• Robiola cheese 300 grams
  • Ricotta cheese 250 grams (1 cup) • 140 kcal
  • Crackers 130 grams
  • Butter 100 grams (½ cup) • 717 kcal
  • Plum tomatoes 8-9
  • Bresaola 7-8 slices
  • sweet corn as much as is needed
  • Rocket as much as is needed
  • Dried aromatic herbs (rosemary, thyme, mint, basil) as much as is needed
  • Salt as much as is needed • 1 kcal
Calories refers to 100 gr of product

The savory cheesecake with bresaola and rocket is a cold cake that can be easily prepared, while still guaranteeing a very spectacular and greedy final result. It is the savory variant of the classic no-bake dessert and, like this one, it can be conveniently prepared in advance and then served as a rich appetizer or for a buffet. The crunchy shell of crackers and butter welcomes an enveloping and delicate filling based on ricotta cheese, robiola cheese and aromatic herbs, on which the plum tomatoes, bresaola and rocket are arranged in a way to resemble a flowery field. You just have to follow our step-by-step recipe and prepare this refreshing cake with guaranteed success.

How to prepare savory cheesecake with bresaola and rocket

Collect the crackers in the mixing bowl of a kitchen mixer (1) and blend them into a fine powder.

Gently melt the butter in a bain-marie (2).

Pour it on the cracker powder and mix thoroughly with a spoon (3).

Pour the mixture into an 18 cm diameter springform pan and compact it well with a spoon, taking care to form a border of about 2 cm (4). Transfer to the refrigerator and let it rest for an hour.

Meanwhile, collect the ricotta cheese and robiola cheese in a bowl, well drained. Season with a pinch of salt and the mixed aromatic herbs (5) and mix with a wooden spoon until you get a soft and homogeneous cream.

Pour the cream into the mold and level it with the spoon (6). Then transfer everything to the freezer for 15-20 minutes.

Meanwhile, wash the plum tomatoes, dry them and cut them in half lengthwise. Then cut each half without going all the way (7).

Cut each slice of bresaola in half, fold each half lengthwise and then wrap it into rolls (8).

After the resting time has elapsed, remove the cheesecake from the freezer, gently remove it out of the mold and place it on a serving dish. Decorate the surface with a layer of rocket, bresaola roses, plum tomatoes tulips and a few grains of corn (9).

Transfer the savory pie to the refrigerator for half an hour, then remove it, let it rest for 15 minutes at room temperature and then serve it in slices (10).


The savory cheesecake with bresaola and rocket can be preserved for one or two days in the refrigerator, covered on the surface with a sheet of cling film or, alternatively, placed in a special container with an airtight seal.