Sweet tomato cheesecake

heesecake dolce al pomodoro

The tomato has always been the undisputed king of our preparations. First and second courses there are many dishes that can be made with this ingredient. What if we also wanted to offer it as a dessert? A nice tomato cheesecake is what we at Agricorserve Rega want to offer you. The tomato in its sweet version could surprise everyone.

Ingredients for 6 people:
For the shortcrust pastry with extra virgin olive oil:
100 g of extra virgin olive oil
450 g of flour
110 g of sugar
20 g of cocoa

For the filling:
250 g of spreadable cheese
250 g of mascarpone
200 ml of sugared cream
16 g of gelatin in sheets.

For the tomato cream:
125 g tomato puree
8 g of gelatin
100 g of powdered sugar.

Let’s start by putting the flour, sugar and cocoa in a bowl. Make a hole in the center and pour the oil. Then start kneading until you get a compact mixture. Let the mixture rest in the refrigerator for at least 30 minutes, thereafter line a 24 cm hinged mold with parchment paper and roll out the dough inside. Bake at 180 degrees for about 20-25 minutes. Once removed from the oven, let it cool and in the meantime prepare the filling. In a bowl, whip the cream and add the philadelphia and mascarpone, always mixing until the mixture is smooth. Soak the gelatine in cold water, squeeze it and dissolve it in a saucepan with four tablespoons of water.
Then add to the previously prepared mixture. Once the base is cold, add the mixture and refrigerate for 30 minutes. Meanwhile, prepare the tomato cream.

Cook the REGA tomato puree in a pan with the icing sugar for about twenty minutes and then add the gelatin previously soaked in cold water for 10 minutes and well squeezed. Then pour the tomato sauce as the last layer of the cheesecake and let it rest in the fridge for 2-3 hours.

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