Have you ever tried a Savoury Cheesecake?
It’s not quite a quiche – in fact, nothing like a quiche – but you also don’t expect it to be sweet. It’s almost like little bites of cheese & crackers…
But obviously made with a low carb crust.
Sooo, I am still here, alive and kicking – it’s just been a busy year so far. And, well, I’ve been a bit slack!
You see, I’m not a very focused person – I am, but I also get very easily distracted and tend to lose focus then.
The year started off on a very busy note with my parents visiting us from the States, for a month. While they were here, my dad and I decided we’ll just do a teensy little kitchen-remodel…
Well, it’s been 3 months and we’re just about finishing up.
We’ve also had a birthday since – with a half-finished kitchen – and of course hosted about 50 kids! {What I didn’t mention, was that while we were busy with the kitchen cabinets, I decided on a whim, a week before the party, that one wall NEEDS to be green. Bright green. And the cabinets on that green wall needs to be dark blue. Right…}
These dark blue cabinets are just about done and the doors will go on tomorrow.
In the meantime, I’ve had 2 hiccups with my website and being completely non-technical, I managed to wipe out ALL my images…
So – that needs to now be rectified… Manually. Unless maybe, just maybe, someone reads this and can give me a quick-fix solution?!
Anyways, bottom line is that it’s high-time for a recipe!
{If you’re following me on Instagram though, you would have seen many new delicious dishes – so make sure to keep an eye on my Instagram!}
Savoury Cheesecake - Goat's Cheese with Roasted Tomatoes
Silky smooth goats' cheese savoury cheesecake, made with a seed cracker base and topped with roasted tomato and peppers.
Ingredients
For the base:
- 0.5 cups smashed seed crackers {any grain-free variety will do - I made my own crackers and added shredded spinach before I baked the actual crackers}
- 2 tbsp. dried cranberries {unsweetened}
- 2 tbsp. pine nuts
- 2 tbsp. melted butter
- 0.5 tsp fresh rosemary, finely chopped
For the filling:
- 400 g full cream cream cheese
- 100 g chevin goats' cheese
- 2 eggs
- 1 cup cream
For the topping:
- 1 cup rosa or cherry tomatoes
- 0.5 red onion, thinly sliced
- 1 yellow or red pepper
- olive oil
- balsamic vinegar
- salt
To serve:
- fresh basil
Instructions
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Start by roasting the tomatoes:
Place the tomatoes {whole} in a small roasting dish with the onions. Drizzle with olive oil and a little bit of balsamic vinegar. Season with salt.
Roast for about 30 minutes at 180C until browned and soft. Place the whole pepper in the oven too to blacken and roast.
When the pepper is roasted {you will need to turn it once or twice}, allow to cool in a plastic bag and then remove the skin and seeds. Slice thinly.
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Next, prepare a springform pan with a loose bottom by lining it with baking paper.
-
In a blender, mix the seed crackers, cranberries, pine nuts and rosemary until it resembles a course crumb.
Mix it with the melted butter and press into the bottom of your pan.
Bake for 10 mins at 180C.
-
To prepare the filling, mix the cream cheese and goat's cheese in a stand mixer.
Add the cream and mix until smooth.
Add the eggs and mix well.
-
Pour the filling mixture onto the base and bake at 150C for 40 minutes.
-
Allow it to cool, then carefully remove from the pan.
-
Cool completely in the fridge and top with the roasted tomatoes and peppers.
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Serve with fresh basil.
This makes a great light meal, or you can cut it into smaller squares as a cocktail snack.
It’s something different – so why not give it a try? I always love trying out new and clever dishes!
P.S. What are your plans for Mother’s Day? I have no idea what the boys have planned – but I do know this: I’ve made a delicious {hopefully} cheesecake / tart for Sunday, so that’s dessert sorted!
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