Cake
- Line the bottom of a 6-inch (15 cm) springform pan with parchment paper. Line the sides of the pan with a strip of parchment paper 3 inches (7.5 cm) high, letting it rise above the edges of the pan.
- In a food processor, blend the soda crackers into a fine breadcrumb. Add the butter. Season with pepper and mix well. Press the mixture firmly along the bottom of the pan. Refrigerate while you prepare the cheese filling. Wash out the bowl of the food processor.
- In the clean food processor, blend the cream cheese until smooth. Add the remaining ingredients and mix well. Season generously with pepper.
- Spread the cheese mixture over the crust in an even layer. Refrigerate while you prepare the toppings (see Chef’s tip).
Toppings
- In a small skillet over medium heat, cook the pancetta in the oil for 5 minutes or until golden. Drain on a plate lined with paper towels. Let cool for 5 minutes.
- Gently unmould the cheesecake on a serving dish. Top with the pancetta. Decorate with small leaves of fresh herbs.
Chef’s tip
The cheesecake can be prepared up to 3 days in advance. In this case, cover the pan with plastic wrap before refrigerating the cake. Let sit out at room temperature before serving.