6 servings
Prep: 25 mins,
Cooking: 40 mins
An easy-to-make, creamy cheesecake paired with zesty chilli and tomato.
Rate this recipe
Recipe Disclaimer
Tap for method
Ingredients (14)
450 g | ricotta cheese |
1 cup | cream cheese — at room temperature |
1 tbsp | wholegrain mustard |
1 | garlic clove — finely chopped |
1 tbsp | lemon juice |
1 | green chilli |
1 | eggs — large |
¾ tsp | salt |
1 pinch | freshly ground black pepper |
ROAST TOMATOES
500 g | cocktail tomatoes |
1 tbsp | olive oil |
salt and freshly ground black pepper |
TO SERVE
15 g | pine nuts — toasted |
1 handful | fresh basil |
Tap for ingredients