Tomato Cheesecake
A delicious tomato cheesecake recipe adapted from The Greatest Tomatoes from Europe.
Ingredients
For the crust:
- 1/2 cup butter (one stick)
- 2 cups fresh basil
- 5 ounces graham crackers or biscuit-style cookies
For the filling:
- 5 ounces sugar
- 4 egg yolks
- 1 tsp extra virgin olive oil
- 1 pound ricotta cheese (traditionally buffalo ricotta, if you can get your hands on some)
- zest of one lemon
- pinch of salt
For the topping:
- 1 stalk celery
- 6 ounces pureed tomatoes
- 1/4 cup water
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp unflavored gelatin
For the tomato jam:
- 35 ounces San Marzano peeled tomatoes
- 10 ounces sugar
- 2 tsp salt
- 20 basil leaves
Instructions
For the crust:
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Using an electric mixer, cream the butter and basil together. Crush the graham cracker or biscuits and mix thoroughly with the butter and basil. Press into a 9-inch springform cheesecake pan. Set aside.
For the filling:
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In a medium bowl, whip the sugar with the egg yolks and the teaspoon of extra virgin olive oil. Whisk the ricotta and add it to the yolk mixture. Pour the mixture onto the base and bake in a preheated oven at 350°F for about 20 minutes. Set aside to cool.
For the topping:
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Finely dice the celery and add to a small saucepan with the pureed tomatoes. Cook for 8 minutes over medium heat. Strain the mixture; then add water, sugar, salt, and gelatin. Return the mixture to the saucepan, boil for five minutes and then set aside to cool for 10 minutes. Sieve the topping onto the cheesecake and chill the cheesecake in the refrigerator until ready to serve. Serve with prepared tomato jam.
For the tomato jam:
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Place tomatoes, sugar, salt, and basil leaves in a baking dish. Cover with parchment paper and cook at 210°F for at least 10 hours. The jam should be thick and sweet.