Are you looking for an appetizer that’s easy and quick, yet elegant and refined? Prepare the MINI CHEESECAKE WITH SALMON AND RICOTTA, perfect for the holiday table, tasty and simple to make: Just create a base with crackers and butter; while the cream is made with ricotta, cream cheese, and parmesan. Everything is assembled and garnished with smoked salmon, then drizzled with a little Tuscan IGP Extra Virgin Olive Oil. An oil with an authentic flavor, with fresh olive vegetable notes that makes this recipe perfect by enhancing its aromas and flavors!
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- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: No cooking
- Cuisine: Italian
- Energy 1,169.77 (Kcal)
- Carbohydrates 58.87 (g) of which sugars 1.73 (g)
- Proteins 45.97 (g)
- Fat 84.53 (g) of which saturated 30.74 (g)of which unsaturated 16.83 (g)
- Fibers 3.37 (g)
- Sodium 1,649.96 (mg)
Indicative values for a portion of 370 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 2 Cheesecakes
- 1.25 cups crackers
- 5 tbsp butter
- 1 cup ricotta
- 3.5 oz cream cheese
- 3/4 oz parmesan
- to taste salt
- 2 tbsp fresh liquid cream
- 1.5 tsp gelatin sheets
- 3.5 oz smoked salmon
- to taste peppercorns
- to taste extra virgin olive oil (Tuscan IGP)
- to taste chives
Tools
- 1 Round mold round mold or round cutter
How to Make Mini Cheesecake with Salmon and Ricotta
Preparation of the base In a blender, put the crackers and blend for a few moments. Once you have crumbs, add the butter and mix.
At this point, place a round mold on a plate and fill it with the crackers creating a base by pressing firmly, then transfer it to the refrigerator.
First, soak the gelatin in cold water. Meanwhile, in a bowl, combine the ricotta and parmesan, then season with a pinch of salt, mixing well.
As the last step, take the well-wrung gelatin and dissolve it in the hot cream. Once a fluid consistency is obtained, add it to the ricotta and mix to get a medium-thick cream.Take the base from the fridge, then pour the cream and level it well, transfer it back to the refrigerator and let it rest for at least 3 hours.
After the resting time, remove the ring from the serving plate and decorate your Cheesecakes with smoked salmon, chopped chives, pepper, and drizzle with a little Tuscan IGP Extra Virgin Olive Oil.
STORAGE AND TIPS
MINI CHEESECAKES WITH SALMON AND RICOTTA can be stored in the refrigerator for a couple of days. If you prefer, you can replace the ricotta with cream cheese.
