For the biscuit (base):
For the filling:
For the topping:
Serve with tomato jam:
For the biscuit base, blend the butter with the basil. Then crumble the biscuits and add them to the butter and spread the mixture into a cake tin and leave to solidify.
For the filling, whip the egg yolks with the sugar and a teaspoon of extra virgin olive oil. Whisk the ricotta and add it to the yolks. Place the filling on the base and bake in a preheated oven at 175°C for about 20 minutes. Once cooked, leave to cool and proceed with the tomato topping. For the topping, finely dice the celery and add the tomato passata, cook for 8 minutes. Strain and add water, sugar, salt, and gelatine. Boil for a few minutes and then sieve the topping onto the cheesecake and let it cool. For the jam: put all the ingredients in a baking dish, cover with greaseproof paper and cook at 100° for at least 10 hours, thus obtaining tomato jam.