Savory cheese cake with Toma'Chef tomatoes
- 200 g salty crackers
- 150 g Grana Padano
- 250 g ricotta
- 150 g Greek yogurt
- 200 ml cream
- 8 g leaf gelatin
- 100 g butter
- 500 g Toma’Chef tomatoes
- 1 bunch spring onions or chives
- 1 bunch of basil
- Extra virgin olive oil
- Salt and pepper
Type of dish
Blend the crackers to make the pie crust. In a bowl, combine the crumb with some melted butter.
Place baking paper on the bottom of a springform pan and place the mixture on it. Press it down and smooth it out. Place the mold in the fridge for half an hour.
Soak the gelatine leaves in cold water for a few minutes, pour off the water and mix the gelatin over a low heat with a few spoons of cream.
Beat the rest of the cream until stiff, then stir in the ricotta, then the finely grated Grana Padano, the yoghurt and the melted gelatin.
Mix everything well and then pour it over the crumb base in the spinning tin.
Smooth it all out nicely.
Place in the fridge and let it set for at least 2 hours.
Garnish the cheesecake with fresh Toma’Chef tomatoes and, if desired, some basil and chives.
Finish with salt, freshly ground pepper and a few drops of good olive oil.