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Baked Ricotta Cheesecake with Rosemary Tomatoes

By OcadoLife
“The sweetness of the tomatoes balances beautifully with the salty cheese in this savoury Baked Ricotta Cheesecake with Rosemary Tomatoes,” says chef and food writer Claire Thomson, author of Tomato: 80 Recipes…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

16 total
  • 100g unsalted butter, melted, plus extra for the tin
  • 150g oatcakes
  • 50g digestive biscuits
  • 30g walnuts
  • 550g assorted cherry tomatoes
  • 1½ tbsp balsamic vinegar
  • 3 tbsp olive oil
  • 1 tbsp chopped rosemary
  • 2 garlic cloves, chopped or grated
  • 1 tsp soft brown sugar
  • 2 (250g) tubs ricotta
  • 150g cream cheese
  • 4 large eggs
  • 80g parmesan, finely grated
  • 160g watercress
  • 1 small echalion shallot, sliced

Method

5 steps

  1. Step 1

    Preheat the oven to 180°C/160°C fan/gas 6. Grease a 24 cm round springform tin with butter. Blitz the oatcakes, digestives and walnuts in a food processor to coarse crumbs; stir in the butter. Press evenly into the tin base and a little up the sides. Chill for at least 30 mins.

  2. Step 2

    Toss the tomatoes in a roasting tin with 1 tbsp balsamic vinegar, 2 tbsp olive oil, the rosemary, garlic and sugar; season. Roast for 25-30 mins to soften; set aside to cool.

  3. Step 3

    Reduce the oven temperature to 160°C/140°C fan/gas 3. Put the ricotta, cream cheese, eggs and parmesan into a bowl with a pinch of salt; mix until smooth. Spoon into the base. Bake for 40-45 mins.

  4. Step 4

    Meanwhile, put the watercress and shallot in a bowl and toss with the remaining 1 tbsp olive oil and ½ tbsp balsamic vinegar; season.

  5. Step 5

    Remove the cheesecake from the oven; leave to stand in the tin for 5 mins. Transfer to a plate (on the tin base); arrange the tomatoes on top. Serve warm or cold, with the salad.