Tomato and Pesto Cheesecake

Shopping list

• 200 g savoury crackers / Ritz — finely crushed

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• 60 g toasted pine nuts — finely chopped

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• 1 tsp dried oregano

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• 1 Unit black pepper

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• 80 g unsalted butter — melted

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• 1 tbsp olive oil

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• 400 g full-fat cream cheese — softened

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• 150 g fresh goat cheese or ricotta salata

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• 80 g Parmigiano Reggiano — finely grated

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• 2.5 tsp lemon zest

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• 1 tbsp lemon juice

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• 1 Unit salt

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• 1 Unit white pepper

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• 2.5 tsp powdered gelatine

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• 3 tbsp cold water — (or 2 gelatine sheets) - for set, not bake

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• 120 g basil pesto — (homemade if you can)

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• 400 g mixed heirloom tomatoes — sliced 3-4mm

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• 2 Tbsp extra virgin olive oil

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• 1 Unit flaky sea salt

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• 1 Unit cracked black pepper

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• 40 Leaves fresh basil

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• 1 Pack pesto (fresh) — drizzle to finish

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• 50 G pine nuts — to finish

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