Caprese Cheesecake

Name: Caprese Cheesecake
Cuisine: American
Ingredients: For the base; 7 ounces crackers or taralli; 1/2 cup extra virgin olive oil; For the filling; 1 pound fresh mozzarella; 2/3 cup heavy cream; Salt to taste; 4 grams gelatin sheets; To finish; Cherry tomatoes to taste; Basil to taste; Extra virgin olive oil; Salt

La Pasticcioneria di Giusy @lapasticcioneria

Roma

Caprese salad, the quintessential summer dish, is quick, light, and fragrant—a dish that everyone agrees on. I wanted to reinterpret this salad, typical of the island of Capri, as a cheesecake. A crunchy base of crackers and olive oil, filled with a cream of fresh mozzarella, cherry tomatoes, and fresh basil. A drizzle of olive oil and the freshness is ready on the table! A light and colorful main course, but also a great appetizer and finger food if served in individual portions.

La Pasticcioneria di Giusy @lapasticcioneria

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Ingredients

20 cm (8-inch) springform pan

For the base
7 ouncescrackers or taralli
1/2 cupextra virgin olive oil
For the filling
1 poundfresh mozzarella
2/3 cupheavy cream
Salt to taste
4 gramsgelatin sheets
To finish
Cherry tomatoes to taste
Basil to taste
Extra virgin olive oil
Salt

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Steps

20 cm (8-inch) springform pan

1

Start by preparing the base. Crush the crackers into crumbs, add the extra virgin olive oil, and mix. Pour the mixture into a 20 cm (8-inch) springform pan lined with parchment paper. Use a spoon to level the crackers into a compact and smooth base. Let it rest in the freezer for 20 minutes.
2

Meanwhile, prepare the mozzarella cream. Soak the gelatin sheets in cold water for at least 10 minutes. Heat 1/4 cup of the cream and dissolve the well-drained gelatin sheets in it.
3

In a bowl, chop the fresh mozzarella, add the remaining liquid cream, and use an immersion blender to blend into a cream. Add the dissolved gelatin in the cream and mix.
4

At this point, take the cracker base and pour the mozzarella cream over it. Level with a spoon.
5

Let the caprese cheesecake rest for 2 hours in the freezer or 4-5 hours in the refrigerator. After the necessary time, remove from the pan and decorate with cherry tomatoes and basil, drizzle with olive oil, and season with salt.