No bake easy pesto cheesecake
Serves 6 as a main dish, 12 as a starter.
Porzioni Tempo di preparazione
6-12 30minutes
Tempo Passivo
Porzioni Tempo di preparazione
6-12 30minutes
Tempo Passivo
  • 250g ricottacheese
  • 100ml creamfresh single
  • 1tsp agar agarpowder
  • 100g crackerswhole wheat
  • 80g shorteningvegetable
  • 200g tomato
  • 30g basilfresh leaves
  • 30g Parmesan cheese
  • 20g pine kernels
  • 1clove garlic
  • 3tbsp olive oil
  • q.s. sesameseeds
  1. Blend basil leaves with 2 tablespoons of olive oil, parmesan cheese, pine kernels, a little salt and pepper to obtain a smooth pesto sauce. Set aside.
  2. Blend whole wheat crackers to get a coarse flour, add melted shortening and stir to obtain an homogeneous mixture. Divide it in shot glasses or an 8 inch round mold and put in the fridge.
  3. Heat 5 tablespoons of cream in a small pan, add the agar agar and mix well. Bring to the boil and simmer on low heat for 3 minutes, stirring constantly.
  4. Mix the ricotta cheese with pesto sauce, add the agar agar cream mixture and mix well using a whisk. Whip the remaining cream and add it to the ricotta pesto cheesecake filling using a spatula, stirring gently from bottom to top.
  5. Pour the cheesecake filling over the cracker crust then put in the fridge for 2 hours.
  6. Top the cheesecake with cut tomatoes seasoned with oil, salt and pepper, sprinkle with sesame seeds or roasted pine kernels and serve.