Savory Cheesecake

I saw a recipe from Edu Guedes the other day and I really liked it, but I decided to adapt it because, although he said it was very “light” (but not), it used large quantities of butter and cream and I can’t, so I gave it a “thin” in the parade. It’s very easy to make and looks beautiful and tasty.

Massa:

I put 20 savory biscuits (I used Triunfo wholemeal mix cereal), 1 tablespoon of olive oil, 3 tablespoons of melted butter and 1 pinch of salt in the processor (if you don’t have one, you can use the blender). I pulsed until it turned into crumbs. I lined the bottom of the pan, pressing it down with a spoon. The pan is that small one, suitable for pies, but if you don’t have one, you can use any pan, preferably with a removable bottom/rim.

Filling:

I also used a food processor, but you can even mix it with a spoon or spatula:
1 cup of ricotta, 2 tablespoons of cream, 2 eggs, 1 teaspoon of oregano, 1 teaspoon of salt, 50g of grated parmesan.

I used a very creamy ricotta, if you are using a drier one, add 1 tablespoon more cream. The filling has to be creamy. Distribute it over the dough carefully as it is not a very bindy dough (it really remains crumbly, only after baking does it come together).

Roof:
Very thin slices of tomato, a pinch of salt and pepper on them, oregano and basil. Place in the preheated oven at 220º for about 45 minutes.