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Cheesecake Yunani menata dasar cracker di bawah isian keju krim dan feta gurih, ditaburi timun, tomat dan zaitun.
Crust - Dalam food processor, haluskan cracker bersama mentega yang sudah dicairkan. Tekan campuran ke dalam cetakan ring hingga tebal sekitar 1,5 cm. Dinginkan dalam lemari es semalaman.
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.
Isian Cheesecake - Dalam food processor, haluskan keju krim bersama feta yang dipotong dadu, bawang putih yang dikupas dan dibuang intinya, dan peterseli. Bagi campuran ke dalam cetakan dan ratakan bagian atasnya. Dinginkan di lemari es selama 2 jam.
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.
Topping - Potong dadu sayuran dan zaitun menjadi potongan kecil. Aduk dengan sedikit minyak zaitun. Beri bumbu garam dan lada. Sendokkan sayuran di atas lapisan cheesecake. Simpan dalam lemari es hingga siap disajikan.
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.
Untuk memudahkan melepas cetakan, jalankan pisau di sepanjang tepi cetakan. Taburi dengan peterseli cincang dan sajikan segera.
For easier unmolding, gently run a knife around the inner edge of each mold. Sprinkle with some freshly chopped parsley and serve right away.
