Low carb savoury ricotta, chilli and tomato cheesecake
- 450 g ricotta
- 1 cup plain cream cheese - at room temperature
- 1 Tbs wholegrain mustard
- 1 Tbs garlic - finely chopped
- 1 Tbs lemon juice
- 1 green chilli
- 1 large eggs
- ¾ tsp salt
- pinch ground black pepper
- ROAST TOMATOES:
- 500 g cocktail tomatoes
- 1 Tbs olive oil
- salt and pepper
- TO SERVE:
- 15 g pine nuts - toasted
- handful basil leaves
For the savoury cheesecake, pre heat the oven to 170°C and line a 18cm loose-bottom tin with baking paper. Combine all of the ingredients in a food processor and blend until smooth.
Transfer the mixture to the lined tin, smooth out the top and bake for 30 minutes. Allow it to cool in the tin. Refrigerate until needed.
For the roasted tomatoes, pre heat the oven to 200°C. Toss the tomatoes and oil together and season with some salt and pepper and roast, 10 minutes. Allow it to cool.
To serve, arrange the tomatoes on top of the cheesecake. Scatter the pine nuts and basil on top.
The cheesecake can be made a day in advance, refrigerated and simply assembled with the tomatoes, pine nuts and basil before serving.