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Savoury Cheesecake

  • Prep Time
    15 MINS
  • Cook Time
    50 MINS
  • KCals 159
  • Carbs 7.5G
10 Servings

Ingredients

For the base

  • 6 oatcakes
  • 40 g reduced-fat spread
  • 1 tsp dried basil

For the topping

  • 300 g cherry tomatoes, halved
  • 1 tsp garlic granules
  • 2 tsp balsamic vinegar
  • ½ tsp dried basil
  • salt and freshly ground black pepper
  • low-calorie cooking spray

For the cheesecake

  • 360 g extra light cream cheese
  • 150 g fat-free Greek yoghurt
  • 50 g grated Parmesan
  • 75 g reduced-fat Cheddar, finely grated
  • 1 tsp onion granules
  • 2 medium eggs
  • freshly ground black pepper
  • fresh basil leaves, to garnish

Instructions

  1. Preheat the oven to 140°C. Make sure you have one shelf in the middle of the oven and another underneath.

  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.

  3. Put the oatcakes in a food bag and use a rolling pin or large spoon, to crush into crumbs.

  4. Place in a bowl and mix in 1 tsp of dried basil.

  5. Melt the spread in the microwave or a small pan and mix into the crumbs.

  6. Press the mixture firmly into the base of the lined tin. Place to one side.

  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.

  8. Place the cream cheese, yoghurt and onion granules into a mixing bowl and whisk together until well combined and soft.

  9. Add the eggs, Parmesan, Cheddar and a pinch of black pepper and whisk for another minute or so.

  10. Place the cake tin on a baking sheet to avoid spills, then pour in the cheesecake mix.

  11. Place the cake tin on the middle shelf of the oven. Place the tray of tomatoes on a lower shelf underneath.

  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.

  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.

  14. Decorate with some fresh basil leaves and serve!