This No-Bake Savoury Caprese Cheesecake combines all the flavours of an Italian Caprese (mozzarella, tomato & basil) salad. It looks great and is so easy to make. There is literally no baking involved. The only effort is grating the Parmigiano Reggiano and mixing the cheeses.
So lunch? Dinner? Picnic? The choice is yours…
Copy link for full video.
https://youtu.be/pTMgb6jgKcE 💖
Ingredients –
Base –
250g ( 8.8 oz) Italian breadsticks (or crackers)
100ml (7 tablespoons) extra virgin olive oil (or 110g (3.8 oz) melted butter)
9 inch (22.8cm) non-stick springform pan
Cheesecake (mozzarella cream topping) –
250g (8.8 oz) reduced fat (light) mozzarella
250g (8.8 oz) ricotta cheese
80g (2.8 oz) (3/4 cup) Parmigiano Reggiano, grated (or 113g (3.9 oz) if you like it richer)
Optional toppings:
250g ( 8.8 oz) cherry tomatoes, rinsed, dried & 1/2 chopped
pinch of sea salt
extra mozzarella
fresh basil leaves, rinsed
drizzle of extra virgin olive oil
Method –
Rinse and pat dry the cherry tomatoes.
Break the breadsticks (or crackers) and blend to a fine sandy texture. (You may have to do this in 2 batches, depending on the size of blender). Transfer to a bowl and add in the olive oil, (or melted butter), mixing to thoroughly coat the breadsticks.
Pour the mixture into a lined, 9 inch springform tin, pressing firmly to evenly cover the base. Refrigerate for 30 minutes to allow the base to harden & set.
Meanwhile roughly chop and blend the mozzarella. It won’t be completely smooth.
*If using full fat mozzarella squeeze and drain the liquid first otherwise the topping will become too wet*
To make the mozzarella cream filling add the ricotta and grated Parmigiano Reggiano cheese to a bowl along with the mozzarella and mix well to combine.
Once the base has chilled (after 30 minutes), top with mozzarella cream spreading evenly to flatten. Refrigerate again for at least 1 hour to allow the cream to set.
Once set remove from the fridge and carefully loosen round the sides of the cheesecake with a spatula. Remove from the tin and then it’s ready to decorate (optional).
Decorate with whole and 1/2 (cut) cherry tomatoes, a sprinkle of sea salt, extra mozzarella, fresh, rinsed basil leaves & a drizzle of extra virgin olive oil.
Slice the cheesecake into 6 slices. Then you’re ready to enjoy your meal… Buon Appetito 💖
#cheesecake #dessert #nobake #italian #summerdessert
No-Bake Cheesecake Break breadsticks and blitz until fine pour in olive oil and mix pour into lined tin and press firmly refrigerate for 30 minutes roughly chop mozzarella and blend until smooth(ish) to a bowl add ricotta grated Parmigiano Reggiano cheese and the mozzarella mix.. mix mix… top the base with the mozzarella cream refrigerate for at least 1 hour then it’s ready to decorate with cherry tomatoes sea salt mozzarella fresh basil and a drizzle of olive oil
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💖Full video – https://youtu.be/pTMgb6jgKcE