Savory pesto cheesecake: a unique recipe
published on 30 July, 2018 at 17:01
Ingredients:
300g ricotta cheese
200ml double cream
Basil
Garlic
40g Grana Padano cheese
8 tablespoon oil
80g Pine nuts
salt
pepper
150g melba toasts
120g butter
2 tomatoes
20g Pine nuts
300g ricotta cheese
200ml double cream
Basil
Garlic
40g Grana Padano cheese
8 tablespoon oil
80g Pine nuts
salt
pepper
150g melba toasts
120g butter
2 tomatoes
20g Pine nuts
Directions:
Mince the melba toasts with a mixer and place them in a container. Pour the melted butter in a bain-marie. Line a 22 cm diameter springform pan lined with parchment paper and pour the mixture, compacting well with a spoon or the palm of your hand. Then refrigerate for 30 minutes. Prepare the pesto: put well washed basil leaves in a mixer with pine nuts, extra virgin olive oil and garlic clove and chop everything. Put the ricotta cheese in a container, add the pesto and mix well. Whip the double cream and add it to the ricotta cheese with the pesto; add the grana padano cheese. Should the consistency of the mixture be too liquid, you can also add gelatin leaves (about 10g) that you will melt in two tablespoons of warm cream. Pour the ricotta cream on the base of the melba toasts and refrigerate for 2 hours. Prepare the decoration of the savory cheesecake by removing the peel from the two tomatoes and cutting them into slices. Season with salt, pepper and oil. Decorate the cheesecake with tomatoes, pine nuts and some basil leaves.
Video: https://www.youtube.com/watch?v=IqEY1ss44sA
Mince the melba toasts with a mixer and place them in a container. Pour the melted butter in a bain-marie. Line a 22 cm diameter springform pan lined with parchment paper and pour the mixture, compacting well with a spoon or the palm of your hand. Then refrigerate for 30 minutes. Prepare the pesto: put well washed basil leaves in a mixer with pine nuts, extra virgin olive oil and garlic clove and chop everything. Put the ricotta cheese in a container, add the pesto and mix well. Whip the double cream and add it to the ricotta cheese with the pesto; add the grana padano cheese. Should the consistency of the mixture be too liquid, you can also add gelatin leaves (about 10g) that you will melt in two tablespoons of warm cream. Pour the ricotta cream on the base of the melba toasts and refrigerate for 2 hours. Prepare the decoration of the savory cheesecake by removing the peel from the two tomatoes and cutting them into slices. Season with salt, pepper and oil. Decorate the cheesecake with tomatoes, pine nuts and some basil leaves.
Video: https://www.youtube.com/watch?v=IqEY1ss44sA
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