Preparation: 30 min + 2 hours of rest – Difficulty: Medium – Cooking: 5 min
250 g of cottage cheese | 100 g of rusks | 200 g of tomatoes | 80 g of butter | 8 g of gelatine sheets | 20 g of grated parmesan | 30 g of basil | 20 g pine nuts | a clove of garlic | 4 tablespoons of extra virgin olive oil | l00 ml of fresh cream | peppercorns | salt
1. Soak the gelatin in cold water for 10 minutes. Wash the basil, set aside a few whole leaves together with some pine nuts for decoration, then chop the others with the remaining pine nuts, peeled garlic, parmesan, 2 tablespoons of oil, a little salt and pepper.
2. Pass the rusks in the mixer, coarsely mince them, add the softened butter at room temperature, work the mixture and distribute it on the bottom of a hinged mold of 8 cm in diameter lined with parchment paper; level with your hands and allow to cool in the refrigerator.
3. In a bowl, mix the ricotta with the pesto with a spatula, heat 2 tablespoons of cream in a small saucepan, add the squeezed gelatin, melt it and add it to the ricotta. Whip the remaining cream, add it gently to the pesto and ricotta mixture and distribute everything on the basis of biscuits. After this operation, transfer the preparation to the refrigerator for 2 hours.
4. Just before serving, wash the tomatoes, cut them into very thin slices, season them with a little salt, pepper, a drizzle of oil, place them on the cheesecake, then decorate with the basil leaves and the pine nuts left and serve.