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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