4-5 cherry tomatoes + a few more for decoration
90 g salted crackers, ground in a blender
70 g butter
250 g ricotta cheese
1 bundle of fresh basil (or 2 tsp dried)
3 eggs
50 g grated Parmigiano-Reggiano
30 g chopped almonds
1 Tbsp bread crumbs
olive oil
salt
ground black pepper
Mix crackers, butter, 1 egg, salt and pepper. Line a 18 cm diameter spring form pan with baking paper and press the crackers mass onto bottom of it. transfer into the fridge.
Mix the remaining Parmigiano-Reggiano with almonds and bread crumbs. Beat 2 egg whites stiff with a pinch of salt. In another bowl, mix ricotta with chopped basil, 2 egg yolks, 40 g of Parmigiano-Reggiano, salt and pepper. Fold in the egg whites. Pour this cream over the crackers base. Place diced tomatoes over, press it to sink into the ricotta cream a little, and then sprinkle the almond mixture on top. Sprinkle some olive oil.
Cover the cake with the baking paper and bake in a preheated oven on 180°C for 50 minutes. Remove the baking paper and bake for another 20 minutes. It may happen that cheesecake will start dripping from your pan. To prevent that, put the spring form pan on your large oven pan and bake like that. Serve slightly chilled.
Note: I made this cheese cake as a member of Sale and Peppe Serbia tasting team, for April 2009 issue and am submitting it to the Weekend Herb Blogging event, hosted this week by Ivy of Kopiaste.
27 Comments
May I move next door? this looks delicious.regards from Spain
Thanks a lot for your comment…
Marija this is very original and sounds delicious. I have never made a savoury cheesecake before. Thank you very much for participating again when I am hosting.
Savory cheesecakes are wonderful! Perfect for the warmer days!cheers,Rosa
što ovo lepo izgleda…
ahh, prekrasno! ovo ću isprobati prvom prilikom!
ovo stvarno zvuci savrseno, sigurno cu isprobati!
Out of this world & very pretty Marija!!!
This looks almost to good to eat, almost! I love cheesecakes of any variety.
yummy! That looks great!
wonderful!
Obzirom da sam kupila taj broj, moram priznati Marija, da si savrseno napravila ovo, procitala sam i tvoju kritiku recepata, i uveliko se spremam, napravini tart sa limunom…:)…Vanylica…
Wow…that sounds and looks delicious!
Kad sam pročitala naslov pomislila sam da se radi o slatkom jelu s bosiljkom. :)))Prekrasno izgleda, a kombinacija sastojaka je predivna. Još jedan “must try” iz tvoje zbirke!
I tried making the JOY of Cooking’s version of this (they referred to it as a pesto cheesecake) and I really REALLY didn’t care for it. The idea was so awesome to me, but for some reason it just didn’t work! I’m going to see how your recipe is different so I can try it again. Thank you for sharing! =)
Gorgeous!!! Just beautiful. What a lovely dessert idea.
I’ve never had a savory cheesecake before but this looks good!
Ma ovo je odlično, fenomenalna ideja! Ide obavezno u isprobavanje!:)
What a great idea! Thanks! The photo looks beautiful too
Such an interesting cheesecake!
What great combination of flavours in this cake. Yum!
the first time Ive seen or heard of a savoury cheesecake. Sounds so yummy n it looks soo good! this is quite original!
This is awesome. Thanks for sharing!
Absolutely delicious. Thank you for the recipe. Have a nice week.
Zvuci neodoljivo. Moracu i ja da probam!
So interesting, it sounds wonderful.
The idea of a savoury cheesecake is new to me, and I like it.
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