Recipe: A Tomato-Basil Cheesecake You Can Have for Dinner
So, it’s National Cheesecake Day (July 30, 2018), which means you’re probably mulling over your dessert order now. Will you go for a simple New York-style slice or indulge in something fruity, chocolaty, or caramel-covered? In all your ponderings, you might have forgotten to think about dinner, too. No worries, we have the perfect savory cheesecake to tide you over until you finish perusing the dessert menu. You can find the full story on Brit & Co., but we have the full recipe for you right here, right now.
10.5 oz wheat- or oat-based crackers
3/4 c butter, melted
16 oz full-fat soft cheese
4 Tbsp heavy cream
2 large eggs, beaten
1 c shredded strong cheddar
1 Tbsp chopped chives
1 large clove garlic, minced
15 oz vine-ripened cherry tomatoes
1 Tbsp olive oil
Small bunch fresh basil
Freshly ground black pepper
1. Preheat oven to 350°F
2. Crush crackers into breadcrumbs using a food processor or plastic bag and rolling pin. Add butter and mix. Then press the crumbs into the base and sides of a round 9-inch springform baking pan. Bake for 8 minutes.
3. Add soft cheese, heavy cream, and eggs into a mixer and beat until smooth. Stir in two the chives, garlic, and 2/3 of the cheddar. Pour mixture into the pan and sprinkle the remaining cheddar on top. Bake for 40-50 minutes or until center is just set.
4. While the cheesecake is cooking, place the tomatoes on a baking tray, drizzle with olive oil, and sprinkle with salt and pepper. Cook for 15-20 minutes or until the tomatoes soft and the skin is starting to burst.
5. Once the cheesecake is done, remove it from the oven and run a knife around the outside edge. Leave to cool for an hour, then remove the sides of the baking pan. Top with roasted tomatoes and a handful of torn basil.
Just don’t forget to save room for dessert!