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Baked salted cheesecake

ingredients

servings

2

Potatoes

150 grams

Breadcrumbs

100 grams

Butter

1 knob

Eggs

1 unit

Salt

1 pinch

Pepper

1 pinch

Certosa cheese

160 grams

Skimmed milk

3 spoons

Light mozzarella cheese

1/2 unit

Grated Parmesan cheese

1 spoon

Cherry tomatoes

50 grams

Champignon mushrooms

50 grams

Extra virgin olive oil

1 spoon

single courses from Italy

Baked salted cheesecake

Baked salted cheesecake

vegetarian with gluten with eggs with lactose high in calcium high in potassium high in phosphorus

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Baked salted cheesecake

For a cheese cake with a crunchy, tasty and creamy base!

Baked salted cheesecake step 1

step 1

Peel the potatoes, cut them into cubes and boil in salted water. Once cooked, mash them with a knob of butter and let them cool.

Baked salted cheesecake step 2

step 2

Mix the breadcrumbs, the egg and salt and pepper to taste.

Baked salted cheesecake step 3

step 3

In a oiled pan form a base with the mixture obtained.

Baked salted cheesecake step 4

step 4

In a bowl, soften the Charterhouse with a little milk.

Baked salted cheesecake step 5

step 5

Spread it evenly on the base.

Baked salted cheesecake step 6

step 6

Add the slices of mozzarella (io fontal) and grated Parmesan (pepper if you want).

Baked salted cheesecake step 7

step 7

Finally add cherry tomatoes and sauteed mushrooms with salt and pepper oil and sprinkle with a little olive oil.

Baked salted cheesecake step 8

step 8

Cook in a static oven at 200 ° C for about 30 minutes and take it out of the oven!

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