There cold cheesecake, gluten-free ricotta and pecorino and the salty and gluten free version of the popular desserts without cooking. A tasty and creamy variant, perfect to serve in a buffet or how appetizer of festive occasions.
Ingrediants
- 200 g Schär gluten-free crackers
- 90 g of butter
- 1 untreated lemon
- 1 sprig of rosemary
- 1 tablespoon of grated pecorino
- 300 g of cow’s milk ricotta
- 200 g of sheep’s milk ricotta (or all cow’s milk ricotta)
For the base
For the cream
- 50 g of grated pecorino
- 10 g of gelatin in sheets
- 40 ml of water
- 150 ml of fresh cream
- Dried Tomatoes in Oil
- olives
- Rosemary
To complete
The white of the cream to ricotta cheese, the red of the tomatoes, the green of the needles of Rosemary. There are all the colors and symbols of the holidays in this one gluten-free cheesecake with ricotta and pecorino.
This is the salty version of the dessert of the same name. To create the base, crunchy and gluten free, we used i Schär’s gluten-free crackers. Alternatively you can use one of the other products of the line such as Saltí, Breadsticks, Crackers with cereals or Crunchy slices. While the filling is one soft cream, which melts in your mouth, made with ricotta.
The procedure, without cooking, from the cold cheesecake makes it one of the most popular and reproduced dishes in the history of cooking with countless variations. Again you can customize the recipe adding to the decoration other ingredients such as, for example, rolled anchovy fillets or wedges of artichokes in oil.
There cheesecake with ricotta and pecorino cheese with crackers and dried tomatoes it is so simple and can be done in any season by adapting the decoration to the time of year and replacing, for example, the dried tomatoes with a mix of fresh cherry tomatoes, reds and yellows, for a party of colors even in the height of summer!
OTHER TASTY RECIPES: Mini sandwich with gorgonzola mousse and crunchy pears, Gluten-free puffs with cheese and pepper cream
How to prepare: Gluten-free savory cheesecake
- Execution
- easy
- Preparation time
- 60 min
- Resting place
- in the fridge
- Rest time
-
5h – 6h
- Portions
-
6 – 8
How to prepare: Gluten-free savory cheesecake
Start preparing the gluten-free savory cheesecake from the base: coarsely crumble the crackers, then collect them with a few needles of rosemary in the jug of a food processor and blend until you get a powder. Transfer everything to a bowl, add the pecorino, the grated lemon zest, the melted butter and mix.
Transfer the mixture into a springform pan in which you have placed a disc of parchment paper and level with the back of a spoon. Refrigerate to harden. In the meantime, dedicate yourself to the cream: soak the gelatin in the water for 10 minutes. Drain both types of ricotta well and collect them in a bowl. Slightly heat the cream, remove it from the heat and melt the well-squeezed gelatine in it.
Pour the cream and gelatin mixture into the ricotta cream and mix. Add the grated cheese and mix with a spoon. Remove the base from the refrigerator and pour in the ricotta mixture, then level it well on the surface. Put back in the fridge for at least 5-6 hours.
Gently unmold the cheesecake and decorate on the surface: drain the dried tomatoes and pat them with absorbent paper. Then distribute them on the cake in a slightly overlapping way, forming a sort of crescent. Complete the preparation of the ricotta and pecorino cheesecake with crackers and dried tomatoes by placing sprigs of rosemary and olives between a tomato and another.
.
