Brousse and Gorgonzola Cheesecake with Tomatoes and Herbs
Brousse and Gorgonzola Cheesecake with Tomatoes and Herbs is a sophisticated and savory dish that beautifully marries creamy cheeses with fresh, vibrant toppings. The cheesecake features a crust made from crushed crackers or breadcrumbs combined with melted butter, creating a sturdy base. The filling is a rich blend of Brousse (a soft, fresh cheese) and Gorgonzola, mixed with cream cheese and eggs to achieve a smooth, creamy texture. Fresh herbs like thyme, basil, or chives are incorporated into the filling for an aromatic touch.Once baked until the cheesecake is set and slightly golden on top, it is garnished with an assortment of colorful cherry tomatoes and a sprinkle of fresh herbs. The tomatoes add a juicy, acidic contrast to the rich and tangy cheesecake, while the herbs enhance the overall flavor profile. This savory cheesecake is an elegant appetizer or centerpiece for a special meal, offering a delightful combination of creamy, tangy, and fresh flavors.
Ingredients
- 1.1 lbs Varied tomatoes
- 4 Sprigs green basil
- 4 Sprigs purple basil
- 10.6 oz Sheep's milk ricotta Brousse
- 10.6 oz Gorgonzola
- 3.5 oz Butter
- 3.4 fl oz Heavy cream
- 7 oz Savory crackers
- 4 Sheets gelatin
- 3 tbsp Extra virgin olive oil
- 1 tbsp Pumpkin seeds
- 1 tbsp Five pepper blend
- Salt
- Freshly ground pepper
Instructions
- Melt the butter. Crush the crackers and add the melted butter while continuing to blend. Transfer the mixture to a bowl and add the pumpkin seeds. Mix well, then press the mixture into the bottom of a 22 cm (8.7 inches) springform pan lined with a disk of parchment paper on the bottom and a strip on the sides.
- Soften the ricotta and gorgonzola with a mixer. Rehydrate the gelatin in cold water. Heat the cream, then add the squeezed gelatin, whisking until dissolved. Pour this mixture into the cheese mixture, stirring well. Add the crushed five pepper blend.
- Pour the cheese mixture over the crust and refrigerate for at least 6 hours.
- Wash and cut the tomatoes into cubes or halves, depending on their size. Remove the cheesecake from the mold and place it on a serving platter. Top with the tomatoes and decorate with basil leaves. Season with salt and drizzle with olive oil.
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Notes
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