Bufala cheesecake

Cut the mozzarella into cubes
Transfer it to a colander and let it drip for about 30 minutes, to speed up the time you can also squeeze it, squeezing it between your palms, if you use the fiordilatte it will be drier.

Meanwhile, prepare the base; mince the salty biscuits, I used the taralli, reducing them to powder, add the extra virgin olive oil.

Mix well the mixture of taralli and butter or oil, line the bottom of an opening circle mold 20-22 cm in diameter with parchment paper or cling film.

Transfer the mixture of taralli and butter or oil into the mold

distribute the mixture of taralli and butter or oil on the bottom of the mold evenly then press using the back of a spoon.

Place the base in the refrigerator for at least 60 minutes or in the freezer for about 30 minutes

Meanwhile, prepare the filling, in a mixer, add the chopped mozzarella and the cooking cream,

chop until you get a fairly smooth cream (some small mozzarella gran

Take the base from the refrigerator and cover with the filling,

Distribute the filling evenly and level it with a spatula

Store in the refrigerator for about 1 hour or until ready to serve, after the standing time remove the cheesecake from the mold with a spatula, gently remove it from the edges and then open the circle of the mold.

Wash and dry the tomatoes, then cut them in half and season with a pinch of salt.

Distribute them on the outer edge of the cheesecake leaving the center empty

in the center add the mozzarella bufala cherries, alternatively you can alternate the tomato slices with mozzarella slice