Discover the recipe for savory cheesecake with Pugghia extra virgin olive oil and chili taralli. Enjoy the authentic flavors of tradition.
Crumble the Pugghia taralli, mix them with the melted butter and press the mixture into a springform pan. Refrigerate for 30 minutes.
Blend Philadelphia and stracchino until you get a creamy consistency. Season with salt and pepper.
Pour the cheese cream over the base and level well. Refrigerate for at least 1 hour.
Finish with tomatoes, basil, a drizzle of extra virgin olive oil, and oregano.
Springform pan
Store in the refrigerator for up to 2 days.
You can substitute Philadelphia with mascarpone or ricotta for a different taste.
Italia, Puglia
| Energy (kcal) | 252.51 |
| Carbohydrates (g) | 1.79 |
| of which Sugars (g) | 0.8 |
| Fat (g) | 24.14 |
| of which Saturates (g) | 14.13 |
| Protein (g) | 6.68 |
| Fiber (g) | 0.81 |
| Sale (g) | 0.16 |
