For the base
- 255g taralli olive oil crackers
- 100g melted butter
For the filling
- 340g ricotta
- a pinch of grated lemon peel
- a pinch of thyme
- salt and pepper
For the topping
- 140g canned chopped tomatoes
- 140g sun dried tomatoes
- 1 tsp capers, rinsed
- 65g chopped pistachio nuts (optional)
- a few drops of tabasco
Pulse the taralli crackers in the food processor. Add the melted butter and pulse again until the mixture is smooth.
Spread the mixture in 4 glasses to form a layer of about 1 cm. Press down and leave in the refrigerator.
In a bowl, mix the ricotta with the lemon peel and thyme and season with a little salt and pepper. Spread the mixture on the taralli base, smooth the top and put back in the refrigerator.
Blend the sun dried tomatoes with the drained capers and a few drops of tabasco. Add a little olive oil if needed to make a smooth paste.
In the meantime, heat the chopped tomatoes briefly in a frying pan with a little olive oil and add to the prepared sun-dried tomato paste.
Spread the mixture on the cheesecake filling in the glasses, sprinkle with chopped pistachio nuts if using and a few leaves of fresh thyme.