Autor: Od slatkoga slađe

Cheesecake with Spinach and Plazma

Prep Time - 35 min.

Preparation

Beat the Plazma and butter together with an electric mixer so you get a crumbly mass. Take a mold 26- 28 cm in diameter with a removable bottom, and coat it with butter and then line the edges with greaseproof paper. Dab the crumbly mass into the bottom of the mold. Take that mass and leave it in the fridge so it transforms into a firm crust while you are preparing the layers. Heat the oven to 180ºC. Wash, stem and chop the spinach. Put the cheese, eggs and salt for the spinach layer in a medium sized bowl and mix with an electric mixer. Add the chopped spinach and mix together thoroughly with a wooden spoon. Pour the spinach layer over the Plazma crust and bake it in the oven for 20 – 25 minutes. Take the tray out of the oven and leave it on the side to cool for 15 minutes. In a larger bowl, whisk the ingredients for the milky layer using a fork, and then pour it over the cooled spinach layer. Return the tray in the oven for about 10 more minutes. Take the cheesecake out of the oven and let it to cool to room temperature, then leave it in the fridge for 5 hours so it cools completely. Take the mold off only after the cheesecake has cooled completely. Serve the cheesecake with prosciutto and with a salad of your choice.