Silky smooth goats' cheese savoury cheesecake, made with a seed cracker base and topped with roasted tomato and peppers.
- 0.5 cups smashed seed crackers {any grain-free variety will do - I made my own crackers and added shredded spinach before I baked the actual crackers}
- 2 tbsp. dried cranberries {unsweetened}
- 2 tbsp. pine nuts
- 2 tbsp. melted butter
- 0.5 tsp fresh rosemary, finely chopped
- 400 g full cream cream cheese
- 100 g chevin goats' cheese
- 2 eggs
- 1 cup cream
- 1 cup rosa or cherry tomatoes
- 0.5 red onion, thinly sliced
- 1 yellow or red pepper
- olive oil
- balsamic vinegar
- salt
- fresh basil
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Start by roasting the tomatoes:
Place the tomatoes {whole} in a small roasting dish with the onions. Drizzle with olive oil and a little bit of balsamic vinegar. Season with salt.
Roast for about 30 minutes at 180C until browned and soft. Place the whole pepper in the oven too to blacken and roast.
When the pepper is roasted {you will need to turn it once or twice}, allow to cool in a plastic bag and then remove the skin and seeds. Slice thinly.
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Next, prepare a springform pan with a loose bottom by lining it with baking paper.
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In a blender, mix the seed crackers, cranberries, pine nuts and rosemary until it resembles a course crumb.
Mix it with the melted butter and press into the bottom of your pan.
Bake for 10 mins at 180C.
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To prepare the filling, mix the cream cheese and goat's cheese in a stand mixer.
Add the cream and mix until smooth.
Add the eggs and mix well.
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Pour the filling mixture onto the base and bake at 150C for 40 minutes.
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Allow it to cool, then carefully remove from the pan.
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Cool completely in the fridge and top with the roasted tomatoes and peppers.
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Serve with fresh basil.