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Savoury baked ricotta cheesecake recipe
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Prep Time:
25 minutes
Cook Time:
70 minutes
Total Time:
95 minutes
Easy savory Italian cheesecake with thyme, balsamic vinegar, and parmesan - a light and delicious main dish.
Ingredients:
  • 6 French shallots, peeled
  • 20.00 ml balsamic vinegar
  • 20.00 ml fresh thyme sprigs
  • 400g mixed baby tomatoes
  • Fresh basil leaves, to serve
  • 160g (1 cup) roasted almonds
  • 70g (3/4 cup) rolled oats
  • 40.00 ml finely grated parmesan
  • 36.40 gm extra-virgin olive oil
  • 1 egg white
  • 700g fresh reduced-fat ricotta
  • 2 eggs
  • 25g (1/3 cup) finely grated parmesan
  • 2 tsp finely grated lemon rind
  • 40.00 ml chopped fresh chives
  • 40.00 ml chopped fresh basil
Instructions:
  • Preheat your oven to 200°C/180°C fan forced. In a food processor, blend almonds and oats until finely chopped. Add Parmesan, oil, and egg white. Blend until mixture is well combined.
  • Grease a 22cm round fluted tart tin with oil spray. Spread the almond mixture in the tin and press it firmly onto the base and up the sides. Bake for 10-12 minutes until lightly golden, then let it cool slightly.
  • In a bowl, mix shallot, vinegar, and thyme. Then spread the mixture onto a lined baking tray, lightly spray with oil, and bake for 20 minutes until it starts to caramelize. Next, add tomatoes to the tray and bake for an additional 10 minutes until the tomatoes are tender.
  • For the filling, combine ricotta, eggs, parmesan, and rind in a food processor until smooth. Add chives and basil, season, then pulse to combine. Spread the mixture over the base evenly. Bake at 170°C/150°C fan forced for 20-25 minutes until puffed and slightly firm when touched.
  • Place the shallot and tomatoes in an artful pattern on top, then generously sprinkle with fresh basil leaves.

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