Savoury Cheesecake
A velvety, rich cheesecake infused with delicate flavours, set over a crisp, buttery biscuit base and chilled to luxurious perfection.
Ingredients
- • 6 oatcakes
- • 40 g reduced-fat spread
- • 1 tsp dried basil
- • 300 g cherry tomatoes, (halved)
- • 1 tsp garlic granules
- • 2 tsp balsamic vinegar
- • 1/2 tsp dried basil
- • salt and freshly ground black pepper
- • low-calorie cooking spray
- • 360 g extra light cream cheese
- • 150 g fat-free Greek yoghurt
- • 50 g grated Parmesan
- • 75 g reduced-fat Cheddar, (finely grated)
- • 1 tsp onion granules
- • 2 medium eggs
- • freshly ground black pepper
- • fresh basil leaves, (to garnish)
Preparation Steps
Preheat the oven to 140°C. Make sure you have one shelf in the middle of the oven and another underneath.
Lightly grease the bottom of the cake tin with low-calorie cooking spray and line the bottom with a piece of non-stick baking paper.
Put the oatcakes in a food bag and use a rolling pin or large spoon, to crush into crumbs.
Place in a bowl and mix in 1 tsp of dried basil.
Melt the spread in the microwave or a small pan and mix into the crumbs.
Press the mixture firmly into the base of the lined tin. Place to one side.
Place the tomatoes in a mixing bowl, sprinkle with the garlic granules, basil and balsamic vinegar. Toss around until they are well coated. Scatter onto a baking tray, cut side up, and spray with low-calorie cooking spray. Season with salt and pepper and place to one side.
Place the cream cheese, yoghurt and onion granules into a mixing bowl and whisk together until well combined and soft.
Add the eggs, Parmesan, Cheddar and a pinch of black pepper and whisk for another minute or so.
Place the cake tin on a baking sheet to avoid spills, then pour in the cheesecake mix.
Place the cake tin on the middle shelf of the oven. Place the tray of tomatoes on a lower shelf underneath.
Cook for 50-60 minutes, until the cheesecake is set around the edges but still has a slight wobble in the middle. Remove and cool for an hour, before covering and refrigerating for at least 2 hours. The tomatoes should be done at the same time as the cheesecake. They should be slightly shrivelled and firm, yet still moist. Allow these to cool and refrigerate in a container along with the cheesecake.
When ready to serve, remove the cheesecake from the tin and peel off the greaseproof paper. Place on a plate and pile the roasted tomatoes on top.
Decorate with some fresh basil leaves and serve!