Tomato Cheesecake


Marlena Spieler

Cook & Prep Time

2 h 30 min



This unusual-sounding cheesecake is also unusually delicious. As tomatoes are botanically a fruit – though used as a vegetable – sometimes they are fun and tasty to make into a dessert!


For the biscuit (base)
  • 120g butter, softened
  • 50g basil
  • 125g ginger biscuits, crushed into large crumbs
For the filling
  • 120g sugar
  • 4 egg yolks
  • 1 tsp extra virgin olive oil
  • 500g buffalo ricotta, stirred to loosen
  • peel of 1 organic lemon
  • a pinch of salt
    • For the topping
      • 175g canned organic whole peeled tomatoes, smashed with a fork
      • 50 ml water
      • 1 tbsp of sugar
      • I stalk of celery, finely diced
      • 5g salt
      • 1 sheet gelatine, soaked in cold water, then squeezed dry
        • For the tomato jam
          • 1 kg canned organic whole peeled tomatoes, chopped, including the juices
          • 300g sugar
          • 10g salt
          • 20 leaves of basil
          • peel of 1 organic lemon


Step 1

Make the biscuit base: blend the butter and basil, then add the crumbled biscuit. Spread the mixture into the bottom and sides of a cake tin and chill in the refrigerator to solidify.

Step 2

For the filling, whip the egg yolks with the sugar and olive oil, then whisk in the ricotta.

Step 3

Preheat the oven to 175°C.

Step 4

Pour/spoon the filling onto the biscuit base and bake for about 20 minutes until no longer runny. Leave to cool while you make the tomato topping.

Step 5

For the topping: combine the organic whole peeled tomatoes, water, sugar and diced celery then cook for 8 minutes; strain then add the gelatine.

Step 6

Boil for a few minutes until the gelatine melts, and then strain the topping and pour onto the cheesecake. Leave it to cool.

Step 7

For the jam: combine all the jam ingredients—the canned organic tomatoes, sugar, salt, basil and lemon peel, in a saucepan and bring to the boil. Reduce the heat and cook uncovered at a low simmer, until the mixture is thick and jam-like, for about an hour. Chill until ready to serve.

Serve the cheesecake cut into slices with a spoonful of tomato jam alongside.