April 24, 2019
"From our weekday newspaper The West Australian. Times are estimated."
- Serving Size: 1 (410.5 g)
- Calories 899.5
- Total Fat - 67.1 g
- Saturated Fat - 35.3 g
- Cholesterol - 637.7 mg
- Sodium - 946.5 mg
- Total Carbohydrate - 34.1 g
- Dietary Fiber - 2.2 g
- Sugars - 6.4 g
- Protein - 40.4 g
- Calcium - 648.2 mg
- Iron - 3.7 mg
- Vitamin C - 12.8 mg
- Thiamin - 0.4 mg
Preheat oven to 160C.
Grease a 25cm x 16cm slice tin with cooking oil spray and line with baking paper.
Put crackers in a food processor and pulse until fine crumbs form and then add butter and pulse until well combined.
Press evenly into base of prepared tin and set aside in the freezer.
Heat the oil in a small frying pan over medium heat and add onion and pancetta and cook for 5 minutes or until onion is soft and then transfer to a bowl and set aside to cool.
Put cream cheese, ricotta, gorgonzola, eggs and a quarter cup of parmesan in a food processor and pulse until just combined and then transfer to a large bowl and add cooled onion mixture and season with salt and pepper and stir until combined.
Spread mixture evenly over biscuit base and bake for 45 minutes or until golden and set in the centre and then set aside for 20 minutes.
Meanwhile line a oven tray with baking paper and put tomatoes on prepared tray and spray with oil and bake for 25 minutes or until tender.
Cut cheesecake into six squares and top with remaining parmesan and roasted tomatoes and serve with ciabatta on the side.
Tips & Variations
No special items needed.