CHEESECAKE WITH SACLÀ GENOVESE PESTO MOUSSE & CONFIT CHERRY TOMATOES

Ingredients:

FOR THE CRUST

• Salted crackers 5 oz
• Melted butter 2.5 oz

FOR THE FILLING

• Cream cheese 7 oz
• Drained ricotta 7 oz
• Heavy cream 7 fl oz
• Saclà Genovese pesto 2 tubs
• Gelatin 0.2 oz

FOR GARNISH

• Confit cherry tomatoes
• Fresh basil leaves as needed

METHOD:

• Finely crush the salted crackers in a food processor, add the melted butter and mix until combined
• Press the mixture into a pastry ring lined with parchment paper and acetate around the edges
• Refrigerate for 30 minutes or freeze for 15 minutes
• For the filling, soak the gelatin in cold water for 10 minutes
• Mix the cream cheese with the ricotta and Saclà Genovese pesto until smooth
• Heat 0.7 fl oz of the heavy cream in a small saucepan, dissolve the squeezed gelatin into it, then add to the filling mixture
• Pour the cheesecake filling into the mold, smooth the top with a spatula and refrigerate for about 6 hours
• Decorate with oven-roasted confit cherry tomatoes made with brown sugar and a few fresh basil leaves