christmas cheesecake Italy Recipe

First, mix the crackers finely, add to the pre-melted butter (in a double boiler or in the microwave) and mix well.

Pour the mixture into a baking paper-lined tin and use your hands or the back of a spoon to smooth it out, making sure to create a slightly even layer on the bottom and edges.
Let rest in the refrigerator for at least 20 minutes (or at least 10 minutes in the freezer).

Meanwhile, blend the rocket (already washed and washed, but be careful not to get too wet).
Add the cheeses (ricotta, robiola, parmesan), season with salt and pepper and mix again until a smooth cream is obtained.
Remove cracker shells, fill with filling, smooth out the top, and refrigerate for at least 1 hour.

Meanwhile, clean the Roman cabbage, divide it into florets, blanch it in lightly salted boiling water for 10-12 minutes, drain and set aside to cool.

Take the cheesecake out again, carefully remove it from the mold, transfer it to a plate, and arrange the cauliflower stalks on top with the olives.

Just add pink pepper and eat to complete your Christmas cheesecake.