3/4 stick (6 Tbsp) 75 g butter or margarine
175 g digestive biscuits, finely crushed
25 g Parmesan cheese, grated
salt and freshly ground black pepper
175 g digestive biscuits, finely crushed
25 g Parmesan cheese, grated
salt and freshly ground black pepper
for the filling
225 g full fat soft cheese
1 tbsp tomato puree (paste)
1/2 tsp caster sugar (superfine granulated)
2 eggs, separated
1 small onion, peeled and grated
2/3 cup (150 ml) 1/4 pt double or whipping cream
1 tbsp chopped fresh basil
salt
freshly ground black pepper
15 g powdered gelatine
5 tbsp water
4 large tomatoes, skinned, seeded and chopped
1 tbsp tomato puree (paste)
1/2 tsp caster sugar (superfine granulated)
2 eggs, separated
1 small onion, peeled and grated
2/3 cup (150 ml) 1/4 pt double or whipping cream
1 tbsp chopped fresh basil
salt
freshly ground black pepper
15 g powdered gelatine
5 tbsp water
4 large tomatoes, skinned, seeded and chopped
for the topping
2 tomatoes, thinly sliced
few fresh basil leaves
few fresh basil leaves
method
1. Melt the butter or margarine in a saucepan over a gentle heat and stir in the biscuit crumbs with the Parmesan cheese and salt and pepper to taste.
2. Press evenly over the bottom of a greased loose-bottomed 18-20 cm/7-8 inch round cake tin. Chill while you make the filling.
3. Soften the cheese in a large mixing bowl. Beat in the tomato puree, caster sugar, egg yolks, grated onion, cream, basil and salt and pepper to taste.
4. Put the gelatine and water into a small heatproof bowl over a saucepan of hot water and stir until the gelatine has dissolved.
5. Beat the gelatine into the cheese mixture. Leave to one side until the mixture is on the point of setting.
6. Whisk the egg whites until stiff and fold lightly but thoroughly into the cheese mixture together with the chopped tomato.
7. Spoon the mixture into the prepared tin and shake the tin gently to level the surface.
8. Chill for 3-4 hours or until the filling is set.
9. Ease the sides of the tin carefully away from the cheesecake and lift the set cheesecake out on the tin base.
10. Garnish with overlapping slices of tomato and a cluster of basil leaves.
2. Press evenly over the bottom of a greased loose-bottomed 18-20 cm/7-8 inch round cake tin. Chill while you make the filling.
3. Soften the cheese in a large mixing bowl. Beat in the tomato puree, caster sugar, egg yolks, grated onion, cream, basil and salt and pepper to taste.
4. Put the gelatine and water into a small heatproof bowl over a saucepan of hot water and stir until the gelatine has dissolved.
5. Beat the gelatine into the cheese mixture. Leave to one side until the mixture is on the point of setting.
6. Whisk the egg whites until stiff and fold lightly but thoroughly into the cheese mixture together with the chopped tomato.
7. Spoon the mixture into the prepared tin and shake the tin gently to level the surface.
8. Chill for 3-4 hours or until the filling is set.
9. Ease the sides of the tin carefully away from the cheesecake and lift the set cheesecake out on the tin base.
10. Garnish with overlapping slices of tomato and a cluster of basil leaves.
serving amount
serves 6-8
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