Savoury Cheesecake

Prep Time
Cook Time
1h 45m
Ready In

"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 6 servings


  • 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

Step 1

Preheat oven to 160C.

Step 2

Grease a 25cm x 16cm slice tin with cooking oil spray and line with baking paper.

Step 3

Put crackers in a food processor and pulse until fine crumbs form and then add butter and pulse until well combined.

Step 4

Press evenly into base of prepared tin and set aside in the freezer.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.