Courgetti & Ricotta CHEESECAKES with Pink Peppercorns 

With a filling of ricotta, peas and garden herbs, these are a lighter take on a baked cheesecake. If there is a better use for courgetti, we're yet to find it.

  • Serves Makes 10


Equipment :

  • 10 x 10cm round fluted tartlet tins;
  • 1 x 12cm round pastry cutter
  • 1 quantity of Quick Soured Cream Pastry (see method beneath recipe)
  • A little plain flour, for dusting
  • 200g feta cheese
  • 200g ricotta cheese
  • 100g crème fraîche
  • 2 medium eggs
  • 2 medium egg yolks
  • 50g frozen petits pois
  • 2 spring onions, finely chopped
  • 2 tbsp finely chopped fresh chives
  • 2 tbsp finely chopped fresh mint
  • 2 tbsp lemon juice
  • 1 courgette, spiralised or grated
  • Whole pink peppercorns, for sprinkling
  • Salt and freshly ground black pepper

For the quick soured cream pastry :

  • 175g plain flour, plus a little for dusting
  • A tiny pinch of salt
  • 150g butter, well chilled and cut into small cubes
  • 90ml soured cream

A pie for your thoughts

Tell us what you think of this recipe and we'll put your name in the hat to win Higgidy goodies.

For prizes, tips & more join us on instagram