EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE
How about this salted version of cheesecake?
Yes, we are talking about an appetizer and not a dessert. Tasty, simple and very decorative. You can also serve it as a side dish or even in a buffet (when it will be possible again!).
CAPRESE STYLE CHEESECAKE
Ingredients for 4 people: 400 g ricotta – 100 ml fresh cream – 2 sheets of gelatin (or agar agar) – 2 tablespoons of milk – 100 g crackers or other crunchy bread – 50 g butter – 1 tablespoon of basil pesto – 6 perini tomatoes – salt and pepper – extra virgin olive oil – basil leaves to decorate
Melt the butter in a saucepan and let it cool at room temperature.
Chop the crackers (or other crunchy bread) and pour into the mixer. Pour the butter and blend until you get a fine powder. Place 4 pastry cutters with a diameter of 5 – 8 cm in a plate and divide the obtained powder on the bottom. Press well and store in the refrigerator to solidify.
Meanwhile soak the gelatine sheets in cold water (if you use agar agar follow the indications on the box) and whip the cream. Work the ricotta cheese with salt, pepper, olive oil and 1 tablespoon of pesto. Heat 2 tablespoons of milk, add the jelly softened and well squeezed and melt. Add the gelatine dissolved in the milk to the ricotta cheese and stir well. Finally, add the whipped cream and mix well throughout. Divide the mixture into previously prepared molds.
Store the cheesecakes in the refrigerator for at least 3 hours.
Slice the tomatoes, place them on a baking sheet covered with kitchen paper. Season with oil, salt and pepper. Heat in the oven at 150 º C and bake in hot oven. Cook for about twenty minutes until they are soft. Let them cool.
Remove the caprese style cheesecake from the refrigerator, decorate the surface with the tomatoes arranged radially, season with a dash of oil.
Decorate with basil leaves and serve immediately.
Enjoy your meal!
original recipe: https://www.ricettedellanonna.net/cheesecake-alla-caprese/