Served with a crisp green salad, this baked, tomato and basil cheesecake makes a very tasty, summers evening dish.
Tomato and Basil Cheesecake
Serves 12 | Preparation time 25 mins plus chilling and setting | Baking time 1 hour
GF SF DF EF V MF
For the base:
- 300g oatcakes, crushed
- 250g soya margarine, melted
For the filling:
- 765g vegan cream cheese/free from creamy style spread
- 125ml soya cream
- Egg replacer, to the equivalent of 5 eggs
- 10 large sun-dried tomatoes, chopped
- 15-20 basil leaves, torn
- 1 tsp salt
- 1 tsp pepper, freshly ground
- 1 tsp onion powder
- 1 tsp garlic powder
- Chopped cherry tomatoes
- Sprig of fresh basil
- The day before you want to eat the quiche, preheat the oven to 150˚C/130˚C fan /gas mark 2 then grease the base and sides of a 23cm round springform baking tin. For the base, mix the crushed oatcakes and melted soya margarine together in a large bowl. Press the mixture into the base and around the edges of the prepared tin, and chill for 20 mins.
- For the filling, beat the cream cheese and soya cream together in a large bowl, add the egg replacer and mix until well combined. Fold in the sun-dried tomatoes, basil leaves, seasoning and garlic and onion powders. Spoon the mixture on top of the chilled base and level the top.
- Bake in the middle of the oven for 1 hour, turning half way through baking for an even bake. The cheesecake will be quite solid and may crack slightly during baking process but it will not crack completely.
- Allow to cool completely in the tin then cover and place in the fridge to set overnight. To serve, run a sharp knife around the outside of the cheesecake before releasing it from the tin, topping with fresh tomatoes and cutting into slices.
- The cheesecake is best served at room temperature and can be stored for 3-4 days in an airtight container in the fridge.
- Vegan cream cheese and egg replacer is available from good health food stores. Free from creamy original style spread style spread is available in selected Tesco stores.