Ricotta and Sun-Dried Tomato Cheesecake

Ricotta and Sun-Dried Tomato Cheesecake

3.9 22 ratings

Prep. 45 min

Total 2 h 50 min

8 slices

Ingredients

Pastry

plain flour plus extra for dusting
110 g
unsalted butter cold, diced
60 g
water cold
35 g
fine sea salt
1 pinch
dried thyme
¼ tsp
½ tsp fresh thyme, leaves

Filling

unsalted butter
30 g
olive oil
30 g
onions quartered
140 g
garlic cloves
3
fresh basil leaves
20 g
medium eggs
3
egg yolks from medium eggs
2
ricotta cheese
500 g
fine sea salt
½ tsp
ground black pepper or to taste
½ tsp

Topping

sun-dried tomatoes in oil plus 30 g of their oil
200 g
sweet paprika
½ tsp
fine sea salt
1 pinch

Difficulty

easy

Nutrition per 1 slice

Protein 12.3 g

Calories 1544 kJ / 369 kcal

Fat 26.6 g

Carbohydrates 20 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Meat-free 10 Recipes
UK and Ireland

You might also like...

Sweet Potato, Pecan and Blue Cheese Risotto

30 min

Sweet and Savoury Amaranth Salad with Cumin Roasted Veg, Pomegranate and Hazelnut

1 h

Polenta with Ratatouille

1 h 20 min

Tomatoes Stuffed with Mushrooms and Nuts

1 h 5 min

Sweet Potato and Courgette Frittata

45 min

Polenta with Ratatouille

1 h 20 min

Pumpkin and Onion Galette with Autumn Coleslaw

55 min

Pepper, Anchovy and Onion Cornbread Tart

45 min

Baked Eggs in Tomato and Lentils with Goat’s Cheese Sauce

45 min

Pea and Courgette Tarts

1 h

Spinach, Tomato and Goat's Cheese Quiche

1 h

Asparagus and Hazelnut Tart with Polenta Crust

1 h 35 min