Instructions

Prepare the Base:
1. Coarsely break the Pizza Sticks and place them in a food processor.
2. Blend until you get very fine crumbs.
3. Transfer the crumbs to a bowl.
4. Melt the butter (in the microwave or over a double boiler) and let it cool slightly.
5. Pour the melted butter over the crumbs and mix until you achieve a sandy consistency.
6. Grease and line an 18 cm springform pan with parchment paper.
7. Pour the mixture into the pan and press it down with the back of a spoon or a pestle.
8. Refrigerate to set.

Prepare the Cream:
9. Soak the gelatin sheets in cold water for 10 minutes.
10. Heat the cream in a saucepan until just below boiling.
11. In a bowl, mix the ricotta spread with salt, pepper, lemon zest, and dried oregano.
12. Drain and squeeze out the excess water from the gelatin, then incorporate it into the hot cream and stir until fully dissolved.
13. Add the cream with gelatin to the ricotta mixture and mix well.

Assemble the Cheesecake:
14. Pour the cream into the springform pan and spread it evenly with the back of a spoon, creating a wavy pattern.
15. Refrigerate for about an hour or until the cream has set.

Decorate:
16. Cut the cherry tomatoes into quarters, place them in a bowl, and season with oil, salt, and pepper.
17. Remove the cheesecake from the fridge and place it on a plate.
18. Decorate half of the surface with the tomatoes, fresh basil, Parmesan shavings, and fresh marjoram.

Serve:
19. Slice and serve the cheesecake chilled.

— Preparation Time: 15 minutes
— Chilling Time: 1 hour