for a thickness of about ½ inch. Place them in the refrigerator and chill overnight to set.
餅底——喺食物處理器中將餅乾與融化牛油打碎混合，按壓入圓形模具至約 1.5 厘米厚，放入雪櫃冷藏一晚。
Cheesecake Filling: prepare the cheesecake filling by blending the cream cheese, diced feta, a peeled and cored garlic clove, and fresh parsley in a food processor. Carefully divide this mixture among the made molds and smooth out the tops. Return them to the refrigerator and chill for at least 2 hours.
芝士蛋糕餡——喺食物處理器中將忌廉芝士與切粒菲達芝士、去皮去芯蒜頭同巴西利打勻，分入模具中並抹平面層，放入雪櫃冷藏 2 小時。
Topping: For the topping, finely dice all the vegetables and olives. Toss them gently with a drizzle of olive oil. Season with salt and pepper according to your preference. Spoon this vegetable mixture over the chilled cheesecake layer. Keep the cheesecakes refrigerated until you're ready to serve them immediately.
面層——將蔬菜同橄欖切成小粒，淋上少許橄欖油拌勻，用鹽同胡椒調味，鋪在芝士蛋糕層上，上桌前保持冷藏。
For easier unmolding, gently run a knife around the inner edge of each mold. Sprinkle with some freshly chopped parsley and serve right away.
要更容易脫模，用刀沿模具邊緣劃一圈，灑上巴西利碎即刻上桌。
