Tuna Cheesecake
- Difficulty: Average
- Prep time: 25 min
- Makes: 4 pieces
PRESENTATION
Cheesecake has a savory side — and this tuna cheesecake is one of the most elegant versions of it. The structure follows the classic formula: a crunchy cracker base, a creamy cheese layer, and a topping that finishes the dish with color and flavor. What changes is everything that goes on top of the base. No sugar, no fruit — instead, a savory cream cheese filling and a tuna topping that makes this work as a refined summer appetizer rather than a dessert.
The format is individual portions, which solves two problems at once: no oven required, and each guest gets their own assembled plate. It comes together quickly, holds well in the refrigerator, and presents beautifully — the kind of starter that looks considerably more elaborate than the effort involved. For summer dinners when you want something fresh, cold, and shareable without turning on the oven, this is the right recipe.
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INGREDIENTS
- for 4 cheesecakes with a diameter of 3.5 inches
- Tuna in oil 7 oz (200 g) - drained
- Crescenza cheese 0.8 cup (200 g)
- Bread 1 cup (100 g) - crumb
- Butter 8 ½ tbsp (120 g)
- Extra virgin olive oil 2 tbsp (30 g)
- Chives - a few stalks
- Fine salt to taste
- Black pepper to taste
- for garnish
- Tuna in oil to taste
- Datterino tomatoes 4
- Chives to taste
How to prepare Tuna Cheesecake
To make the tuna cheesecake, place the bread crumbs in a mixer 1 and blend to obtain crumbs 2. Heat a non-stick pan, add the bread crumbs 3 and toast them for a few minutes
until they are golden 4. Now melt the butter in the microwave or using a bain-marie 5 and pour it over the bread crumbs 6,
mix to combine 7 and pour a couple of tablespoons of crumbs inside a 3.5-inch diameter ring mold 8. Press the base well with the back of a spoon 9. Place the base in the refrigerator to set for at least 15 minutes.
In the meantime, prepare the cream: in the mixer, add the crescenza cheese, drained tuna 10, and chives, salt, pepper, add the olive oil, and blend everything to obtain a smooth cream 11. Transfer the mixture into a disposable piping bag 12.
Once the base has set, pipe a layer of cream using the piping bag 13, completely covering the bread, and smooth the surface with the back of a teaspoon. Place it back in the refrigerator to set for 10 minutes. Meanwhile, wash and dry the cherry tomatoes and cut them into wedges 14. Once the cream has also set, take the cheesecakes and garnish them with the cherry tomato wedges, some pieces of drained tuna, and finally, flavor with chives. The tuna cheesecake is ready to be served 15.