Low carb savoury ricotta, chilli and tomato cheesecake



Ingredients 16
Servings 6
Time 25 mins

Ingredients

  • 450
    g
    ricotta
  • 1
    cup
    plain cream cheese - at room temperature
  • 1
    Tbs
    wholegrain mustard
  • 1
    Tbs
    garlic - finely chopped
  • 1
    Tbs
    lemon juice
  • 1
    green chilli
  • 1
    large eggs
  • ¾
    tsp
    salt
  • pinch ground black pepper
  • ROAST TOMATOES:
  • 500
    g
    cocktail tomatoes
  • 1
    Tbs
    olive oil
  • salt and pepper
  • TO SERVE:
  • 15
    g
    pine nuts - toasted
  • handful basil leaves
 

Method

40 mins
 

For the savoury cheesecake, pre heat the oven to 170°C and line a 18cm loose-bottom tin with baking paper. Combine all of the ingredients in a food processor and blend until smooth.

Transfer the mixture to the lined tin, smooth out the top and bake for 30 minutes. Allow it to cool in the tin. Refrigerate until needed. 

For the roasted tomatoes, pre heat the oven to 200°C. Toss the tomatoes and oil together and season with some salt and pepper and roast, 10 minutes. Allow it to cool. 

To serve, arrange the tomatoes on top of the cheesecake. Scatter the pine nuts and basil on top. 

TIP: 
The cheesecake can be made a day in advance, refrigerated and simply assembled with the tomatoes, pine nuts and basil before serving. 

Also try:

Savoury mince on sweet potato and butternut mash

Savoury mince tacos

Quick savoury breakfast bowl


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Read more on: low carb  |  cheesecake  |  tomatoes  |  ricotta  |  cheese  |  recipes
 

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