|100 g||butter — unsalted|
|2 ml||smoked paprika|
|10 g||fresh basil — to garnish|
|3 g||fresh parsley|
|10 g||garlic cloves|
|15 ml||white wine vinegar|
|200 g||back bacon|
|300 g||cream cheese|
|300 g||ricotta cheese|
|200 g||goat's milk cheese|
|freshly ground black pepper|
Preheat oven to 120°C. Thinly slice the tomatoes and place onto a silpat. Add the oil and fine chopped parsley over it. Dehydrate for 4 hours, flipping the tomatoes continuously.
Process the flour, butter, pinch of salt and paprika till a dough forms. Press into the bottom of a 20cm loose bottomed tin and bake at 150°C for 25 minutes. Remove from oven and cool.
Fry the chopped back bacon in a pan. Dry on a paper towel.
In the same pan, fry the garlic and onion in the bacon oil and butter. Add vinegar and sugar. Let it fry on low heat for half an hour.
In a food processor, add the cream cheese, goats cheese, ricotta, zest and juice of the lemon and eggs. Process until smooth. Add in the corn starch slurry.
Add the fried bacon and cooled onions in and pulse it till incorporated.
Pour the mixture over the cooled base, tap to knock out air bubbles. Bake at 150° for 40 minutes. Let it cool in the oven then refrigerate for an hour.
Remove from baking tin and arrange the tomatoes in a circular pattern on top of the cheesecake.
Finally, rustically place the basil leaves over the top of the tomatoes.
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