How to make
Choose whatever crackers you like.
Grind them in a blender and mix them with the melted butter.
Line the bottom of a 8″ (20 cm) baking pan with a piece of baking paper. Pour the grinded crackers and level them out. Place the baking pan in the refrigerator.
Soak the gelatin in cold water for 10 minutes.
Heat the unsweetened cream and add the softened gelatin.
Stir, until it has completely dissolved. In a bowl, mix cold yogurt and cream cheese.
Pour the cream and blend, until a smooth mixture is obtained.
Season with a pinch of ground white pepper and salt.
Strain the resulting mixture through a strainer to obtain a smooth base. Pour the mixture over the cracker base.
Cover the baking pan with a piece of cling film and refrigerate the savory cheesecake for about 3 hours.
Remove the finished cheesecake from the mold and put it on a suitable plate.
Garnish it with slices of boiled egg, cherry tomatoes and long parsley stems.
Enjoy!
