Prepare the fillingPeel and dice the zucchini. Put all the ingredients for the cheesecake filling into blender or food processer and blend until a smooth and creamy. Remove the cheesecake pan from the freezer and evenly distribute the filling on top of each crust.Prepare the toppingPut all the ingredients for the topping in a small bowl and stir until creamy and well combined.AssemblePut small dollops of the topping on each cheesecake and swirl it in a circular shape using the tip of a knife. Put the cheesecake pan back in the freezer for approximately 2 - 4 hours, or until the cheesecake hardens. Store in the refrigerator until ready to serve. Do not leave out a room temperature because they will become soft and lose their shape.Reprinted with the permission of Caralishious.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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