Cheesecake with melon, figs and Prosciutto di Modena

Ingredients

  • 120 g of chopped rusks
  • 100 g of melted and cold butter
  • 10 g of sunflower seeds
  • 70 g of Prosciutto di Modena
  • figs to taste
  • melon balls to taste
  • 350 g of robiola
  • 150 g of cottage cheese
  • 80 g of grated Parmigiano Reggiano DOP
  • chopped parsley
  • minced mint
  • salt
  • pepper

The quantities indicated are enough for four people.