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Cheesecake with pesto and Thermomix cherry tomatoes

Cheesecake with pesto and Thermomix cherry tomatoes

Recipe Cheesecake with pesto and thermomix cherry tomatoes by of 23-09-2015 [Updated on 04-09-2018]

Raw, cooked, cheesecake can also be sweet or savory. For this savory version I chose to fill the cheesecake with a fragrant basil pesto and tasty confit tomatoes. The result is not only what you see but also what you will try;) So here is the recipe with the Thermomix to follow to make the pesto cheesecake with confit tomatoes.

Method

How to make pesto and cherry tomato cheesecake with the thermomix

Put the butter in the jug and melt it at 70 °, 2 min., Speed. 2. Then set it aside.
Put the crackers in the jug (it is not necessary to clean it) and chop for 20 sec., Speed. Turbo.
Add the melted butter to the crumbled crackers and mix for 10 sec., Speed. 7.

Pour all the mixture into a springform pan. Compact the base well, also creating a hint of edge.
Let it rest in the fridge for 30 minutes.

Meanwhile, prepare the cream cheese.
Put philadelphia, ricotta, parmesan, salt and pepper in the clean jug and mix for 30 sec., Vel 6.
Also add the pesto (here you will find my recipe for making it with the thermomix) and work another 30 sec., Vel 4.

Take the base from the fridge and pour the pesto cream into it.
Level well, then let it rest in the refrigerator for at least 2 hours.

In the meantime, you can prepare the confit tomatoes: wash the tomatoes and cut them in half.
Place them on a baking sheet lined with parchment paper, with the cut side facing up, and sprinkle them with: brown sugar, thyme, salt, pepper and oil. Then cook at 120 ° C for about 1 hour and 30 minutes.

Let the cherry tomatoes cool, then take the cheesecake out of the fridge, turn it out of the mold on a serving dish, decorate it with the confit tomatoes and serve.


Dried tomato pesto with and without Thermomix

Dried tomato pesto with and without Thermomix is ​​a really delicious and easy to prepare condiment: a few minutes and your pesto will be ready!

It is perfect for seasoning pasta first courses, but also crostini, rustic pizzas, brioche bread and leavened products in general. Lovers of dried tomatoes cannot fail to try it! A small amount of dried tomato pesto with Thermomix and without will give your dishes an irresistible taste!

Among other things, you can also prepare it in quantity, portion it in jars and freeze it, so that you can always have it available throughout the year, when you want to use it in your preparations!

In the recipe I will indicate the procedure with the Thermomix, but due to its simplicity it can also be prepared with any blender or food processor .. try it and you will never leave it!

Well, let's move on to the recipe immediately and see how the dried tomato pesto is prepared with and without Thermomix!

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This recipe is for the Thermomix TM31 and TM5

For the pesto

  • 60 g basil leaves (washed and well dried)
  • 20 g of pine nuts
  • 80 g of Parmesan cheese
  • 1 clove of garlic
  • 120 g of extra virgin olive oil
  • Salt to taste.

For the bechamel

To assemble

  • 350 g of lasagna sheets
  • 500 g of mozzarella
  • 50 g of grated Parmesan cheese
  • 300 g of cherry tomatoes

Cheesecake with pesto and thermomix cherry tomatoes - Recipes

Trapani pesto has ancient origins. It was born in the port of Trapani as a reworking of the Ligurian aglta by the people of Trapani who had exchanges with Genoese ships from the east. They adapted the recipe with the products of their land (tomatoes and almonds) creating a really delicious sauce that I recommend you try!

INGREDIENTS for 2 people:

200 g of trofie
12 basil leaves
3 ripe tomatoes
30 g of shelled almonds
1 clove of garlic
extra virgin olive oil
salt and pepper

Chop all the ingredients in a blender one at a time: almonds, then the basil with the garlic, then the peeled tomatoes.
Combine all the ingredients by adding a pinch of salt, a sprinkle of pepper and the oil to make the sauce creamy and homogeneous.
Cook the trofie in plenty of salted water and drain when al dente, adding 2 tablespoons of cooking water to the pesto.
Mix the pasta with the sauce, serve and serve.

6 comments:

good Zu! a delicious first of summer.

this pesto is wonderful !!

Bye! But what goodness this pesto, truly an emblem of the Mediterranean, very good! I already smell the scent and I'm hungry, even at this hour. thanks for the recipe and see you soon!

Nice, the Trapani pesto, with these trofie then, nice also the introduction to the dish, I like recipes that tell a story, a tradition, or a reworking, good.
P.s. Totò's sentence is beautiful, I can only agree with him

Good! good Zulia! on the forum was posted a pesto with ricotta and, some time ago a friend had put the Sicilian pesto with dried tomatoes.


This recipe is for the Thermomix TM31 and TM5

For the egg puff pastry

For the dressing

  • 60 g of pine nuts
  • 60 g of fresh basil + to taste
  • 40 g of Parmesan cheese
  • 20 g of pecorino romano
  • A clove of garlic
  • 60 g of extra virgin olive oil + to taste
  • Salt to taste.
  • 300 g of stretched bacon
  • 800 g of sheep ricotta
  • 100 g of fresh cream
  • 200 g of vine tomatoes
  • Grated Parmesan cheese to taste

Perch fillet with pesto sauce, cherry tomatoes and balsamic vinegar

A mouth-watering recipe. really!
Thanks to the talented Francesco 82 of the blog La cucina degli angeli.
For the dressing
20 cherry tomatoes
30 gr of basil pesto (I had prepared it a few days ago)
20 gr of balsamic vinegar
20 gr of extra virgin olive oil
Salt to taste.

For the fish
1 perch fillet (or sea bream sea bass etc ..)
Salt to taste.
20 gr of extra virgin olive oil
1 untreated lemon
a teaspoon of dried thyme
800 gr of water
1 teaspoon of coarse salt

Prepare the dressing, In a bowl put the tomatoes cut in half, the pesto, the balsamic vinegar, salt and pepper olive oil, let it macerate for 30 min. approximately.
Wash the fish under running water, line the varoma bell with wet and squeezed parchment paper, place the fish on top and salt by laying on top, a few thin slices of lemon and thyme.
Pour the salted water into the jug and add a few slices of lemon, place the varoma on top and cook for 20 min. temp. varoma vel 1.
After the time has passed, check the cooking.
Place the fish on a serving tray and cover with the sauce and cherry tomatoes, plus some slices of leftover lemon and basil.


TROFIE AL PESTO WITH TOMATO AND MOZZARELLA

what a pleasure this recipe! I love all the flavors that are gathered here! Have a nice weekend, a big kiss!

It is a very simple dish, but of a unique goodness! Good weekend to you too! A big kiss

You made me hungry even at this hour! A kiss.

It's always the right time for a good plate of pasta! -) A big kiss to you

mmm like me tastes! I really had in ente to make pesto.

Then you can experiment with this dish too!

what a nice fresh fresh dish. inviting :)

Put on the water I'm coming: D! What a spectacle of tricolor pasta. A big kiss, good Sunday

Come on, I'd really like it! A big kiss :)

Hello! I found your blog through a mutual foodie blogger and caught the title. Yes, it is true, Italians do eat better, don & # 39t we! )
This is a beautiful and comforting dish, I would love a plate full! I am your newest follower. I look forward to your visit! Blessings my dear, your fried, Catherine

Hello Catherine, welcome to my blog. The title of my blog is ironic, but true, but you can eat well everywhere, just want it! Go on to visit your blog, see you soon!

A first fragrant, delicate and to eat with the eyes, as well as your blog! Congratulations, really congratulations for this beautiful blog!
I have already immersed myself in your followers, ready to follow your every recipe!

Thanks Noemi, you are so cute and welcome on my blog! I will gladly visit yours! See you soon!

A delicious and fragrant dish. Congratulations also for the wonderful photos. Always very good, a hug

Thanks Paola, you are always very dear and kind! A big kiss :)

mmm a very inviting looking dish !! Very good

what colors this dish! and what flavors. Very inviting!

In fact they remember our beloved and a little mistreated flag :)

Very good, inviting and really noteworthy photos :) Congratulations, a big kiss!

Thanks dear Valentina, a hug

genuine and tasty flavors, I like this pasta, a hug SILVIA

The trofie prepared in this way are delicious, the photos are beautiful. Good evening Daniela.

Thanks Daniela, good evening to you

truly a marvel this first! simple and full of fabulous ingredients! very good as always: - *** good week! a hug

Thanks Giovanni, you are always very dear. A big kiss

This dish is fantastic, it has beautiful colors, then the pesto with mozzarella must be a pretty good combination. very good!

Hi Vale, try this dish, you will be surprised how good it is!

Beautiful (and very good for sure!) This pasta that takes up the colors of our flag! :-)

True, it represents the best of our cuisine and moreover it recalls the colors of our beloved flag!

Goodmorning sweetheart! forgive me if I was absent in these days .. but between the restoration of the holidays, suitcases and various things I managed to be very little online! this dish is great. fresh and genuine, given that mozzarella is one of the dairy products that I absolutely adore and I would eat tons of it. mmm who wants crazy this morning with this splendid dish in plain sight! compliments! fantastic! a hug:*

Dear Simona don't worry, I know very well that these moments happen when you don't have time for almost anything, I know something. The important thing is to always find each other again and I am pleased to have found you again after the holidays. I embrace you, see you soon!: *


Preparation

insert in "closed lid" pesto, oil, spicy cherry tomatoes, chop 10 seconds at speed 5 and fry 3 minutes at 120 degrees speed "sweet mix setting" add the rice and toast for a minute "Counterclockwise Operation" speed "sweet mix setting" . insert the water and cook 15 minutes at 100 degrees speed "sweet mix setting" "Counterclockwise Operation" . at the end stir in the parmesan. serve


Light strawberry cheesecake: light, good and very quick to prepare!

There cheesecake it is a cake of which you can find a thousand versions: with or without cooking, with cream or without cream, with chocolate or fruit.

I have made it with some ricotta and of Greek yogurt, therefore without cream & # 8230 in such a way as to contain the amount of fat and calories & # 8230 is a version of cheesecake definitely light, therefore light, healthy and very tasty. It has about 200 kcal, less than half of the traditional version!

My cheesecake is not only super easy, but it's also super quick to make! It does not require cooking, but only a few hours of rest in the refrigerator!

You can decorate it with strawberries, with your favorite fruit, or with one chocolate sauce (even if it's not really light & # 8230), or just with some dark chocolate curls!

To make this light cream-free cheesecake, you can use the Thermomix, or an electric mixer and a mixer. Below you will find both recipes.


Cheesecake with pesto and thermomix cherry tomatoes - Recipes


Soak the gelatin sheets in cold water. Put 200 m of cream, sugar and ricotta in a bowl and mix everything together. Put the remaining 200 ml of cream in a small bowl and let it heat in the microwave or in a saucepan, when the cream is hot, remove it from the heat or the microwave and add the now soft isinglass sheets and let them melt, stirring. When they are completely melted, add the cream to the previously prepared ricotta and cream mixture and mix.

At this point we divide the dough into 4 bowls in a bowl add 3 teaspoons of instant coffee, in another bowl 4 teaspoons or more of RIGONI DI ASIAGO hazelnut cream, in the other bowl add drops of chocolate, while the last leave it white. and before serving the white slices we will cover them with FIOR DI FRUTTA with cherries from RIGONI DI ASIAGO.
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Pour the cream into the mold and put it back in the fridge for about 2/3 hours. When they are cool, gently remove each slice and place on plates, decorate as you like and serve.

29 comments:

It is wonderful. And also very greedy. Hi Daniela.

How wonderful! Everyone can take the slice they prefer.
This mold is terrific!

it's simply fabulous. and how many different tastes !!

this single portion mold is fabulous .. it makes cheesecake more beautiful!

Perfect recipe, slices x slices really, the creator was brilliant. Congratulations, the dessert is very greedy.

A wonderful idea. Congratulations, a hug

the already portioned mold is very comfortable! and this colorful and different cheesecake is beautiful

by golly but so it is beautiful! you get many beautiful & quotfette & quot; different from each other :-)

Really perfect, congratulations and have a good weekend !!

this is a & quotperfect & quot; mold .. you were very good. with these delights you are tempting. Good day

A real treat! Rigoni jams are a guarantee!
Well done!

Kisses and have a good weekend

beautiful, for all tastes. complimentiiiiiiiiiii

beautiful with all these delicious variations. kisses!

Really perfect and super greedy !! Did you know how to use this beautiful mold to the fullest !! Well done! A big kiss dear and good weekend. ^ _ ^

greedy, beautiful, perfect. kisses and good w.e.

beautiful, beautiful and original. very good ^ _ ^

wonderful, I would taste all the slices! really beautiful
big kisses

What a show. cheesecake always. i love the mold i want it.
kisses and night

Bye!
Nice to meet you!
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This guide is ready for the launch of the new Community & quotGourmondo & # 174 & quot, a new MEETING point for COOKING enthusiasts: possibility to publish RECIPES, possibility to report restaurants not yet reviewed, possibility to interact with other NaGou, possibility to receive complimentary dinners and much more.

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Perfect.
I take the recipe, great presentation and super greedy.
Happy week.
A big kiss.

Perfect.
I take the recipe, great presentation and super greedy.
Happy week.
A big kiss.

very nice version. compliments!

Absolutely to taste. and then it is already divided into slices. one looks like mine. I like! A kiss stefy

This cheese cake is truly perfect. compliments.

hello and good week.

it is not bad to make personalized slices, creativity frees up and is more greedy


Video: Un très bon Cheesecake lotus sans cuisson by #thermomix très facile à faire (October 2021).