Cheesecake sarat — da, ai citit bine! Nu dulce, nu cu fructe — cu prosciutto, rosii uscate si un topping de bruschetta proaspata deasupra. Rosiile uscate adauga intensitate si un gust usor caramelizat care echilibreaza perfect cremozitatea branzei, prosciutto tocat aduce acea nota sarata si delicata care face totul mai complex, iar toppingul de bruschetta cu rosii proaspete, otet balsamic si oregano adauga acea prospetime care ridica totul la alt nivel. Se face in 15 minute, se lasa la rece si se prezinta spectaculos! Cheesecake sarat cu prosciutto si rosii uscate este exact preparatul acela simplu dar elegant care te face sa pari bucatar profesionist fara nicio bataie de cap!

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INGREDIENTE (pentru 2 portii)

Pentru baza de cheesecake sarat:

• 150 grame crema de branza la temperatura camerei
• 4 felii prosciutto crudo tocate marunt
• 4 rosii uscate tocate marunt
• ½ lingurita oregano
• ¼ lingurita usturoi pudra
• 1 lingura ulei de masline
• sare

Pentru toppingul de bruschetta:

• ½ rosie taiata cuburi mici
• 1 catel de usturoi tocat marunt
• 1 lingurita ulei de masline
• ¼ lingurita oregano
• ½ lingurita otet balsamic
• sare dupa gust

Pentru servire:

• felii de paine prajita

Incepem cu baza: intr-un bol amestecam crema de branza la temperatura camerei cu prosciutto tocat marunt, rosiile uscate tocate fin, oregano, usturoiul pudra, uleiul de masline si sarea. Mixam bine pana obtinem o compozitie omogena, cremoasa si profund aromata.

Intr-un alt bol pregatim toppingul de bruschetta. Combinam rosiile taiate cuburi mici cu usturoiul tocat, uleiul de masline, otetul balsamic, oregano si sarea. Amestecam usor si lasam deoparte pentru ca aromele sa se imbine frumos.

Asezam un inel de cofetarie de aproximativ 10 cm pe o farfurie eleganta de servire. Punem o felie de paine taiata rotund la baza inelului, apoi presam ferm compozitia de crema de branza in interior, netezind suprafata cu o lingura sau spatula pentru un aspect perfect. Transferam la frigider si lasam la rece aproximativ 15 minute, doar cat sa se intareasca usor si sa isi defineasca forma.

Punem deasupra toppingul de bruschetta cu rosii proaspete. Indepartam cu grija inelul de cofetarie, presaram cu oregano si servim imediat cu felii de paine prajita crocanta alaturi!

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de cheesecake sarat cu bruschetta, prosciutto si rosii uscate, te invitam sa incerci si alte retete inspirate:

English version

Cheesecake with Bruschetta, Prosciutto and Sun-Dried Tomatoes

Savoury cheesecake — yes, you read that right! Not sweet, not with fruit — with prosciutto, sun-dried tomatoes and a fresh bruschetta topping. Sun-dried tomatoes add intensity and a slightly caramelised flavour that perfectly balances the creaminess of the cheese, finely chopped prosciutto brings that salty and delicate note that makes everything more complex, while the bruschetta topping of fresh tomatoes, balsamic vinegar and oregano adds that freshness that takes everything to the next level. Ready in 15 minutes, chilled briefly and presented spectacularly — exactly the kind of simple yet elegant dish that makes you look like a professional chef without any fuss!

INGREDIENTS (for 2 servings)

For the savoury cheesecake base:

• 150 grams cream cheese at room temperature
• 4 slices prosciutto finely chopped
• 4 sun-dried tomatoes finely chopped
• ½ teaspoon oregano
• ¼ teaspoon garlic powder
• 1 tablespoon olive oil
• salt

For the bruschetta topping:

• ½ tomato cut into small cubes
• 1 garlic clove finely chopped
• 1 teaspoon olive oil
• ¼ teaspoon oregano
• ½ teaspoon balsamic vinegar
• salt to taste

For serving:

• slices of toasted bread

We start with the base — in a bowl mix the room temperature cream cheese with the finely chopped prosciutto, finely chopped sun-dried tomatoes, oregano, garlic powder, olive oil and salt. Mix well until you get a smooth, creamy and deeply aromatic mixture.

In a separate bowl prepare the bruschetta topping. Combine the finely diced tomatoes with the chopped garlic, olive oil, balsamic vinegar, oregano and salt. Mix gently and set aside to allow the flavours to come together beautifully.

Place a pastry ring of approximately 10 cm on an elegant serving plate. Place a round-cut slice of bread at the base of the ring, then firmly press the cream cheese mixture inside, smoothing the surface with a spoon or spatula for a perfect finish. Transfer to the fridge and chill for approximately 15 minutes — just enough to set slightly and define its shape.

Spoon the fresh tomato bruschetta topping on top. Carefully remove the pastry ring, scatter with oregano and serve immediately with crispy toasted bread slices alongside!

If you enjoyed this savoury cheesecake with bruschetta, prosciutto and sun-dried tomatoes recipe, we invite you to try other recipes for inspiration: Bruschetta with Brie, Grilled Nectarines and Spicy Honey, Boeuf Salad 3.0 — with Octopus! or Avocado Feta Dip with Watermelon & Mint.

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