INGREDIENTS
- For the bottom:
- – 150 g of salted crackers.
- – 50 g of toasted and floor walnuts.
- – 100 g of butter.
- – Sal.
- – Pepper.
- For the filling:
- – 500 g of cheese (it may be mascarpone or widespread white cheese, ideally of a thick consistency).
- – 120 g of grated parmesan cheese.
- – 120 cc of cream.
- – 2 eggs.
- – 1 tsp of corn starch.
- – A pinch of salt.
- – A pinch of pepper.
- – 1 tablespoon of honey
- For the candied tomatoes:
- – 500 gr de tomates cherry.
- – 30 ml of olive oil.
- – A splash of balsamic vinegar.
- – A pinch of salt.
- – A pinch of pepper.
- – A couple of thyme leaves.
- – A couple of rosemary leaves.
- – 1 tsp of floor chili.
- – 1 tablespoon of honey
- – To finish.
- – 1 uncooked zucchini to brighten with potato peeler sheets.
- – Rosemary, thyme and inexperienced and purple basil leaves to brighten.
CHEESECAKE WITH CANDIED TOMATOES distinctive and completely different comply with the recipe under and revel in it at residence
PROCEDURE:
1. For the bottom:
Course of the cookies, add the walnuts and course of a bit extra. Add the butter and pressure a mildew. Frize till used.
2. For the filling:
Combine the cream cheese with the cream, the Parmesan cheese, the eggs, salt, pepper, the tablespoon of discolored starch and a teaspoon of honey.
3. For the candied tomatoes:
Bake the tomatoes seasoned with olive, herbs, vinegar, salt, pepper, floor chili, honey and two cloves of crushed garlic till golden. Take away and reserve at room temperature.
4. Bake the cheesecake at 150 levels for roughly 1 hour. Take away and depart at room temperature.
5. Adorn with the candied tomatoes, herbs and zuuchini slices. Take pleasure in it!
