The savory cheesecake with prosciutto and melon is an original combination of flavors that combines the sweetness of the melon with the savory taste of prosciutto. The crunchy and salty base of the cheesecake creates an interesting contrast with the softness and creaminess of the cheese and prosciutto cream.
To prepare this delight, start by creating the base with taralli, although you can also use salty biscuits or crackers, mixed with a fat and pressed into the bottom of a springform pan. Spread the cheese cream on this base.
The surprising touch of this savory cheesecake is the addition of thin slices of fresh melon and prosciutto on top. This combination creates a contrast of flavors and textures: the sweetness and freshness of the melon perfectly marry the salty and delicate flavor of the prosciutto.
The savory cheesecake with prosciutto and melon is a blend of contrasting yet harmonious flavors that will surprise and delight your palate with every bite. Discover how this unusual reinterpretation of the classic sweet cheesecake can win the hearts of both adults and children!
It’s a fantastic alternative for an appetizer or a summer buffet. Try this creative recipe and discover how the savory cheesecake can be a refined and original dish, perfect to impress your friends and family.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 2 Hours 30 Minutes
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: No bake
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 554.27 (Kcal)
- Carbohydrates 19.98 (g) of which sugars 4.38 (g)
- Proteins 17.81 (g)
- Fat 45.56 (g) of which saturated 6.25 (g)of which unsaturated 3.54 (g)
- Fibers 0.98 (g)
- Sodium 1,069.84 (mg)
Indicative values for a portion of 140 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the prosciutto and melon cheesecake
- 5.3 oz taralli
- 5.5 tbsp extra virgin olive oil
- 14.1 oz cream cheese
- 2.5 oz Parmigiano Reggiano DOP
- 4.6 oz Parma DOP prosciutto
- 10.6 oz cantaloupe melon
- to taste salt
- to taste black pepper
Tools
- Plastic bag
- Meat tenderizer
- Springform pan 8 inches
- Parchment paper
- Bowl
- Rubber spatula
- Melon baller
How to make the prosciutto and melon cheesecake
To make the savory cheesecake with prosciutto and melon, first work on the base preparation. Place the taralli in a freezer bag, seal it, and crush them using a meat tenderizer or rolling pin until you get taralli crumbs. It takes some time.
Pour the crushed taralli into a container, gradually add the oil, and mix until you get a malleable dough. Line a 8-inch diameter springform pan with parchment paper, pour in the base mixture, compact it, and flatten it using the back of a spoon or, even better, the bottom of a glass. Let the base rest in the fridge for 30 minutes.
Now, prepare the cheese cream: in a bowl, place the cream cheese (light or classic is fine), add the grated Parmesan (Grana is also fine), and salt (not much, you can skip it, since the prosciutto is very salty).
Then add the pepper and 3.5 oz of prosciutto, which you have previously cut into strips or, even better, into very small pieces. You’ll need 1 oz of prosciutto for decoration.
Mix the cream very well until you get a homogeneous mixture, then pour it over the taralli base that has rested in the fridge and level it all. Try to obtain the smoothest surface possible. Let the cheesecake rest in the fridge until ready to serve, at least 2 hours.
Before serving, work on the decoration. Make melon balls and arrange them elegantly or as you like on the cheesecake. Complete with prosciutto rosettes and serve very cold. Enjoy!
Storage
The savory cheesecake with prosciutto and melon can be stored in the fridge for up to 24 hours, well-closed in an airtight container, otherwise, it tends to dry out.
FAQ (Questions and Answers)
Instead of using the freezer bag, can I blend the taralli?
Absolutely yes! I chose this method not to dirty too many tools, but if that’s not an issue, feel free to blend the taralli until you get a powder.
What can I use instead of taralli?
Use the same quantity of toasted bread slices (not too sweet, whole grain will do), biscuits, breadsticks, etc.
Can I use butter instead of oil?
Yes, same weight, but you’ll need to melt it over low heat or in the microwave.
Can I add melon pieces inside the cheese cream?
I don’t recommend it, as melon is watery and would make the mixture less firm: since we don’t use gelatin, this cheesecake is very delicate.
What can I use if I don’t have a melon baller?
You can simply decorate with melon slices or cubes, or have fun creating your decoration 😉
