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Savory cheesecake with stracchino and San Daniele raw ham
6
45min
Sara Milletti
A fresh and creamy savory cheesecake with stracchino, rocket and a crunchy cracker base, garnished with San Daniele raw ham. Elegant and delicious!
for a cheesecake with a diameter of 18 cm:
330 g stracchino
120 g fresh liquid cream
15 g gelatine
25 g rocket
90 g salted crackers
65 g melted butter
150 g San Daniele raw ham
Crush the crackers and mix with melted butter, then press into the bottom of a springform pan lined with parchment paper. Chill in the fridge for at least 30 minutes. Meanwhile, wash and finely chop the arugula.
Soak the gelatin in cold water. Gently heat the cream, then dissolve the squeezed gelatin in it. In a bowl, mix stracchino and arugula, then gradually stir in the warm cream to create a smooth mixture.
Pour the mixture over the cracker base, level it, and refrigerate for at least 6 hours. When ready to serve, remove the cheesecake from the mold and top with slices of San Daniele prosciutto.
Tagliofresco
Prosciutto di San Daniele DOP is an Italian specialty renowned worldwide. Only Italian hams and sea salt, no preservatives. Citterio's master butchers in the San Daniele factory follow all salting and seasoning stages for each ham, respecting tradition but with the care and passion that distinguish them from others. Only after numerous selection processes does a ham become a Citterio San Daniele cured ham. Sliced into many thin slices, as if freshly cut.
