Ingredients
For the biscuit (base)
- 120g butter, softened
- 50g basil
- 125g ginger biscuits, crushed into large crumbs
For the filling
- 120g sugar
- 4 egg yolks
- 1 tsp extra virgin olive oil
- 500g buffalo ricotta, stirred to loosen
- peel of 1 lemon
- a pinch of salt
For the topping
- 175g canned whole peeled tomatoes, smashed with a fork
- 50 ml water
- 1 tbsp of sugar
- I stalk of celery, finely diced
- 5g salt
- 1 sheet gelatine, soaked in cold water, then squeezed dry
For the tomato jam
- 1 kg canned whole peeled tomatoes, chopped, including the juices
- 300g sugar
- 10g salt
- 20 leaves of basil
- peel of 1 lemon
Directions
Step 1
Make the biscuit base: blend the butter and basil, then add the crumbled biscuit. Spread the mixture into the bottom and sides of a cake tin and chill in the refrigerator to solidify.
Step 2
For the filling, whip the egg yolks with the sugar and olive oil, then whisk in the ricotta.
Step 3
Preheat the oven to 175°C.
Step 4
Pour/spoon the filling onto the biscuit base and bake for about 20 minutes until no longer runny. Leave to cool while you make the tomato topping.
Step 5
For the topping: combine the whole peeled tomatoes, water, sugar and diced celery then cook for 8 minutes; strain then add the gelatine.
Step 6
Boil for a few minutes until the gelatine melts, and then strain the topping and pour onto the cheesecake. Leave it to cool.
Step 7
For the jam: combine all the jam ingredients—the canned tomatoes, sugar, salt, basil and lemon peel, in a saucepan and bring to the boil. Reduce the heat and cook uncovered at a low simmer, until the mixture is thick and jam-like, for about an hour. Chill until ready to serve.
