Cheesecake hearty Italian flavors

Cheesecake hearty Italian flavors

How can I do?

Start with the preparation of crackers. To do this, preheat oven to 180 ° C

Flour 4 whole and salt and baking powder. Add oil and water and mix again.

Drop a silicone baking mat or parchment paper on the baking sheet. Y of the dough to a rectangle of 35 x 20 to about 2 mm thick. Prick the dough and bake for 25 minutes (it should be dry). Remove from the oven and while it cools the phone for cheesecake.

Mix the tofu and pour add the paste in a small pot, add water, salt and pesto and stir with a spatula or whisk. Book.

Mix half of the crackers (60/65 gr), to reduce them to powder. Pour the resulting powder in a bowl, olive oil and mix to form a paste.

Place the cookie cutter on the plate (perhaps with a stripe rhodoïd that will facilitate the release lined), pour the dough into biscuit and spoon pack increase slightly at the edges of the form a cavity in the middle.

Mixer now dried tomatoes and place in the hollow done before.

Heat the mixture of tofu, add the agar-agar, stir and increase heat. While stirring, wait until the mixture begins to pull away from sides of pan. Leave the heat on high for about a minute, then pour over the tomatoes and the bottom cookie.

Tamp and flat with a spoon and refrigerate at least 2 hours.
  • 160g firm tofu (not drained)

  • 2 cup tablespoons water

  • 1 cup chopped Pesto

  • Salt

  • 2 g of agar

  • Agar

  • 35 gr dried tomatoes

  • 1 cup olive oil for crackers:

  • 25 g BRF

  • 25 gr of chickpea flour

  • 25 g soy flour

  • 25g buckwheat flour

  • 1 pinch of salt

  • 1 pinch of baking soda

  • 2 cup tablespoons olive oil with herbs

  • 3 cup tablespoons water

Total time: Preparation + cooking time: 50 minutes

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