Savoury cheesecake with ricotta, Grana Padano PDO, cherry tomatoes and basil
| Difficulty
Facile
|
Preparation  180 min
|
Servings for
4 people
|
Ingredients
200 g salted crackers
150 g Grana Padano PDO
250 g ricotta
150 g Greek yoghurt
200 ml cream
8 g gelatin sheets
100 g butter
500 g mixed cherry tomatoes
1 bunch chives
1 bunch basil
extra virgin olive oil
salt
pepper
Preparation
To prepare the cheesecake crust, crumble the crackers finely in a mixer. Transfer to a bowl, add melted butter and stir to mix well.
Line the bottom of a springform pan (20 cm) with baking paper and pour in the mixture, pressing down to make it level.
Refrigerate the crust for half an hour.
Soften the gelatin in cold water for a few minutes, drain well and dissolve over very low heat with a few tablespoons of cream.
Whip the rest of the cream, then stir in the ricotta, finely grated Grana Padano PDO, yoghurt and melted gelatin.
Mix well until smooth and evenly combined.
Pour into the cake pan, smoothing the surface with the back of a spoon and refrigerate for at least 2 hours.
Serve the cheesecake cold, garnished with fresh cherry tomatoes, chives, basil and a drizzle of extra virgin olive oil.
Related recipes
| Difficulty |
Preparation |
Duration |
Easy
Baked avocado stuffed with egg, salmon and Grana Padano
| Difficulty |
Preparation |
Duration |
Medium
Mini pizzas with cherry tomatoes, asparagus and Grana Padano & chicken hot dogs
| Difficulty |
Preparation |
Duration |
Medio
Savoury crumble with seasonal vegetables, pine nuts and Grana Padano
| Difficulty |
Preparation |
Duration |
Medium
Stuffed potatoes with grappa, Grana Padano mousse, spinach and beef tartare
←
→
