Savory Cheesecake Recipe

Ingredients

Serve 8

• 8 oz/250 g whole-wheat/whole meal toast

• 1/2 cup/125 g butter, cut up

• 4 tbsp cold water

• 1 2/3 cups/400 g Ricotta cheese

• 1 cup/250 g soft fresh cheese

• 1/2 cup/50 g freshly grated Parmesan cheese

• 3 eggs

• salt and freshly ground black pepper to taste

• 5 oz/150 g cherry tomatoes

Method:

1. Preheat the oven to 350°F/180°C/gas 4.

2. Place the toast in a plastic bag and use a bottle to crush it into fine bread crumbs.

3. Set aside 1 tablespoon of butter and melt the rest in a small frying pan over low heat. Add the bread crumbs and cook until the butter has been absorbed. Add the water.

4. Butter the base and sides of an 11-inch (28-cm) spring form pan. Line the base with waxed paper.

5. Firmly press the bread crumb mixture into the base and sides to a thickness of 1/2 inch (1 cm).

6. Beat the Ricotta, soft cheese, Parmesan, eggs, and salt and pepper in a large bowl until creamy.

7. Spoon the cream over the crumb base, smoothing the surface. Knock the pan on the surface two or three times to fill all the gaps.

8. Cut the tomatoes in half and arrange on the top of the cheesecake, pressing them in slightly.

9. Bake for 25-30 minutes, or until browned on top. Let cool completely. Refrigerate for 3 hours before serving.