Savoury 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.
