Tuna Cheesecake

17/11/2023

Tuna cheesecake is an innovative savory twist on the classic American dessert. It is an ideal dish to serve as an appetizer or a light second course, and it can be served cold. Here is the recipe to make it with an all-Italian spirit.

Ingredients

200 g of salty crackers
100 g of melted butter
300 g of oil-packed tuna, well drained
250 g of cream cheese (like Philadelphia)
200 g of Greek yogurt
10 g of gelatin leaves (or fish glue)
Salt and pepper to taste
Chives or dill for decoration

Preparation

Begin by finely crushing the salty crackers in a food processor or with the use of a rolling pin, after placing them in a food bag.
Mix the crushed crackers with the melted butter until you get a homogenous mixture.
Line the bottom of a springform pan with parchment paper and spread the cracker mixture, pressing well with the back of a spoon to create a compact base. Put in the refrigerator to chill for at least 30 minutes.
Soak the gelatin leaves in cold water for about 10 minutes.
In the meantime, in a bowl combine the well-drained tuna, cream cheese, and Greek yogurt. Work with a spatula or a mixer until you get a creamy and smooth mixture. Season with salt and pepper to taste.
Squeeze the soaked gelatin leaves and dissolve them in a saucepan with two tablespoons of water over low heat, stirring until fully dissolved. Pour the melted gelatin into the tuna mixture and stir.
Pour the obtained mixture over the chilled cracker base and level it with a spatula.
Place the cheesecake in the refrigerator for at least 4 hours, or until it has solidified.
When ready to serve, unmold the cheesecake from the pan and decorate to taste with chopped chives or dill for a touch of freshness and color.

Curiosity

Although very different from the classic dessert, this tuna cheesecake remains true to the fundamental idea, combining a crispy crust with a creamy filling. The gelatin helps to stabilize the tuna cream, making it perfect to be cut into slices like its sweet counterpart.