• 50 min
  • Easy
  • 4
  • Sardines



  1. Preheat the oven to 180°C.
  2. Blend the biscuits (salted shortbread), basil and melted butter in a food processor using the thick blade. Season the mixture with salt and pepper.
  3. Press the biscuit mixture into the bottom of a mould. Refrigerate for 20 minutes.
  4. 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.
  5. Pour the mixture into the biscuit crust and bake for 35 minutes.
  6. Allow the cheesecake to cool in the refrigerator for at least 2 hours.
  7. Serve with a salad.

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