Simonette's Savoury Tomato Pesto Cheesecake
Photo and recipe: Simonette Blech Chaffanjon.
Ingredients
| 150 g | grissini (bread sticks) | |
| 2 tbsp | 30 ml | pesto |
| 100 g | butter | |
| 400 g | cream cheese | |
| 10 | basil leaves, finely chopped | |
| 4 | garlic cloves, whole and unpeeled | |
| 3 | eggs | |
| 20 g | flour | |
| 1 tbsp | 15 ml | olive oil |
| — | salt | |
| — | pepper | |
| 4 | tomatoes | |
| 2 tbsp | 30 ml | tomato purée |
| 2 g | agar agar |
Instructions
Photo and recipe: Simonette Blech Chaffanjon.
- For the biscuit base: 150g grissini (bread sticks), 2 tablespoons pesto, 100g butter. Crush the grissini and mix with the butter and pesto. Put in cake tin and press down to make the crust. Place in freezer while making filling.
- For the filling: 400g cream cheese, 10 basil leaves finely chopped, 4 garlic cloves whole and unpeeled, 3 eggs, 20g flour, 1 tablespoon olive oil, salt and pepper. Pour 250 ml water in the inner pot, place garlic in a steamer basket and cook on Manual for 1 min, QR (quick release). Mix the basil with the other ingredients until you have a smooth mixture. Pour onto prepared base. Put 250 ml water in the inner pot and place cake tin on trivet. Cover cake tin with foil. Steam 25 minutes, steam release handle pointing to Sealing, and 10 minutes NPR (natural pressure release). Cool. Place in fridge.
- For the topping: 4 tomatoes, 2 tablespoons tomato purée, 2g agar agar. Mix in blender / kitchen robot 3 peeled tomatoes with the tomato purée. Dissolve agar agar in a little cold water. Then add to tomatoes / purée in a pan and simmer for 5 mins. Pour on cold cheesecake and refrigerate for minimum 1 hour. Always best to chill overnight to give the cheesecake a chance to set.