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.

Goats' Cheese, Ricotta, & Roasted Tomato Cheesecake
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!

Goats' Cheese, Ricotta, & Roasted Tomato Cheesecake
Goats' Cheese, Ricotta, & Roasted Tomato Cheesecake