Low carb savoury ricotta, chilli and tomato cheesecake

6 servings Prep: 25 mins, Cooking: 40 mins By Food24
Tap for method
Tap for method

Ingredients (14)

450 g ricotta cheese
1 cup cream cheese — at room temperature
1 Tbs wholegrain mustard
1 Tbs garlic — cloves, finely chopped
1 Tbs lemon juice
1 green chilli
1 eggs — large
¾ tsp salt
freshly ground black pepper — pinch
500 g cocktail tomatoes
1 Tbs fresh chillies — 573
salt and freshly ground black pepper
15 g pine nuts — toasted
fresh basil — handful
Tap for ingredients
Tap for ingredients


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. 

Also try:

Savoury mince on sweet potato and butternut mash

Savoury mince tacos

Quick savoury breakfast bowl

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.