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Savory Caprese Cheesecake Recipe
The idea of a savory cheesecake may seem unusual, even bold, but it's the essence of modern gastronomy, where chefs are constantly pushing the boundaries of traditional recipes.A tribute to the endless possibilities of culinary innovation, Savory Caprese Cheesecake combines the rich creaminess of cheese with the vibrant flavors of Italian Caprese salad.For this dish, we tried to stay as true as possible to the original recipes: cheesecake (for the method) and caprese salad (for the ingredients).
Ingredients
- 250 g tomatoes ~9 oz, ripe and small
- 250 g mozzarella ~9 oz, fresh Buffalo or Fior di latte mozzarella
- 200 g ricotta cheese 7 oz
- 80 g Parmigiano ¾ cup, grated
- 8 leaves fresh basil
- 100 ml olive oil ~7 tablespoons, extra virgin
- 250 g taralli ~9 oz (or breadsticks or saltine crackers)
- salt to taste
Instructions
- Make the crust. We used taralli, but you can also use breadsticks or saltine crackers (see Ingredients). So put the taralli in an electric mixer and crush them.
- Put the ground taralli in a bowl and add the extra virgin olive oil. Mix well, compacting the crumbs as much as possible so that they absorb all the oil.
- Pour the mixture into a cake pan with a removable rim. Use a spoon to level and compact as much as possible, pressing well.
- Place the crust in the refrigerator for at least 30 minutes or in the freezer for about 15 minutes.
- Prepare the mozzarella cream. Cut the mozzarella into pieces, place in a blender and pulse. Blend until fairly smooth (small pieces of mozzarella will remain).
- Place the shredded mozzarella in a colander. Press with a spoon to remove as much excess liquid as possible. Allow to drain for a few minutes. To speed up, you can squeeze it with your hands.
- Place the mozzarella, ricotta and parmigiano in a bowl and combine.
- Remove the crust from the refrigerator and top with the cheese filling. Spread the filling evenly and flatten.
- Refrigerate for at least 1 hour or until ready to serve.
- At the end of the chilling time, remove the cheesecake from the pan. Use a spoon to gently pull it away from the edges and open the rim of the pan.
- Store in the refrigerator while you prepare the tomatoes.
- Wash and dry the tomatoes, then halve or slice depending on size and season with a pinch of salt.
- Arrange the tomatoes on the cheesecake as you wish. Garnish with a few fresh basil leaves and, if you like, a few mozzarellas.
- If you like, add a drizzle of extra virgin olive oil before serving.
Notes
PLEASE NOTE: If you want a more elegant result and a perfect slice, grind the taralli very finely, almost to a powder. You will obtain a crust with a sandy, firm texture. If, on the other hand, you prefer a more rustic look and like to feel the crunchiness contrasting with the creaminess of the filling, grind the taralli a little coarser. The crust will be more crumbly and crunchy. We chose the second option.
Nutrition
Serving: 100gCalories: 377kcalCarbohydrates: 5gProtein: 19gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 53mgSodium: 535mgPotassium: 196mgFiber: 1gSugar: 2gVitamin A: 887IUVitamin C: 6mgCalcium: 521mgIron: 1mg
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