Cherry Tomato Cheesecake
Created by Tisme on July 14, 2021
- Servings: 6-8
- Prep Time: 30m
- Cook Time: 60m
- Recipe #37246
Ingredients
- 500 grams ricotta cheese
- 100 grams crumbled feta cheese (creamy)
- 3 eggs
- 15 grams garlic, crushed or grated on a plane grater ( 2 cloves garlic )
- 30 grams basil, finely chopped (fresh, 1 bunch)
- 15 grams oregano, finely chopped (fresh)
- 1 1/2 teaspoons cracked black pepper
- 400 grams cherry tomatoes (fresh, cut in half)
- Basil leaves (extra for garnish)
How to Make
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Step 1: Preheat oven to 180C.
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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).
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Step 3: Put the ricotta, feta, eggs, and garlic into a mixing bowl and beat with an electric mixer til smooth.
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Step 4: Stir in the pepper and chopped basil and oregano and spread mixture into the pan.
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Step 5: Arrange the halved cherry tomatoes on top; lay the cherry tomato's cut size up.
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Step 6: Bake cake for one hour or til set and golden brown on top.
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Step 7: Allow the cake to cool then refrigerate for at least an hour or til firm.
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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.
Nutritional Facts
- 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