Authentic home cooking from Italy, with US measurements. 
Caprese Cheesecake (Giusy Schingaro)
Caprese salad is the ultimate summer dish—quick, light, and fragrant, and a favorite for everyone. I wanted to give this classic salad from the island of Capri a new twist by turning it into a cheesecake. It features a crunchy base made from crackers and olive oil, filled with a creamy blend of fresh mozzarella, cherry tomatoes, and fresh basil. Add a drizzle of olive oil, and you have a refreshing dish ready to serve! This is a light and colorful main course, but it also makes a great appetizer or finger food when served in individual portions.
.
Giusy is a mom and a passionate baker of both sweet and savory treats, living in Rome near the sea.
Find her at:
Cookpad 👉 La Pasticcioneria di Giusy
Blog 👉 blog.giallozafferano.it/lapasticcioneriadigiusy/
Facebook 👉 La Pasticcioneria di Giusy
Caprese Cheesecake (Giusy Schingaro)
Caprese salad is the ultimate summer dish—quick, light, and fragrant, and a favorite for everyone. I wanted to give this classic salad from the island of Capri a new twist by turning it into a cheesecake. It features a crunchy base made from crackers and olive oil, filled with a creamy blend of fresh mozzarella, cherry tomatoes, and fresh basil. Add a drizzle of olive oil, and you have a refreshing dish ready to serve! This is a light and colorful main course, but it also makes a great appetizer or finger food when served in individual portions.
.
Giusy is a mom and a passionate baker of both sweet and savory treats, living in Rome near the sea.
Find her at:
Cookpad 👉 La Pasticcioneria di Giusy
Blog 👉 blog.giallozafferano.it/lapasticcioneriadigiusy/
Facebook 👉 La Pasticcioneria di Giusy
Open in Cookpad AppSteps
- 1
Start by making the crust. Crush the crackers into fine crumbs, add the olive oil, and mix well. Press the mixture into a 8-inch (20 cm) springform pan lined with parchment paper. Use a spoon to smooth and compact the crust into an even layer. Place in the freezer for 20 minutes to set.
- 2
Meanwhile, prepare the mozzarella cream. Soak the gelatin sheets in cold water for at least 10 minutes. Heat 3 tablespoons (50 ml) of the heavy cream and dissolve the well-drained gelatin in it.
- 3
In a bowl, chop the fresh mozzarella, add the remaining heavy cream, and blend with an immersion blender until smooth. Add the dissolved gelatin and mix well.
- 4
Take the crust out of the freezer and pour the mozzarella cream over it. Smooth the top with a spoon.
- 5
Let the caprese cheesecake set for 2 hours in the freezer or 4–5 hours in the refrigerator. When ready, remove from the pan and decorate with cherry tomatoes and fresh basil. Drizzle with olive oil and sprinkle with salt.
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