This salty cheesecake without cooking is the ideal recipe for summer aperitifs with friends. There rich decoration with Speck Alto Adige PGI and figs it is scenographic to see and irresistible to the taste. A contemporary proposal based on Italian excellence!
Ingrediants
- 250 g of savory biscuits (type Tuc)
- 200 g of cow’s milk ricotta
- 200 g of robiola
- 150 g of butter
- 70 g of thinly sliced Speck Alto Adige PGI
- 3 fresh figs
- grated lemon zest
- fresh rosemary
There salty cheesecake without cooking figs and speck it must be prepared when the figs are in season, soft and sweet: taste and consistency thus perfectly match the light smoking of the Speck Alto Adige PGI.
Here this cake, unusually rectangular, cut into irregular wedges, will accompany yours in a scenographic way aperitifs with friends. We suggest serving it alongside a South Tyrolean wine, a glass of Sylvaner Alto Adige DOC, fresh and refined.
The recipe for this savoury cheesecake it’s very simple, you just have to consider the rest time in the fridge, necessary to compact the base, prepared with savory biscuits. Particular care requires the decoration phase because aesthetics are also important at the table. Arrange the fig wedges on top of the cheese filling, in an irregular way, and then gently place the slices of speck between one and the other. The result will be surprising to the eye as well as to the taste.
How to prepare: Salted cheesecake without cooking figs and Speck Alto Adige PGI
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
2 min
- Resting place
- Fridge
- Rest time
-
60 min
- Portions
-
6 – 8
How to prepare: Salted cheesecake without cooking figs and Speck Alto Adige PGI
Making this salty cheesecake without cooking figs and speck is easy. Quickly blend the savory biscuits until they are powdered. Collect the butter in a saucepan together with a generous grated lemon peel and melt gently over low heat, trying not to fry. Collect the powdered biscuits in a bowl, add the melted butter and mix with a spatula.
Transfer the mixture into the mold and with the back of a spoon distribute it, taking care to make it reach the edges too. You can also use the bottom of a glass to compact. Refrigerate at least 30 minutes.
Meanwhile, collect the well-drained ricotta and robiola in a bowl and mix them with a spatula together with a grated lemon. If too thick, add a couple of tablespoons of milk to make the mixture smooth, but always firm. Pour the cream cheese into the mold and distribute it evenly. Refrigerate for at least 30 minutes more. Wash, dry and cut the figs into 4 or more wedges each. Take out the cheesecake and arrange the slices of speck on the surface in a soft and wavy way, alternating them with the figs.
The salty cheesecak without cooking figs and speck is ready to be served.
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