Serve thin slices of the cake with a light salad of your choice.
Makes 1 cheesecake
Preparation time: 20 min
Baking time: about 1 hour
CRUST
200 g (1 packet) Cream Crackers
100-125 ml melted butter
FILLING
4 extra-large eggs
30 ml (2 T) fresh lemon juice
100 g pecorino cheese, crumbled
100 g blue cheese, crumbled
3 tubs (250 g each) creamed cottage cheese
125 ml (½ c) cake flour
30 ml (2 T) olive oil
TOPPING
20 ml butter
250 g cherry tomatoes
coarse salt or Maldon salt
250 ml (1 c) fresh basil
CRUST
Blitz the biscuits in afood processor until fine. Add the butter and blitz until mixed.
Press the mixture onto the base of a 24 cm springform tin and leave to rest in the fridge.
FILLING
Preheat the oven to 180 °C. Lightly whisk the eggs.
Add the remaining filling ingredients and spoon the mixture into the prepared crust.
Bake for about 1 hour or until firm and leave the cheesecake to cool in the oven.
TOPPING
Meanwhile heat the butter and fry the tomatoes until their skins burst.
Season with salt and spoon them on top of the cheesecake. Scatter the basil on top.
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YOU 25 February 2010.