Savory Cheesecake with Pesto and Cherry Tomatoes
La cheesecake salata con pesto e pomodorini è una delizia estiva che celebra i contrasti di gusto! Perfetta come **summer appetizer**, questa **savory cheesecake** è un'**easy cheesecake recipe** che puoi preparare in soli 30 minuti. Scopri la ricetta per una **cheesecake con pesto** indimenticabile!
Dietary Information
Servings:
- 1
To prepare the savory cheesecake with pesto and cherry tomatoes, first of all, dedicate yourself to the preparation of the confit cherry tomatoes. Wash the cherry tomatoes and dry them with absorbent paper or a clean cloth, then cut them in half 1. Pour the oil into a pan 2 and add the garlic 3.
- 2
Put the cherry tomatoes in the pan 4, add the sugar 5, distributing it evenly over all the cherry tomatoes, and season with salt 6.
- 3
Also season with pepper 7 and oregano 8. Cook over high heat for about 8 minutes, or until the sugar has caramelized 9. Set aside the confit cherry tomatoes.
- 4
To prepare the base, melt the butter 10, in the microwave or in a pan over low heat. Put the taralli in the mixer 11 and blend to reduce them to powder 12.
- 5
Transfer the blended taralli into a bowl and pour in the lukewarm melted butter, then mix 10 until you get a sandy consistency. Pour the mixture into a 20 cm diameter mold 20, previously buttered and lined with parchment paper. Level with the back of a spoon 15. Place the mold in the refrigerator to firm up the base.
- 6
Soak the gelatin in cold water 16. Meanwhile, dedicate yourself to preparing the cheese cream: in a bowl, combine the ricotta, the cream cheese 17 and the grated Grana Padano DOP 18.
- 7
Season with salt 19 and pepper 20. Mix until you get a homogeneous mixture 21.
- 8
Pour the milk into a saucepan and heat it until it is almost boiling, remove it from the heat and add the gelatin, well squeezed 22. Stir to dissolve it completely 23. Pour the milk into the bowl with the cheeses 24.
- 9
Mix 25 until you get a fairly liquid and homogeneous cream. Remove the mold from the refrigerator and pour the cream onto the base 26, move the mold to level the cream 27 and put it back in the refrigerator for an hour.
- 10
After the resting time, remove the cheesecake from the mold and spread the pesto on the surface 28. Garnish with the confit cherry tomatoes 29 and a few basil leaves 30. The savory cheesecake with pesto and cherry tomatoes is ready to be enjoyed!
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