Tomato cheesecake

Time 1h30m Difficulty Medium Serves 6

For the biscuit (base):

  • 125 g biscuits
  • 120 g butter
  • 50 g fresh basil

For the filling:

  • 5 oz sugar
  • 4 egg yolks
  • 500 g buffalo ricotta
  • peel of 1 lemon
  • a pinch of salt
  • extra virgin olive oil

For the topping:

  • 175 g tomato passata (pureed tomatoes)
  • 50 g water
  • 1 tablespoon of sugar
  • I stalk of celery
  • 5 g salt
  • gelatine

Serve with tomato jam:

  • 1 kg San Marzano peeled tomatoes
  • 300 g sugar
  • 10 g salt
  • 20 leaves of basil
  • peel of 1 lemon

For the biscuit base, blend the butter with the basil. Then crumble the biscuits and add them to the butter and spread the mixture into a cake tin and leave to solidify. For the filling, whip the egg yolks with the sugar and a teaspoon of extra virgin olive oil. Whisk the ricotta and add it to the yolks. Place the filling on the base and bake in a preheated oven at 175°C for about 20 minutes. Once cooked, leave to cool and proceed with the tomato topping. For the topping, finely dice the celery and add the tomato passata, cook for 8 minutes. Strain and add water, sugar, salt, and gelatine. Boil for a few minutes and then sieve the topping onto the cheesecake and let it cool. For the jam: put all the ingredients in a baking dish, cover with greaseproof paper and cook at 100° for at least 10 hours, thus obtaining tomato jam