- 50 min
- Easy
- 4
- Sardines
Ingrédients
- 2 boîtes de Our Plain Sardines, In Sunflower Oil & Chili
- 200 g Philadelphia cream cheese
- 200 g crème fraîche
- 3 eggs
- 200 g savoury biscuits (salted shortbread)
- 120 g butter
- 1 bunch basil
- Salt
- Pepper
Préparation
- Preheat the oven to 180°C.
- Blend the biscuits (salted shortbread), basil and melted butter in a food processor using the thick blade. Season the mixture with salt and pepper.
- Press the biscuit mixture into the bottom of a mould. Refrigerate for 20 minutes.
- In a salad bowl, combine the eggs, crème fraîche and Philadelphia cream cheese. Crush the sardines in a bowl, add them to the mixture and season to taste.
- Pour the mixture into the biscuit crust and bake for 35 minutes.
- Allow the cheesecake to cool in the refrigerator for at least 2 hours.
- Serve with a salad.
Our Plain Sardines In Sunflower Oil & Chili
