Salted cheesecake with fennel

Clean 600 grams of fennel. Grate the fennel with the help of a friend (the mandoline or kitchen robot). Steam shortly and drain thoroughly.

Mix the fennel with 3 chopped garlic gloves, 1 table spoon of dried basil, 1 table spoon of curry powder, 250 grams of low fat Greek yoghurt, 100 grams of gorgonzala dolce, 3 eggs, 1 table spoon of mais flour, pepper and salt.

Mix 100 grams of old bread and 2 table spoons of butter. Spread the mixture on baking paper in a small spring form. Store in the fridge for at least 1h.

Pour the fennel and cheese in the spring form. Bake in the oven at 180° for approx 40 mins (cover if the surface would become too dark).

Done ;-)!


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