Goats' Cheese, Ricotta, & Roasted Tomato Cheesecake

Serves 8

Hands-on Time: 1 hour (plus cooling)

Baking Time: 1 hour 30 minutes

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Ingredients

• 100g unsalted butter

• 250g oat cakes

• 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!