Savory tuna and olive cheesecake: FRESH and DELICIOUS! 🥰

INGREDIENTS
For the base:
200g bread crumbs
200g butter
 
For the filling:
320g ricotta
120g cream cheese
120g stracchino cheese
100g pitted olives
100g drained tuna
Salt to taste
8g gelatine sheets
40ml milk
 
To decorate:
Cherry tomatoes
Radishes
Pink olives
Tuna
 
METHOD

1. Cut the bread into pieces and toast it in a pan, stirring constantly. Melt the butter in the microwave or a saucepan on the stove.
2. Finely chop the bread using a mixer.
3. Mix the bread and melted butter in a large spoon, and obtain a smooth mixture.
4. Compact the mixture on the base of the cake pan using the back of a spoon, and place in the fridge for 15 minutes.
5. Soak the gelatin in a bowl full of cold water.
6. Pour the ricotta, stracchino, cream cheese, and salt into a large bowl, and mix the ingredients with the electric whisk until you obtain a creamy mixture.
7. Add the drained tuna and the previously chopped olives, and mix again with the electric whisk.
8. Squeeze the gelatin and dissolve it in a saucepan on the stove together with the milk, stirring continuously.
9. Add the gelatin to the cream, stirring with the electric whisk.
10. Spread the cream on the bread base using a spatula or the back of a spoon.
11. Place the cheesecake in the fridge for at least 4 hours.
12. Decorate with cherry tomato wedges, radishes, tuna and olives.
 

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