RGFE

Directions

Crush the biscuits and mix with the melted butter, sugar, and basil; press into the bottom of a cake or pie dish, and place in the refrigerator to chill while you prepare the filling.

Break up the ricotta in a mixing bowl, and beat in the egg yolks and whole eggs, then add the cream, sugar, lemon zest or extract, and salt. Spread the ricotta mixture over the chilled crust.

Preheat the oven to 175°C and bake for about 20 minutes or until the cheesecake turns golden on top and is slightly set. Remove from the oven and leave to cool.

Combine the tomato passata with half the water, the sugar, the celery and the salt. Bring to a boil, then reduce the heat and simmer 10-15 minutes or until the celery softens; add more water if it gets too thick or might burn.

Meanwhile, sprinkle the gelatine over the remaining water and leave about 5 minutes until it is softened, and thickened.

Strain the tomato sauce, pressing the celery to extract as much of the celery flavour as you can; discard the solids. Add the softened gelatine to the tomatoes, mix well and cook over a medium low heat until the gelatine dissolves completely.

Pour the strained tomato mixture over the cheesecake, tilting the pan so that the tomato layer is thin and even. Place in the refrigerator and chill until ready to serve.

To make the tomato jam, place the sugar in an even layer in a heavy-bottomed saucepan. Cook over a medium low heat until the sugar begins to melt and colour. Add the whole tomatoes from the can, reserving the juice; break the tomatoes up with a wooden spoon as you cook them. You want the jam chunky. When they are slightly browned here and there, add the juice that the tomatoes came in, taking care that the sugar does not burn. Cook together, stirring every so often, until the tomatoes have concentrated to a thick, jammy consistency; it will take about an hour.

Serve the slices of cheesecake garnished with fresh basil and the tomato jam on the side.