An easy-to-make, creamy cheesecake paired with zesty chilli and tomato.
|450 g||ricotta cheese|
|1 cup||cream cheese — at room temperature|
|1 tbsp||wholegrain mustard|
|1||garlic clove — finely chopped|
|1 tbsp||lemon juice|
|1||eggs — large|
|1 pinch||freshly ground black pepper|
|500 g||cocktail tomatoes|
|1 tbsp||olive oil|
|salt and freshly ground black pepper|
|15 g||pine nuts — toasted|
|1 handful||fresh basil|
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.
The cheesecake can be made a day in advance, refrigerated and simply assembled with the tomatoes, pine nuts and basil before serving.