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Cheesecake salt tomato





200 oz


50 oz

Sheep milk ricotta cheese

700 oz

Philadelphia spreadable cheese

200 oz


8 leafs

Canned tomato sauce, without salt

600 oz

Extra virgin olive oil

1 teaspoon

White sugar

1 spoon

Iodized salt

to taste

starters from Italy

Cheesecake salt tomato

Cheesecake salt tomato

vegetarian with gluten with lactose high in calcium high in potassium high in phosphorus

ready in

2 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cheesecake salt tomato

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.

Cheesecake salt tomato step 1

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.

Cheesecake salt tomato step 2

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.

Cheesecake salt tomato step 3

step 3

chopped basil and mix with ricotta

Cheesecake salt tomato step 4

step 4

Take the pan from the refrigerator and spread on the cream cheese, put in the fridge.

Cheesecake salt tomato step 5

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

Cheesecake salt tomato step 6

step 6

Let it cool a little jelly tomato and then pour over cheesecake. Put in the refrigerator until ready to serve.

Cheesecake salt tomato step 7

step 7

Decorate with some green leaf of basil, chives or salad

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