Tuna Cheesecake

Name: Tuna Cheesecake
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: Tuna in oil drained 7 oz; Crescenza cheese 0.8 cup; Bread crumb 1 cup; Butter 8 ½ tbsp; Extra virgin olive oil 2 tbsp; Chives a few stalks; Fine salt to taste; Black pepper to taste; Tuna in oil to taste; Datterino tomatoes 4; Chives to taste

Difficulty: Average
Prep time: 25 min
Makes: 4 pieces

PRESENTATION

Tuna Cheesecake keeps the format of its dessert counterpart — crunchy base, creamy middle layer, colorful toppings — but trades sweet for something far more suited to a summer table. The structure is the same, the logic is the same, and the result lands as one of the more enticing ways to put that familiar format to savory use. Each portion is built individually and requires no baking at all, which keeps everything cool and fresh without a minute of oven time. Served as a starter at a summer dinner party, these single portions look composed and deliberate while asking almost nothing of the cook.

Because there is no heat involved, each cheesecake holds its texture and chill right up until it reaches the table — a real advantage when the weather is warm and the last thing anyone wants is to turn on the oven. The no-cook approach also means the whole thing can be assembled ahead of time, leaving the cook free to focus on the rest of the meal. It is a practical, good-looking starter that earns its place on the menu without any real effort.

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

Preparation

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.

Storage

Tuna cheesecakes can be stored in the refrigerator covered for up to 2 days. We recommend garnishing them only at the time of serving. They can also be frozen if you have used only fresh and not previously frozen ingredients.

Tip

You can enrich the cream with some sun-dried tomatoes in oil and flavor the cheesecakes with lemon zest and thyme leaves. If there is leftover cream, it will be excellent spread on toasted bread bruschettas!

For the translation of some texts, artificial intelligence tools may have been used.

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