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Recipe by Pugghia
Discover the recipe for savory cheesecake with Apulian extra virgin olive oil and chili taralli. Enjoy the authentic flavors of tradition.
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: Crumble the Apulian taralli, mix them with the melted butter and press the mixture into a springform pan. Refrigerate for 30 minutes.
Step 2 of 4: Blend Philadelphia and stracchino together until you obtain a creamy texture. Season with salt and pepper.
Step 3 of 4: Pour the cheese cream over the base and level it well. Refrigerate for at least 1 hour.
Step 4 of 4: Finish with tomatoes, basil, a drizzle of EVO oil and oregano.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, Milk and dairy products, and Tree nuts
In gray: not detectedDetected
| Average values | Per serving117 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 1,835 kJ439 kcal | 1,573 kJ376 kcal |
| Fat | 36.42 g | 31.22 g |
| of which saturated fatty acids | 17.94 g | 15.38 g |
| Carbohydrates | 28.69 g | 24.59 g |
| of which sugars | 5.18 g | 4.44 g |
| Fibre | 13.5 g | 11.57 g |
| Protein | 12.9 g | 11.06 g |
| Salt | 0.2 g | 0.17 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
