Ingredients
- 200 g EVOO taralli
- 50 g Borettane onions
- 30 g caper berries
- 50 g sun-dried tomatoes
- Dried oregano, to taste
- 150 g cream cheese
- 100 g mascarpone
- 6 g gelatine sheets
- 80 g butter
Preparation of the recipe
1
Crush the taralli and combine them with the melted butter.
Press the mixture into the base of an 18 cm springform pan and refrigerate for at least 30 minutes.
2
Soak the gelatine in cold water for 10 minutes.
Mix the cream cheese and mascarpone until smooth.
3
Dissolve the softened gelatine in 2 tablespoons of warm milk and stir it into the cheese mixture.
Season with salt and pepper.
4
Pour the mixture over the taralli base and smooth the surface.
5
Refrigerate for at least 2 hours, or until set.
6
Once chilled, portion the cheesecake and garnish with Boretto onions, sun-dried tomatoes, caper berries, olives, and a sprinkle of dried oregano.
