Cheesecake with Mature Pecorino Sardo PDO cheese
 
Cheesecake with Mature Pecorino Sardo PDO cheese
 
INGREDIENTS (servings 8)

120 g biscuits

100 g butter

40 g grated Mature Pecorino Sardo PDO cheese

Filling:

250 g cherry tomatoes

660 g drained sheep ricotta cheese

100 g Mature Pecorino Sardo PDO cheese

100 g cooked ham in dices

capers and parsley for garnish

extra virgin olive oil

salt, pepper

 
DIRECTIONS

Preparation time: 40 minutes

Cooking time: 8-10 minutes

For 6-8 people

Chop the biscuits and mix them with melted butter and grated Mature Pecorino Sardo PDO cheese. Cover the bottom of a Ø-24-cm cake pan with parchment paper.

Put the mixture into the cake pan and press down well, then put the cake tin into a 190°C preheated oven for 8-10 minutes. Remove the cake tin from the oven and leave it to cool.

Peel 100 g of cherry tomatoes, slice them and remove the seeds. Then brown the cherry tomatoes in oil over high heat for 3-4 minutes and drain.

Add grated Mature Pecorino Sardo PDO cheese, chopped capers, parsley, cooked ham and cherry tomatoes to the ricotta. Add salt and pepper to taste.

Put the mix on the baked cake, level it and put the cake pan into the fridge for 4 hours. Before serving, remove the cake tin and decorate the cheesecake with the remaining cherry tomatoes, capers and parsley.