Goats' Cheese, Ricotta, & Roasted Tomato Cheesecake
Cheesecakes are one of the best cakes you can bake. While I adore sweet cheesecakes, savoury ones are often overlooked. This recipe for goats’ cheese, ricotta, and roasted tomato cheesecake is my attempt to correct that. It’s perfect for a summery lunch with a salad or as a picnic dish.
Serves 8
Hands-on Time: 1 hour (plus cooling)
Baking Time: 1 hour 30 minutes
Ingredients
100g unsalted butter
1 bunch oregano
500g ricotta
200g soft goat’s cheese
4 medium eggs
Fine sea salt
12 baby plum tomatoes
Black pepper
Balsamic glaze (optional)
Equipment
20cm springform tin
Baking parchment (20cm circle)
Microwaveable bowl
Spatula
Food processor
Mixing bowl and electric whisk or stand mixer
Chopping board and knife
Baking tray
Small roasting pan or dish
Wire rack
Method
1. Prepare the base
Line the base of the springform tin with a circle of baking parchment.
Melt the butter in a microwaveable bowl in 20-second intervals on low power, stirring between each interval until fully melted.
Blitz the oat cakes in a food processor until fine. Add the melted butter and blitz again until the mixture resembles wet sand.
Add 1/3 of the oregano leaves and blitz briefly to combine.
Press the mixture into the prepared tin, compacting it firmly and smoothing the surface. Chill in the fridge for at least 30 minutes.
2. Make the filling
Preheat the oven to 150°C/130°C (fan)/300°F/Gas Mark 2.
In a mixing bowl or stand mixer, beat the ricotta and goat’s cheese on low speed until smooth.
Add the eggs one at a time, followed by a pinch of salt, and mix until fully incorporated.
Chop 1/3 of the oregano leaves and fold them into the cheese mixture using a spatula.
3. Assemble and bake
Place the chilled tin on a baking tray. Pour the cheese mixture over the oat base and smooth the top.
Halve the tomatoes, place them in a small roasting pan, and season with salt and pepper.
Bake the cheesecake on the middle shelf and the tomatoes on a lower shelf for 90 minutes, or until the cheesecake is set with a slight wobble in the centre.
4. Cool and serve
Turn off the oven and leave the door slightly ajar (prop it open with a wooden spoon if needed). Let the cheesecake and tomatoes rest in the oven for 30 minutes.
Remove from the oven and cool on a wire rack to room temperature.
Once cooled, remove the cheesecake from the tin. If making in advance, chill overnight and bring to room temperature before serving.
Decorate with roasted tomatoes, remaining oregano leaves, and a drizzle of balsamic glaze (if desired).
Tips
Wipe the bottom of the tin if any butter has leaked during baking.
For best results, allow the cheesecake to come to room temperature before serving.
Enjoy!



