Mini Cheesecake with Breadsticks

FOR THE BASE 4 packs of rosemary breadsticks 80g of vegetable margarine without hydrogenated fats FOR THE JELLY 125g datterino tomatoes 1 clove of garlic Salt and oil to taste 7g agar-agar FOR THE FILLING 500g ricotta (without added cream) Salt and oil to taste 4g agar-agar FOR THE TOPPING A handful of basil leaves Zest of 1 lime Juice and pulp of 1 and a half limes First, finely grind the IoBoscoVivo rosemary breadsticks using a food processor. Meanwhile, melt the vegetable margarine in a saucepan or directly in the microwave and add it directly to the crushed breadsticks. Fill the pastry rings with a first layer of this mixture and let it rest in the fridge for 30 minutes. Prepare the jelly by first sautéing the tomatoes in a pan with a clove of garlic and a drizzle of extra virgin olive oil, then add the agar-agar previously dissolved in half a glass of hot water. Pour over the breadstick base and place in the refrigerator to set for 15 minutes. It's time for the cream! Simply loosen the ricotta with a fork and season it with a pinch of salt, a drizzle of extra virgin olive oil, and the addition of agar-agar, also previously dissolved in a little hot water (or milk). Pour it into our pastry rings and put everything back in the fridge to set for another 20 minutes. Finish with the topping, by placing the basil, lime juice and zest, salt, and a generous amount of extra virgin olive oil in a tall glass. When assembling the cheesecake, remember to also add some lime pulp, which will give a touch of acidity to our dish.

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Mini Cheesecake with Breadsticks

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