Caprese cheesecake

• Chef: Andrea Golino
• Difficulty: Average
• Time: 35 min of preparation, 0 min of cooking
• Type of Cooking:None
• Doses for: 5 people

Ingredients

• 100 g of rusks
• 60 g of melted butter
• 200 g of buffalo mozzarella
• 100 g of fresh cream
• 80 g of Parmigiano Reggiano
• 2 sheets of gelatine
• Salt

For the tomato jelly:

• 2 sheets of gelatine
• 5 basil leaves
• 250 g of Pachino tomatoes
• Extra virgin olive oil
• Salt and pepper

Preparation

1. We revisit the cheesecake, a typical American dessert, in a salty and Mediterranean key.
2. We whisk the rusks with melted butter. We fill the bottom with buttered single-portion molds and balance by pressing well.
3. We keep in the fridge, to make the base firm. We heat the cream and melt in the grated Parmesan, with the heat off.
4. We add the gelatine soaked and squeezed.
5. We blend the mozzarella with the mixer to obtain a homogeneous mixture, add the cream and emulsify.
6. We pour over the base of rusks and put them in the refrigerator for at least an hour.
7. We prepare a tomato jelly to complete our mini cheesecake.
8. In the mixer glass we put the tomatoes cut in half, the basil leaves, a drop of oil, a pinch of salt and pepper.
9. We whisk, heat the sauce lightly in a pan and melt the gelatin already soaked and squeezed. inside.
10. Let it cool down, pour into the molds and leave to harden in the fridge for a couple of hours.
11. We turn out the cheesecakes and serve them with a drizzle of oil.