Savory Cheesecake

Method

1. Crush the taralli biscuits into crumbs.
2. Melt some butter in a pan.
3. Add the crushed taralli to the melted butter and stir for about 2 minutes.
4. Grease the sides of the cake ring with a little extra virgin olive oil.
5. Place the taralli mixture at the bottom, pressing it down firmly to form an even base.
6. Refrigerate the base to set.
7. Soak a sheet of gelatin in cold water.
8. In a bowl, combine cream cheese and fresh cream. Add a pinch of salt, a little lime juice, and black pepper. Whip until smooth.
9. In a small saucepan, heat a little fresh cream until it almost boils. Squeeze the gelatin and add it to the warm cream, stirring until dissolved.
10. Pour the gelatin-cream mixture into the cheese mixture and mix well.
11. Transfer the mixture to a piping bag and fill the cake ring over the set base.
12. Tap the ring gently to release air bubbles, then level the surface with a spatula.
13. Refrigerate for at least 2-3 hours until set.
14. Cut various types and colors of tomatoes into pieces.
15. Season the tomatoes with salt, oregano, and a drizzle of extra virgin olive oil.
16. Unmold the cheesecake and arrange the tomatoes on top.