Salted Cheesecake Without Oven Complete Recipe

Salted Cheesecake Without Oven Complete Recipe

Cakes

We love cheesecakes; in this article, we will tell you how to make a delicious cheesecake without an oven? The base of pine nuts and dried tomatoes is crazy, and the creamy part of ricotta and pesto doesn’t even want to tell you. To cap a salad of cherry tomatoes with a touch of Maldon salt enhances the flavor royally. Look how to do it. It’s very easy!

We love cheesecakes; in this article, we will tell you how to make a delicious cheesecake without an oven? The base of pine nuts and dried tomatoes is crazy, and the creamy part of ricotta and pesto doesn’t even want to tell you. To cap a salad of cherry tomatoes with a touch of Maldon salt enhances the flavor royally. Look how to do it. It’s very easy!

Salt is an ingredient that we don’t pay much attention to in general and is the most important in cheesecakes. From a strong point of view, using good sea salt and not a processed salt is essential, and my choice is Maldon Salt because they are without additives and handmade.

For the taste, the difference is great. A good salt flake increases the flavors naturally without masking them, and I get that with Maldon. For me, until now, they had a problem, and it is that it depends on what preparations the scales were not comfortable because I needed a finer salt.

1.Salty Cheesecake Ingredients

For The Base
  • 100 gr pine nuts (or other dried fruit, ideally the same one you use for pesto)
  • Four dried tomatoes in olive oil
  • Two tablespoons ricotta or cottage cheese
  • One pinch Maldon salt
For The Filling
  • 350 gr ricotta or cottage cheese
  • Three teaspoons Genoese green pesto
  • One pinch Maldon salt (eye with salt because pesto can already provide enough salt)
  • Two sheets of jelly

2.Salty Cheesecake Making

  • Put the lightly toasted pine nuts in a pan in a bowl (if you use another bulkier dried fruit, cut it into small pieces without spraying), the dried tomatoes, the salt, and the ricotta. Remove and place on the base of the mold by pressing to make it smooth and brown — Reserve in the fridge.
  • Put in a bowl the 350 gr of the ricotta of the filling along with the pesto (you can use more amount of pesto depending on the power of flavor you want to give it) and a pinch of salt if necessary. Remove to integrate.
  • The jelly sheets that you have previously hydrated in cold water for 10 minutes drain, and melt in the microwave for 10 seconds. Add the liquid gelatin to the mixture and stir it to integrate.
  • Place the mixture on the base that you had reserved and smooth with the help of a spatula. Enter in the freezer for 2 hours maximum, enough time to unmold without risk. Reserve in the refrigerator until the moment of consumption.
Farhan Ali

Farhan Ali is the founder of Newshotest.com. Farhan Ali have Health, and Food Recipies related website and we will provide you all latest and trending update about the Health, and Food Recipies.

Leave a Reply

Your email address will not be published. Required fields are marked *