Ingredients
Equipment
Method
- Step 1: Prepare the crunchy base: Start by crushing the biscottes into fine crumbs. The easiest way is to put them in a freezer bag and crush them with a rolling pin, or use a blender if you have one. Melt the butter and mix it with the biscottes crumbs. You should get a sort of wet sand.
- Step 2: Assemble the cheesecake base: Place a pastry ring (ideally 18 cm diameter) on the serving plate. If you have rhodoïd (a plastic strip that helps with unmolding), line the inside of the ring with it. This will make life much easier later! Spread the biscottes mixture evenly at the bottom of the ring. Press down very, very firmly with the back of a spoon or the bottom of a glass. This is important so that the base is solid. Place in the freezer for about 10 minutes. Just enough time for it to firm up a bit while you prepare the rest.
- Step 3: Prepare the creamy filling: In a bowl, combine the fresh goat cheese and skyr (or petit suisse). Add the dried basil, a pinch of salt, and a little pepper. Using a whisk, mix vigorously until you get a perfectly smooth and homogeneous mixture. Don't hesitate to taste at this stage to adjust the seasoning according to your preferences.
- Step 4: Assemble and let set: Take the base out of the freezer. Gently pour the goat cheese mixture over it. Smooth the surface with a spatula or the back of a spoon for a neat finish. Then place the cheesecake in the refrigerator to set. It needs at least 1 hour, but ideally 2 to 3 hours or more if you have time. The longer it stays cool, the better it will hold.
- Step 5: The final touch: Once the cheesecake is well set (the filling should no longer be liquid in the center), carefully remove the pastry ring. If you used rhodoïd, remove it gently too. Cut the cherry tomatoes in half or quarters (depending on their size) and arrange them nicely on top of the cheesecake. Finish by scattering a few fresh basil leaves. And voilà, your masterpiece is ready to be enjoyed!
Notes
Tips for success: Make sure to press the base down very firmly. Cold is your friend – do not skip the chilling times. If you don't have rhodoïd, you can slide a thin knife blade around the edge to help with demolding. This is an ideal recipe to prepare the day before! The cheesecake will have plenty of time to set and the flavors will develop well. However, only decorate with fresh tomatoes and basil at the last minute so they stay fresh and firm.
Substitutions & Additions: For the base, you can use other types of crackers or add seeds. For the filling, a mix of ricotta and cream cheese or mascarpone works well. You can add other dried herbs (oregano, thyme) or garlic powder. For decoration, try olives, marinated peppers, cucumber, pine nuts, or thin slices of raw ham or smoked salmon.
Storage: Your cheesecake keeps very well in the refrigerator. Cover it gently with plastic wrap or place it in an airtight container to prevent it from drying out or absorbing odors. It will keep for 2 to 3 days. But honestly, it's so good, I doubt it will last long!