Tomato cheesecake
Ingredients for 2 servings:
60 g homemade rice crackers (recipe soon) or other natural crackers
25 g butter
1 tablespoon of parmesan
75 g cream cheese, type Philadelphia
100 g fresh goat cheese
2 small cheese, type Happy Cow
2 tablespoons of milk cream
3 g of gelatin
1 teaspoon dried parsley and thyme
Black pepper and salt
6 sundried tomatoes
1 handful of raisins
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Tomato juice (bottled beverage)
½ teaspoon dried thyme
2 g of gelatin
Preparation:
Grind in a mortar the crackers and transfer them to a bowl. Mix with butter. Work well with the fingers until completely homogeneous. Divide the dough into two metal rings (diameter 7-8 cm), placed on a flat plate covered with with foil (to avoid that they slide on the plate). Press the dough and smooth the surface. Refrigerate for 30 minutes.
Meanwhile, mix all the cheeses in a bowl and season with the spices. Soak the raisins and dried tomatoes in boiling water. When softened, drain the water and add to the cheese mixture (tomatoes, finely chopped). Melt the gelatine in the cream and heat it slowly in bain-marie. Cool slightly and add to the cheeses. Spoon the cheese cream into the metal rings, on the biscuit layer, leaving 1 cm unfilled till the edge of the ring. Smooth the surface. Return the preparation in the refrigerator for 2 hours.
Dissolve 2 g of gelatin in ½ cup of tomato juice, heating it in a water bath. Stir until the gelatin melts. Sprinkle with dried or fresh thyme. Pour over the two cheesecakes. Refrigerate for another 2 hours.
Serve the tomato cheesecakes without the metal rings, decorated with chopped hazelnuts.
