Medium 
120 Minutes Savory Recipes
Savory Cheesecake with Carob Rusks and Chili Jam
A delicious recipe for savory cheesecake with carob rusks and chili jam, created by Manos Dimitroulis!
What we will need:
For the crust:
- 100 g Carob Rusks
- 4 Medjool dates, soaked in hot water
- 2 flax eggs (2 tbsp ground flaxseed with 6 tbsp water)
For the cheese layer:
- 300 g Katiki Domokou cheese
- 10 mint leaves, finely chopped
- Salt & pepper
For the chili jam:
- 4 Florina red peppers
- 200 g honey
- ½ tsp ginger powder
- 1 garlic clove
- ¼ tsp chili powder or ½ fresh chili pepper
- 10 cherry tomatoes
- 50 ml white vinegar
Execution:
- In a food processor, grind the carob rusk into a fine powder.
- Add the flax eggs and soaked dates with a little of their water, and blend until a paste forms.
- Press the mixture firmly into a 15 cm springform pan or ring mold to create a compact crust.
- In a bowl, mix the Katiki Domokou cheese, chopped mint, salt, and pepper. Spread the mixture evenly over the crust and smooth the surface with a spoon.
- In a food processor, blend all the jam ingredients except the honey.
- Transfer the mixture to a saucepan and simmer for about 1 hour.
- Add the honey, mix well, and continue simmering for about 30 minutes until the jam thickens.
- Remove from the heat and let cool completely. Spread a small amount over the cheese layer and store the remaining jam in a glass jar in the refrigerator.
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