Cheesecake with Broccoli and Ricotta Cheese

Servings: 6
Prep time: 30
Cooking time: 15
  1. Crush the taralli until they crumble, then melt the butter on a low heat and combine it to the taralli. Cover the base of a mould with butter, place a disk of parchment paper at the bottom and create the base of the cheesecake with a layer of crushed taralli and butter. Let it sit in the fridge for 2 hours.
  2. Separate the broccoli stems and boil them with salted water for 5-6 minutes. Drain them and process them in a mixer.
  3. Combine the ricotta, the quark cheese and the yogurt, then add the broccoli purea and some salt.
  4. Heath the milk, then add a teaspoon agar agar and bring to boil. Lower the heat and simmer for 3 more minutes before removing from the stove.
  5. Incorporate the milk to the cheese and broccoli mixture, then pour everything on the taralli base, creating an even layer. Place it in the fridge again.
  6. Season the tomato sauce with vinegar, oregano and salt. Place it on the stove and, once warm, add half a teaspoon agar agar. When it comes to a boil, lower the heat and simmer for 3 more minutes. Let it cool down a little bit and pour the sauce over the cheese layer. Place the cake again in the fridge and let it sit for 2 more hours.
  7. Before serving, decorate the cake with the sundried tomatoes.