Cherry Tomato Cheesecake
Recipe: #37246
July 14, 2021
Categories: Cheese, Feta, Tomato, Italian, Baby Shower, Birthday, Brunch, Easter, Fathers Day, Mothers Day, Picnic Romantic Dinner, Sunday Dinner, Oven Bake, Gluten-Free, Vegetarian, Fresh Tomatoes, Kosher Dairy, more
"This is a gluten free cake that is really a savory type cheesecake that does not have a pastry or biscuit base . I heard of this recipe on a radio station many years ago, and I have been wanting to make this ever since."
Original is 6-8 servings
Ingredients
Nutritional
- Serving Size: 1 (298.7 g)
- Calories 497.9
- Total Fat - 32.1 g
- Saturated Fat - 16.3 g
- Cholesterol - 513.9 mg
- Sodium - 1035.2 mg
- Total Carbohydrate - 6 g
- Dietary Fiber - 0.9 g
- Sugars - 2.8 g
- Protein - 45.3 g
- Calcium - 1010.5 mg
- Iron - 2.6 mg
- Vitamin C - 9.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 180C.
Step 2
Place a sheet of baking paper over the base of a spring-form pan, letting it overhang the bottom a little, before re-attaching the ring (this makes it so much easier to slide the baked cake onto a serving plate).
Step 3
Put the ricotta, feta, eggs, and garlic into a mixing bowl and beat with an electric mixer til smooth.
Step 4
Stir in the pepper and chopped basil and oregano and spread mixture into the pan.
Step 5
Arrange the halved cherry tomatoes on top; lay the cherry tomato's cut size up.
Step 6
Bake cake for one hour or til set and golden brown on top.
Step 7
Allow the cake to cool then refrigerate for at least an hour or til firm.
Step 8
Remove the sides of the pan & slide the tart cake off and slice to serve with a few basil leaves on top of each slice.
Tips
No special items needed.
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