Savory Cheesecake with Sun-Dried Tomatoes

The savory cheesecake with sun-dried tomatoes is a delicious variant of the more classic sweet cheesecake. It’s perfect as an appetizer or for an aperitif. Here’s the recipe.

Ingredients

• 200 g of savory biscuits (such as taralli or crackers)
• 100 g of melted butter
• 300 g of cream cheese (like Philadelphia)
• 200 g of ricotta
• 80 g of sun-dried tomatoes in oil
• 3 eggs
• Salt and pepper to taste
• A few basil leaves (optional)
• 1 tablespoon of dried oregano
• 1 clove of garlic (optional)

Preparation

1. Take the biscuits and blend them until you get a coarse flour. Mix the crushed biscuits with the melted butter.
2. Line the bottom of a springform pan (preferably 22-24 cm in diameter) with parchment paper. Pour the mixture of biscuits and butter into the pan, pressing down well with the back of a spoon to create a compact base. Place the pan in the refrigerator for at least 30 minutes to harden the base.
3. In the meantime, chop the sun-dried tomatoes (you can use a knife or a blender) and set them aside.
4. In a bowl, combine the cream cheese, ricotta, eggs, oregano, salt, pepper, and, if desired, the finely chopped garlic. Mix everything until you obtain a smooth mixture.
5. Take the pan from the fridge and spread the cheese mixture over the biscuit base.
6. Distribute the chopped sun-dried tomatoes on the mixture, and if desired, add some torn basil leaves.
7. Bake in a preheated oven at 180°C for about 30-35 minutes or until the surface is golden and the center of the cheesecake is slightly wobbly.
8. Let it cool completely in the fridge for at least 3-4 hours before serving.

Curiosity

The cheesecake, both in its sweet and savory versions, has ancient origins and is revisited in many culinary cultures. This version with sun-dried tomatoes brings the flavors of the Mediterranean to the table, ideal to serve with a salad or to surprise guests with an unusual and tasty appetizer.

Enjoy your meal!