Appetizers, Main dishes

Tomato and Basil Cheesecake


Tomato and Basil Cheesecake
4 mins
36 mins
4 hrs
40 mins

Portions / Servings: 18
Auteur: Fannélie Stammégna, Thermomix Canada East
  • 225 g of Le Breton Multigrain crackers
  • 100 g of butter
  • 3 cloves of garlic
  • 8 sprigs of fresh basil freshly stripped
  • 6 petals of marinated sundried tomatoes
  • 150 g of Parmesan cheese
  • 750 g Philadelphia cream cheese
  • 4 eggs
  • 20 g of olive oil
  • Salt
  • Pepper
Useful items
  • 1 hinged mould of about 28 cm
  • An assortment of cherry tomatoes of all colours and cherry tomatoes grapes for finishing
  • basil leaves for finishing
  1. Put the butter in the mixing bowl. Melt 3 min / 80° / speed 1.
  2. Add crackers and chop 20 sec / speed 8.
  3. Pour preparation into the mould. Pack well with the back of a spoon.
  4. Put garlic cloves, basil leaves, sundried tomatoes and parmesan cheese into the mixing bowl. Chop 4 sec / speed 10.
  5. Add cream cheese, eggs, salt and pepper. Mix 30 sec / speed 8.
  6. Pour the cheese mixture into the mould, over the butter and cracker mix. Bake for 35 minutes at 325 ° F.
  7. Once baked, place the cake on a rack and let cool. Run a blade between the mould and the cake and refrigerate at least 4 hours.
  8. Once cold, unmould and decorate with cherry tomatoes and basil leaves.
  1. This recipe can be prepared 4 days in advance. Leave it well-protected with plastic wrap in the mould. Unmould a few hours before adding the finishing touches and serve.
  2. This recipe can be divided into two, but use a mould that is twice as small. Use the same time/temperature/speed as indicated throughout the steps.

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