If you love the idea of a classic cheesecake but are craving something a bit more savory and bursting with fresh flavors, this Savoury Cheesecake with Roasted Cherry Tomatoes and Fresh Basil Recipe is going to be your new obsession. Imagine a creamy, cheesy center packed with light cream cheese and Greek yogurt, resting on a crispy oatcake base, topped with sweet and tangy roasted cherry tomatoes and a sprinkle of aromatic fresh basil. This dish beautifully balances richness and freshness, perfect for entertaining or a special family meal that will impress everyone at the table.
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Ingredients You'll Need
These simple yet essential ingredients come together to create a mouthwatering blend of textures and flavors. Each element plays a vital role, from the crunchy oatcake base to the creamy cheese filling and the vibrant burst of roasted tomatoes, making this Savoury Cheesecake with Roasted Cherry Tomatoes and Fresh Basil Recipe truly unforgettable.
- 6 oatcakes: Provides a wholesome, crunchy base that contrasts beautifully with the creamy filling.
- 40 g reduced-fat spread: Helps bind the oatcake crumbs together for a sturdy crust with a buttery taste.
- 1 teaspoon dried basil: Adds earthy herbal notes to the crust, enhancing the savory profile.
- 300 g cherry tomatoes (halved): Bring vibrant color and natural sweetness that intensify when roasted.
- 1 teaspoon garlic granules: Infuses the tomatoes with a subtle garlicky depth.
- 2 teaspoon balsamic vinegar: Adds a tangy kick that balances the tomatoes’ sweetness perfectly.
- ½ teaspoon dried basil: Sprinkled over the tomatoes for an extra layer of herbal flavor.
- Salt and freshly ground black pepper: Essential seasonings to brighten every component.
- Low-calorie cooking spray: Used to grease the baking tin and lightly coat tomatoes for roasting without extra fat.
- 360 g extra light cream cheese: The silky main component that gives the cheesecake its creamy body while keeping it light.
- 150 g fat-free Greek yoghurt: Adds tanginess and moisture, cutting through the richness of the cheeses.
- 50 g grated Parmesan: Brings a sharp, nutty flavor that elevates the savory experience.
- 75 g reduced-fat Cheddar (finely grated): Adds creamy texture and distinctive cheesy bite.
- 1 teaspoon onion granules: Imparts a mild onion flavor without overpowering the dish.
- 2 medium eggs: For structure and binding the filling together perfectly.
- Freshly ground black pepper: For seasoning the filling with a gentle spicy warmth.
- Fresh basil leaves (to garnish): Adds a fragrant and elegant touch when serving.
How to Make Savoury Cheesecake with Roasted Cherry Tomatoes and Fresh Basil Recipe
Step 1: Preheat and Prepare Your Equipment
Start by preheating your oven to 140°C and set one shelf in the middle and another lower down. This ensures everything cooks evenly. Lightly grease your cake tin with low-calorie cooking spray and line the bottom with non-stick baking paper to prevent sticking. Setting up your workspace now means smooth sailing later on.
Step 2: Create the Oatcake Base
Place the oatcakes in a food bag and crush them into fine crumbs using a rolling pin – it’s a simple but satisfying task! Transfer these crumbs to a bowl and stir in 1 teaspoon of dried basil for that aromatic herbal whisper. Melt the reduced-fat spread and mix it into the crumbs until they’re fully combined. Press this mixture firmly and evenly into the bottom of your lined tin; this will form the deliciously crunchy foundation of your cheesecake.
Step 3: Roast the Cherry Tomatoes
In a mixing bowl, toss halved cherry tomatoes with garlic granules, ½ teaspoon of dried basil, and balsamic vinegar until they’re well coated. Spread them cut side up on a baking tray, spray lightly with cooking spray for moisture and caramelization, then season with salt and pepper. These tomatoes will roast nicely in the oven alongside the cheesecake, developing a rich sweetness and luscious texture that’s the perfect topping.
Step 4: Mix the Creamy Cheesecake Filling
Whisk together extra light cream cheese, fat-free Greek yogurt, and onion granules in a bowl until smooth and creamy. Gradually add in the eggs, Parmesan, reduced-fat Cheddar, and a pinch of freshly ground black pepper, whisking until everything is fully combined. This mixture is the heart of the savoured cheesecake, balancing richness, tang, and a touch of sharpness.
Step 5: Bake the Cheesecake and Tomatoes
Place your cake tin on a baking sheet to catch any spills, then pour in the cheesecake filling evenly. Put the tin on the middle oven shelf and slide the roasting tray of tomatoes onto the lower shelf. Bake for 50-60 minutes until the edges of the cheesecake are set but the center still has a gentle wobble. Meanwhile, the cherry tomatoes will shrink slightly, becoming tender but still juicy—ready to elevate the dish with every bite. Let both cool for about an hour before refrigerating for at least 2 hours to set fully.
Step 6: Serve Your Savoury Cheesecake with Roasted Cherry Tomatoes and Fresh Basil Recipe
When you are ready to serve, carefully remove the cheesecake from the tin and peel away the baking paper. Place it on a serving plate, then pile the roasted cherry tomatoes on top. Finish with a sprinkle of fresh basil leaves to add that fresh, vibrant note that makes this recipe unforgettable.
How to Serve Savoury Cheesecake with Roasted Cherry Tomatoes and Fresh Basil Recipe
Garnishes
Fresh basil leaves are the perfect garnish—they add a pop of vivid green color and release a fragrant aroma that immediately elevates the dish. For an extra layer of texture, a light drizzle of high-quality extra virgin olive oil just before serving works wonders, adding richness without overpowering other flavors.
Side Dishes
This cheesecake pairs beautifully with a crisp green salad dressed in lemon vinaigrette or a handful of peppery rocket leaves. For heartier menus, roasted vegetables or grilled asparagus provide a complementary earthy tone that balances the tangy, cheesy flavors perfectly.
Creative Ways to Present
For an impressive centerpiece, serve the cheesecake on a rustic wooden board surrounded by extra roasted tomatoes and basil sprigs. Alternatively, cut into neat wedges and plate individually with a spoonful of the roasted tomatoes on the side, garnished with fresh basil. This adds an elegant look while making it easy for guests to enjoy.
Make Ahead and Storage
Storing Leftovers
Store any leftover Savoury Cheesecake with Roasted Cherry Tomatoes and Fresh Basil Recipe in an airtight container in the refrigerator. It will keep beautifully for 2 to 3 days while maintaining the fresh flavors and creamy texture.
Freezing
While freezing is possible, it isn’t recommended for this particular cheesecake because the texture might change once thawed. The oatcake base may soften, and the cream cheese filling could lose some of its silky quality. For best results, enjoy freshly made or refrigerated.
Reheating
If you’d like to enjoy the cheesecake warm, gently reheat it in a moderate oven (around 150°C) for about 10 to 15 minutes. Avoid microwave reheating, which can cause uneven texture. The tomatoes can be served warm or cold, depending on your preference.
FAQs
Can I use regular cream cheese instead of extra light cream cheese?
Absolutely! Regular cream cheese will make the cheesecake richer and creamier, but keep in mind it will also be higher in fat. The extra light cream cheese keeps the recipe slimming-friendly without sacrificing much flavor.
How long can I prepare the cheesecake in advance?
You can make the entire cheesecake and roasted tomatoes up to 2 days before serving. Just keep them refrigerated and covered. This recipe actually benefits from some resting time to let the flavors meld perfectly.
What if I don’t have oatcakes? Can I substitute something else?
If oatcakes aren’t available, you can substitute with digestive biscuits or even crushed wholegrain crackers. Just choose something with a neutral to slightly nutty flavor to maintain the balance of the crust.
Is this recipe suitable for vegetarians?
Yes, this Savoury Cheesecake with Roasted Cherry Tomatoes and Fresh Basil Recipe is vegetarian-friendly, as it contains no meat or fish products. Just be sure to check that your cheeses don’t contain animal rennet if that’s a concern.
Can I add other herbs or spices to the recipe?
Definitely! While basil and garlic granules are the stars here, feel free to experiment with oregano, thyme, or rosemary in both the base and the roasted tomatoes to tailor the dish to your own flavor preferences.
Final Thoughts
This Savoury Cheesecake with Roasted Cherry Tomatoes and Fresh Basil Recipe is a fantastic dish that brings together simple ingredients in a delightful way. It’s creamy, fresh, and perfectly balanced with the sweetness of roasted tomatoes and the aromatic punch of basil. Once you try it, you’ll find it hard to stop thinking about that amazingly creamy texture and vibrant topping. So go ahead and treat yourself and your loved ones to something a little different—you won’t regret it!
PrintSavoury Cheesecake with Roasted Cherry Tomatoes and Fresh Basil Recipe
This Savoury Cheesecake is a light and delicious weight watchers-friendly recipe featuring a crispy oatcake base topped with a creamy mixture of reduced-fat cream cheese, fat-free Greek yoghurt, and fine cheeses, baked to perfection and served with herb-infused roasted cherry tomatoes. Perfect for a healthy snack or a unique appetizer.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 3 hours 10 minutes
- Yield: 10 servings
- Category: Snack
- Method: Baking
- Cuisine: British
- Diet: Low Fat
Ingredients
Base
- 6 oatcakes
- 40 g reduced-fat spread
- 1 tsp dried basil
Roasted Tomatoes
- 300 g cherry tomatoes, halved
- 1 tsp garlic granules
- 2 tsp balsamic vinegar
- ½ tsp dried basil
- Salt and freshly ground black pepper, to taste
- Low-calorie cooking spray
Cheesecake Filling
- 360 g extra light cream cheese
- 150 g fat-free Greek yoghurt
- 50 g grated Parmesan
- 75 g reduced-fat Cheddar, finely grated
- 1 tsp onion granules
- 2 medium eggs
- Freshly ground black pepper, to taste
For Garnish
- Fresh basil leaves
Instructions
- Preheat the Oven: Set the oven to 140°C (275°F). Arrange two shelves inside the oven, one in the middle for the cheesecake tin and one below for the tomato tray.
- Prepare the Tin: Lightly grease the bottom of a cake tin with low-calorie cooking spray and line it with non-stick baking paper to prevent sticking.
- Make the Base: Place the oatcakes inside a food bag and crush them into fine crumbs using a rolling pin or a heavy spoon. Transfer the crumbs to a bowl and stir in 1 teaspoon of dried basil.
- Combine Base Ingredients: Melt the reduced-fat spread either in the microwave or a small pan. Mix the melted spread thoroughly into the oatcake crumbs.
- Form the Base: Press the crumb mixture firmly into the bottom of the lined cake tin to create an even base. Set aside.
- Prepare Tomatoes: Put the halved cherry tomatoes in a mixing bowl. Sprinkle with garlic granules, ½ teaspoon dried basil, and balsamic vinegar. Toss well to coat evenly.
- Arrange Tomatoes: Spread the tomatoes cut side up onto a baking tray. Lightly spray with low-calorie cooking spray, season with salt and freshly ground black pepper, and set aside.
- Mix Cheesecake Filling: In a bowl, whisk extra light cream cheese, fat-free Greek yoghurt, and onion granules until smooth and creamy.
- Add Cheese and Eggs: Beat in the eggs, grated Parmesan, reduced-fat Cheddar, and a pinch of black pepper into the cream cheese mixture until well combined.
- Pour Filling: Place the cake tin on a baking sheet to catch any spills and pour in the cheesecake filling over the base.
- Bake: Position the cheesecake on the middle shelf of the oven and the tray of tomatoes on the shelf below. Bake for 50-60 minutes until the edges of the cheesecake are set but the center still has a slight wobble. The tomatoes should appear shriveled yet moist and firm.
- Cool and Chill: Remove both cheesecake and tomatoes from the oven. Allow the cheesecake to cool for an hour, then cover and refrigerate for at least 2 hours. Cool the tomatoes and store in a container alongside the cheesecake.
- Serve: When ready to serve, carefully remove the cheesecake from the tin and peel off the baking paper. Place on a serving plate, top with the roasted tomatoes, garnish with fresh basil leaves, and serve.
Notes
- Using extra light cream cheese and fat-free Greek yoghurt keeps the calories and fat content low while maintaining creaminess.
- Press the base firmly to ensure it holds together during baking.
- Roasting tomatoes alongside the cheesecake maximizes oven use and infuses the tomatoes with the herbs and vinegar.
- The cheesecake should have a slight wobble in the center when done to avoid overbaking, which keeps it creamy.
- Letting the cheesecake chill improves its texture and makes slicing easier.
- For a vegetarian diet, ensure the Parmesan used is vegetarian-friendly as some Parmesan contains animal rennet.
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