Savory cheesecake with figs and speck for an appetizer or dinner during the scorching summer days. A delicacy made with soft figs freshly picked from the tree, fresh ricotta, and local speck. A combination of flavors that, when united, will give us an explosion of goodness. What are you waiting for? If you have these ingredients available, prepare it now!
If you love savory cheesecakes, also try:
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 4
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 7 oz crackers (like TUC)
- 7 oz ricotta cheese (cow or buffalo milk)
- 5 oz cream cheese (Philadelphia or Robiola)
- 4 oz butter
- 3.5 oz sliced speck
- a few fresh figs
- to taste grana cheese (grated)
- to taste pepper
- lemon zest (grated)
- a few walnut halves
- sprigs rosemary
Steps
Blend the crackers until they are powdered. Melt the butter, add it to the crackers, and mix everything together. Transfer the mixture to a mold, level it well with a spoon, and keep it in the fridge while you prepare the cheese cream.
Mix the ricotta with the cream cheese, add the grated cheese, pepper, and some walnut halves. Spread it evenly over the cracker base, and add the grated lemon zest.
Wash and dry the figs, cut them into quarters. Arrange the figs and speck on the cheesecake as you like. Add the walnut halves and garnish with a few sprigs of rosemary.
Keep the cheesecake in the fridge for at least an hour and enjoy it chilled!
