Savoury Cheesecake
Cheesecake isn’t just for dessert! This easy bake is seriously cheesy and topped with caramelised, roasted cherry tomatoes. Slice it up for a light lunch, serve it for your Boxing Day buffet or add it to a charcuterie board. You’d never guess it was so slimming friendly!
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NutritionPer Serving
- Calories159
- Carbs7.5g
- Protein12g
- Fat8.6g
- Saturates3.7g
- Sugars3.8g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
You might think Savoury Cheesecake sounds quite unusual, but don’t knock it ‘till you try it! For anyone who loves cheese, this is food heaven. The creamy, cheesy filling sits on a crumbly oatcake base, and it’s topped with sweet cherry tomatoes that have been roasted in balsamic until they’re beautifully caramelised.
Whether as the centrepiece for a Christmas celebration, or a simple everyday lunchtime treat, it’s sure to put a smile on your face. Despite all that cheesy goodness, each slice is just 159 calories – so you can serve it as part of a delicious buffet spread and load up your plate even if you’re counting calories or following a diet plan like Weight Watchers.
It’s so easy to make this recipe vegetarian-friendly too; all you have to do is swap out the Parmesan for a veggie Italian hard cheese. No one should have to miss out on a slice of cheese and tomato perfection.
What diets is this Savoury Cheesecake suitable for?
This Savoury Cheesecake recipe is suitable for vegetarians as long as you swap the Parmesan for a vegetarian Italian hard cheese.
It can also be made gluten free as long as you use gluten-free oatcakes.
Please make sure to double check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Savoury Cheesecake?
Nope! The ingredients for this recipe are nice and simple. There are a couple of bits of equipment that will come in handy when making this Savoury Cheesecake:
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You’ll need a 20cm, loose-bottomed, round cake tin. This makes it so much easier to remove your cheesecake after baking!
An electric whisk isn’t essential but it makes all the difference when you’re whipping up your cheesecake filling.
How many calories are in this Savoury Cheesecake?
There are 159 calories per portion in this Savoury Cheesecake recipe, which means it falls into our Everyday Light recipe category. If you’re counting calories or following one of the popular diet plans like Weight Watchers, this recipe fits in perfectly!
NHS guidelines suggest men should aim for 2,500 calories per day to maintain a healthy body weight, and women require around 2000 calories. Each person has different calorie requirements depending on their goal, so you may want to adjust your daily calorie intake according to your own personal goal.
Step 1
Preheat the oven to 140°C. Make sure you have one shelf in the middle of the oven and another underneath.
Step 2
Lightly grease the bottom of the cake tin with low-calorie cooking spray and line the bottom with a piece of non-stick baking paper.
Step 3
Put the oatcakes in a food bag and use a rolling pin or large spoon, to crush into crumbs.
Step 4
Place in a bowl and mix in 1 tsp of dried basil.
Step 5
Melt the spread in the microwave or a small pan and mix into the crumbs.
Step 6
Press the mixture firmly into the base of the lined tin. Place to one side.
Step 7
Place the tomatoes in a mixing bowl, sprinkle with the garlic granules, basil and balsamic vinegar. Toss around until they are well coated. Scatter onto a baking tray, cut side up, and spray with low-calorie cooking spray. Season with salt and pepper and place to one side.
Step 8
Place the cream cheese, yoghurt and onion granules into a mixing bowl and whisk together until well combined and soft.
Step 9
Add the eggs, Parmesan, Cheddar and a pinch of black pepper and whisk for another minute or so.
Step 10
Place the cake tin on a baking sheet to avoid spills, then pour in the cheesecake mix.
Step 11
Place the cake tin on the middle shelf of the oven. Place the tray of tomatoes on a lower shelf underneath.
Step 12
Cook for 50-60 minutes, until the cheesecake is set around the edges but still has a slight wobble in the middle. Remove and cool for an hour, before covering and refrigerating for at least 2 hours. The tomatoes should be done at the same time as the cheesecake. They should be slightly shrivelled and firm, yet still moist. Allow these to cool and refrigerate in a container along with the cheesecake.
Step 13
When ready to serve, remove the cheesecake from the tin and peel off the greaseproof paper. Place on a plate and pile the roasted tomatoes on top.
Step 14
Decorate with some fresh basil leaves and serve!
What could I serve with this Savoury Cheesecake?
We love to serve this dish as part of a celebration buffet. Lay it out alongside the following dishes for any occasion!
How do you know when Savoury Cheesecake is cooked?
You should cook this Savoury Cheesecake until the filling has set around the edges, but still has a slight wobble in the middle. This sound take 50-60 minutes in the oven.
To keep your family safe, the advice here in the UK is to cook food until it has reached 70°C and maintained that temperature for 2 minutes.
How long can you keep Savoury Cheesecake in the fridge?
Once you’ve put it out, ideally you should eat this dish within 4 hours.
If you have any leftovers, you can store them in an airtight container in the fridge for 3-4 days.
Can I freeze Savoury Cheesecake?
We wouldn’t recommend freezing this recipe.
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Savoury Cheesecake
Cheesecake isn’t just for dessert! This easy bake is seriously cheesy and topped with caramelised, roasted cherry tomatoes. Slice it up for a light lunch, serve it for your Boxing Day buffet or add it to a charcuterie board. You’d never guess it was so slimming friendly!
-
Prep Time
15 MINS
-
Cook Time
50 MINS
- KCals 159
- Carbs 7.5G
Instructions
- Preheat the oven to 140°C. Make sure you have one shelf in the middle of the oven and another underneath.
- Lightly grease the bottom of the cake tin with low-calorie cooking spray and line the bottom with a piece of non-stick baking paper.
- Put the oatcakes in a food bag and use a rolling pin or large spoon, to crush into crumbs.
- Place in a bowl and mix in 1 tsp of dried basil.
- Melt the spread in the microwave or a small pan and mix into the crumbs.
- Press the mixture firmly into the base of the lined tin. Place to one side.
- Place the tomatoes in a mixing bowl, sprinkle with the garlic granules, basil and balsamic vinegar. Toss around until they are well coated. Scatter onto a baking tray, cut side up, and spray with low-calorie cooking spray. Season with salt and pepper and place to one side.
- Place the cream cheese, yoghurt and onion granules into a mixing bowl and whisk together until well combined and soft.
- Add the eggs, Parmesan, Cheddar and a pinch of black pepper and whisk for another minute or so.
- Place the cake tin on a baking sheet to avoid spills, then pour in the cheesecake mix.
- Place the cake tin on the middle shelf of the oven. Place the tray of tomatoes on a lower shelf underneath.
- Cook for 50-60 minutes, until the cheesecake is set around the edges but still has a slight wobble in the middle. Remove and cool for an hour, before covering and refrigerating for at least 2 hours. The tomatoes should be done at the same time as the cheesecake. They should be slightly shrivelled and firm, yet still moist. Allow these to cool and refrigerate in a container along with the cheesecake.
- When ready to serve, remove the cheesecake from the tin and peel off the greaseproof paper. Place on a plate and pile the roasted tomatoes on top.
- Decorate with some fresh basil leaves and serve!
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