Tomato soup
23 recipes
Cheesecake salt tomato
ingredients
servings
5
Rusks
200 grams
Butter
50 grams
Sheep milk ricotta cheese
700 grams
Philadelphia spreadable cheese
200 grams
Basil
8 leafs
Canned tomato sauce, without salt
600 grams
Extra virgin olive oil
1 teaspoon
White sugar
1 spoon
Iodized salt
to taste
starters from Italy
Cheesecake salt tomato
Cheesecake salt tomato
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The savory cheesecake is very nice an idea to offer an accompaniment to a drink, finger food version, or a different entree, which will surely impress your guests.
preparation
step 1
Chop the rusks, melt the butter and add, mix well and formed the base of the salt in a baking pan lined cheesecake, crushing well with a spoon and refrigerate.
step 2
Drain the water from the cottage cheese, lho put in a bowl and whipped with whips, until it becomes creamy. Add the cream cheese and mix.
step 3
chopped basil and mix with ricotta
step 4
Take the pan from the refrigerator and spread on the cream cheese, put in the fridge.
step 5
In a frying pan pour the tomato sauce, a teaspoon of oil, a pinch of salt and one of sugar and let it restrict low heat
step 6
Let it cool a little jelly tomato and then pour over cheesecake. Put in the refrigerator until ready to serve.
step 7
Decorate with some green leaf of basil, chives or salad
