Savory Cheesecake with Roasted Vegetables
Ingredients
Topping
- 300g pack shallots, peeled
- 8 garlic cloves, peeled
- 2 tablespoon of Absolute Organic Olive Oil
- 150g organic cherry tomatoes
- 1/2 bunch of fresh thyme leaves, plus a few extra to serve
- One bunch of kale
Base
- 125g breadcrumbs
- 70g parmesan cheese or another cheese, finely grated
- 70g Absolute Organic Unsalted Butter, melted
Filling
- 300g Absolute Organic Feta Cheese (2 packs)
- 150g Absolute Organic Goat Cheese (1 pack)
- 250g tub lighter mascarpone
- 4 organic eggs, beaten
- 1 organic lemon, zested
- 2 spring onions, finely chopped
Preparation
Preheat the oven to 180°C. Grease and line the base of a 22cm pie tin with removable base.
Add the shallots, tomatoes and garlic to a roasting dish.
Toss it with the olive oil, salt and pepper to taste. Cover with foil and bake for 40 mins, then remove the foil and bake for 15 mins until golden or brown.
Bake the washed kale leaves in a separate tray for 10 to 15 minutes, until the leaves are dry and crunchy. Let it cool.
In a medium bowl, combine the bread crumbs, parmesan cheese, melted butter and black pepper to taste.
Spread the mixture on the base of the tin pressing it down with your hands to make an even layer. Bake the base for 15-20 minutes until golden.
Blend all the filling ingredients in a food processor until smooth. Pour the mixture over the cooked base and return to the oven for 45-50 mins, until set. Remove and let it cool.
When the base is cooler, unmold the cheesecake from the tin.
Top with the roasted vegetables. Garnish with the kale leaves around the vegetables so it stays crunchy for longer. Finish with a few extra sprigs of thyme.
Notes
You can vary the topping with your favorite roasted vegetables as you wish.
Serve it warm or at room temperature but store it in the fridge.
