Cherry Tomato Cheesecake

6-8
Servings
30m
Prep Time
60m
Cook Time
1h 30m
Ready In


"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 recipe yields 6-8 servings
OK

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 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 & Variations


No special items needed.

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