Tomato cheesecake on a couscous bottom
Perhaps a new style of cheesecake! This spectacular cheesecake is the perfect showstopper for a dinner party. Our perfectly sweet Italian tomatoes provide an ideal contrast to the savoury ingredients.
Made with Passata
Sweet and creamy, the classic Passata is the most convenient way to use tomatoes. It’s ideal for short cooking time recipes in which it maintains its bright red color. You only need to heat it up to give a creamy texture to your recipes with eggs, white meat or to prepare a quick sauce for your pasta. At the table, its sweetness and velvety texture will make everyone happy, even the youngest.
Challenging
10 people
Ingredients
-
200
ml
water
-
½
tsp
salt
-
170
g
couscous
-
40
g
butter
Filling
-
4
gelatin leaves
-
400
g
Mutti Passata
-
400
g
chive-flavored cream cheese
-
½
bunch
of oregano
-
½
bunch
of basil
-
½
bunch
of thyme
-
½
tsp
salt
-
½
tsp
coarsely ground black pepper
Tomato glaze
-
3
gelatin leaves
-
100
ml
vegetable stock
-
100
g
Mutti Passata Mutti tomato puree
For garnishing
-
80
g
dry-cured ham
-
fresh herb leaves
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Tomato cheesecake on a couscous bottom: Method
- Line a cake tin with a removable bottom with parchment paper.
- Put the water and salt into a saucepan and bring to boil. Stir in the couscous and butter, cover with a lid and let simmer for 2–3 minutes. Pour the mixture into the cake tin and press it to create an even base for the cake. Cover with a lid or cling film and let rest for 5 minutes.
- Soften the gelatin leaves in cold water. Squeeze the softened leaves thoroughly to remove excess water. Put the leaves and approximately 100 ml of the filling’s Mutti Passata into a microwave-safe bowl. Microwave until the leaves melt and the mixture becomes smooth.
- Beat the cream cheese until smooth. Stir in the rest of the filling’s tomato passata, gelatin-tomato mixture, chopped herbs and spices. Mix well and pour the mixture into the cake tin over the couscous bottom. Let cool and set for a couple of hours in the refrigerator.
- Soften the gelatin leaves for the glaze in cold water. Squeeze the softened leaves thoroughly to remove excess water, then melt them into hot water and stir in the Mutti Passata. Ladle the mixture over the cheese filling.
- Cover the cake tin with cling film and let set overnight in the refrigerator.
- Transfer the cake onto a serving platter.
- Spread the dry-cured ham on a baking tray covered with parchment paper. Roast in the oven at 180°C for 10–15 minutes.
- Garnish the cake with the oven-baked dry-cured ham and herbs.
