cheesecake salado

cheesecake salada (IMG_2455)

cheesecake salado

cheesecake salado

{Savoury cheesecake with tomatoes}

Prep time: 20 min (plus chilling time)

Cooking time: 20-25 min

Serves: 8 personas


    For the crust:

  • 200 g finely ground crackers (7 oz)
  • 100 g butter, melted (3,5 oz)
  • For the filling:

  • 300 g cream cheese, room temperature (10 oz)
  • 150 g cheddar cheese, grated (5 oz)
  • 2 eggs
  • 1 pinch of salt
  • 1 pinch of freshly ground pepper
  • For the topping:

  • 1 cup baby tomatoes, washed
  • 50 ml EVOO (extra virgin olive oil, 1/5 cup)
  • 10 ml vinegar (1 tbs)
  • 1/4 tsp powdered cumin
  • 1 garlic glove, minced
  • 1 tsp salt
  • 1 pinch of freshly ground pepper
  • Directions

    1. Preheat oven to 350º F (180º C). In a bowl blend together the cracker crumbs and butter. Press the mixture onto the bottom of a buttered 7 inch springform pan and freeze while preparing the filling
    2. In the bowl of an electric mixer blend together the cheddar cheese, the cream cheese, the eggs, and the salt and pepper until the mixture is very smooth. Pour over crust, and bake for 20-25 minutes. Remove from the oven, and let it warm or cool completely
    3. Mix EVOO, vinegar, cumin, garlic, salt and pepper. Cut tomatoes in half, and mix with the cumin garlic vinagrette. Top cheesecake with tomatoes, and serve inmediately


  • You might change garlic and cumin for fresh basil and black olives
  • Cheesecake can be kept several days in the fridge, but without tomatoes topping
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