– 150 gr salty biscuits
– 120 gr. extra virgin olive oil Salvagno
– 4 sheets gelatin
– 500 g. ricotta cheese
– 6 tablespoon organic Pesto without garlic Salvagno
– 200 ml. fresh cream
– 1 tomato
– olives without stone Salvagno
– basil leaves
Chop the salty biscuits, add extra virgin olive oil Salvagno and cover with this compound the base of a mold lined 24 cm oven paper mold.
For the cream, soak the gelatin in a little cold water, mix in the meantime the ricotta with organic Pesto without garlic Salvagno), dissolve the gelatin in a little cream on the stove, then combine this with ricotta cheese and pesto (Salvagno), mix well.
Whip the remaining cream and mix it with ricotta and pesto mixture.
Pour the cream into the cake mold and level it well.
Put the pesto cheesecake in the fridge to solidify for at least 2 hours, then serve it with slices of tomatoes, some olives without stone Salvagno and basil leaves.