Tomato & Basil Savoury Cheesecake

Ingredients

• 250 gProvita crackers, crushed
• 113 g (½ cup)butter, melted
• 2 tubsLancewood medium-fat cream cheese
• 1 tubLancewood creamed cottage cheese
• 4eggs
• 15 g (¼ cup)basil, finely chopped
• 1 tspgarlic, crushed
• 2 tspMediterranean spice
• 1 tbspplain flour
• To tastesalt and pepper
• To tastefresh tomatoes
• To tastefresh basil

Instructions

1. 1

   Prepare the tin

   Heat the oven to 250°C and line a loose-bottomed cake tin with baking paper.

2. 2

   Make the crust

   Mix the melted butter with the crushed Provita crackers, then press the mixture evenly over the base of the tin.

3. 3

   Chill the crust

   Put the tin in the fridge to chill.

4. 4

   Beat the cheeses

   Meanwhile, beat the cream cheese and cottage cheese together until combined.

5. 5

   Add the eggs

   Beat in the eggs until the mixture is smooth and fully incorporated.

6. 6

   Mix the filling

   Add the remaining ingredients and stir just until combined.

7. 7

   Fill the tin

   Pour the filling over the chilled crust.

8. 8

   Bake the cheesecake

   Bake for 5 minutes, then reduce the oven temperature to 100°C and bake for a further hour.

9. 9

   Cool and chill

   Take the cheesecake out of the oven and leave it to cool before refrigerating it for another hour.

10. 10

    Add the topping

    Top with a selection of tomatoes and plenty of fresh basil.

11. 11

    Serve the cheesecake

    Serve on its own, with crackers or with salad.

12. 12

    Enjoy

    Cut into portions and enjoy.

What is savoury cheesecake?

Savoury cheesecake is a baked, cheese-based dish served as a starter or lunch rather than a dessert. This American-style version uses a crumb crust and a creamy filling, then gets a fresh tomato-and-basil topping.

The combination of cream cheese and cottage cheese gives the filling richness with a slightly lighter, softer character. Mediterranean seasoning, garlic and basil bring savoury flavour to the mild cheeses.

Nutrition and macros by portion

The nutrition label shows one serving as written: 900 calories, 30g protein, 50g carbs, 64g fat.

The cracker crust supplies most of the carbohydrates, while the butter and cheeses contribute much of the fat; the cheeses and eggs provide most of the protein. Pair a slice with a generous salad or extra fresh tomatoes to round out the plate.

The crumb crust

Cracker crumbs: crush the Provita crackers evenly so the base holds together rather than crumbling into large pieces. Mix them thoroughly with the melted butter before pressing them into the tin.

Chilling: give the crust time in the fridge before adding the filling. This helps it firm up and makes it easier to keep an even base when the filling is poured on.

A smooth filling

Cheeses: beat the two cheeses together first to work out lumps before adding the eggs. Scrape down the bowl if needed so the mixture is evenly blended.

Eggs: incorporate them fully, then mix in the remaining ingredients only until combined. Overmixing at this stage can make the filling less even as it bakes.

Baking and doneness

Two temperatures: the method starts with 5 minutes at 250°C, then lowers the oven to 100°C for a further hour. Make the temperature change promptly after the initial bake.

Doneness: the centre should look set around the edges and retain a slight wobble when the tin is gently nudged. The cheesecake will continue to firm as it cools and chills.

Cool before topping

Cooling: let the cheesecake cool before putting it in the fridge for an hour, as directed. Chilling helps the filling become firm enough to slice cleanly.

Tomatoes and basil: add these just before serving for a fresh finish. If the tomatoes are especially juicy, cut them shortly before topping so their liquid does not soften the surface.

Serving ideas

As a main: serve a slice with a crisp green salad for a simple lunch. Crackers on the side add crunch and make the cheesecake easy to share.

For a platter: arrange extra tomatoes and basil alongside the cheesecake, and cut it into small wedges for a savoury starter.

Recipe notes & tips

• Crush the crackers finely for a base that presses together more evenly.
• Press the crust firmly into the tin, especially around the edges.
• Beat the cheeses until smooth before adding the eggs.
• Add the tomato topping shortly before serving to keep the surface fresh.
• Run a thin knife around the edge of the tin before releasing the sides.

Variations

• Herby filling: add a little extra chopped basil for a more pronounced herbal flavour.
• Different tomatoes: use a mixture of small and large tomatoes for varied colour and texture.
• Peppery finish: add freshly ground black pepper over the topping just before serving.
• Extra crunch: serve with crisp crackers on the side.
• Green garnish: scatter a few basil leaves over each portion as you plate it.

Common mistakes to avoid

• Lumpy filling: beat the cheeses smooth before adding the eggs.
• Loose crust: crush the crackers finely and press the buttered crumbs firmly into the tin.
• Overmixing: stir the remaining ingredients only until just combined.
• Skipping the chill: refrigerate the crust before filling so it can firm up.
• Watery topping: add juicy tomatoes just before serving rather than well ahead.

How to store

Cover and refrigerate leftovers for up to 3 days. Keep the tomato topping separate if possible, and add it after reheating or just before serving; warm slices gently in a low oven or eat them chilled.

Frequently asked questions