120 g / 4 oz biscuits
100 g / 3.5 oz butter
40 g / 1.4 oz grated Mature Pecorino Sardo PDO cheese
250 g / 9 oz cherry tomatoes
660 g / 23 oz drained sheep ricotta cheese
100 g / 3.5 oz Mature Pecorino Sardo PDO cheese
100 g / 3.5 oz cooked ham in dices
capers and parsley for garnish
extra virgin olive oil
Preparation time: 40 minutes
Cooking time: 8-10 minutes
For 6-8 people
Chop the biscuits and mix them with melted butter and grated Mature Pecorino Sardo PDO cheese. Cover the bottom of a 9.5 inch cake pan with parchment paper.
Put the mixture into the cake pan and press down well, then put the cake mould into a 375°F preheated oven for 8-10 minutes. Remove the cake pan from the oven and let cool.
Peel 100 g / 3.5 oz of cherry tomatoes, slice them and remove the seeds. Then brown the cherry tomatoes in oil over high heat for 3-4 minutes and drain.
Add grated Mature Pecorino Sardo PDO cheese, chopped capers, parsley, cooked ham and cherry tomatoes to the ricotta. Add salt and pepper to taste.
Put the mix on the baked cake, level it and put the cake pan into the fridge for 4 hours. Before serving, remove the cake pan and decorate the cheesecake with the remaining cherry tomatoes, capers and parsley.