Tomato cheesecake

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
  • If you have prepared this recipe, and want to send me a pic and your comments, please use this form . If you wish to subscribe to receive my recipes in English please do it here

Autora : Sandeea Cocina

17 Comments a “Tomato cheesecake”

  1. 4 September 2013, 12:03 am - la cocina de las casinas

    Impresionante como siempre!! me encanta, creo que hay “traductor” o algo que nos trata de Vd. bsss

  2. 4 September 2013, 4:42 pm - Elma

    What a great idea! It looks delicious….

  3. 4 September 2013, 6:41 pm - Tesei

    Fantastica idea, un cheesecake salado!!! Muchísimas gracias por tanta inspiración!

  4. 4 September 2013, 7:01 pm - Mara

    No sé cómo he llegado a la página en inglés, me imagino que le he dado al botón que no era en Facebook. Me encanta la receta y la pinta, ya sabes que soy más de salado ;)) Y justo ayer compré tomatitos de colores, lo tengo a huevo!

  5. 5 September 2013, 12:16 am - Kiran @

    LOVING this savory tomato cheesecake!! Pinned!!

  6. 5 September 2013, 12:42 am - Jennifer @ Delicieux

    Amazing! I love the idea of a savoury cheesecake. Beautiful!

  7. 5 September 2013, 10:33 am - Alyssa

    Oh wow, this looks fantastic. And not too difficult, either. I have to try this!

  8. 5 September 2013, 6:32 pm - Lyù

    wow ! it seems so gooooood !

    I will try it as soon as possible !

  9. 5 September 2013, 7:44 pm - Molly yeh

    This just blew my mind! I’m not a big cheesecake person, but a savory cheesecake is totally something that sounds AMAZING!!!

  10. 10 October 2013, 2:22 pm - Amélie

    It sounded great, I’ve been waiting for my cherry tomatoes to mature and made the recipe this morning, I was so excited!!!!
    But I have to say that the crust is completely falling apart! A disaster!
    The filling was so liquid after 25mn that I had to cook it for 35mn more!
    Is there a slight problem with the recipe? Maybe you forgor to add a step to it? Should’nt we cook the crust on its own first? Or maybe we should bain-marie the cheesecake in the oven?

    Any suggestion?

    I’ve tried many recipes of yours, you’re my kitchen & photography guru! I’ve been so disapointed :(

  11. 10 October 2013, 2:41 pm - SandeeA

    Sorry to hear that, but the recipe really works! you can check the “Who has prepared this recipe” section :) If the crust was too crumbly, maybe it needed some more butter, dependind on the crackers you used… Unless you changed cheese cream for low fat cheese cream. In that case, the recipe might not work.

  12. 10 October 2013, 4:10 pm - Amélie

    Thank you for the quickest answer ever SandeeA!
    Well I didn’t know about the “who has prepared this recipe” section, that’s great!
    Obviously it worked for many persons!
    Well I don’t know, I didn’t use low-fat and I used TUC as you say on the Spanish recipe…
    And 25 mn for a cheesecake still sounds to little time to me…maybe the filling sets once it’s cooling?

    Anyway…sometimes it doesn’t work for everyone :)

    Gracias de todos modos, you’re a star!

  13. 14 October 2013, 12:40 am - Amélie

    Hello!! I’m writting back to you just to apologize and tell you that it worked in the end. I made another one and it wasn’t as crumbly as the first one. I just made the crust shorter on the sides so it holds perfectly the filling. (you don’t want the crust to be too high).
    This is a really nice and tasty savoury cheescake.

    Thank you SandeeA!!!

  14. 8 February 2014, 12:31 pm - Karima

    thank u
    i just made it and its so sos os osososososo good !

  15. 22 April 2014, 3:27 am - Robin

    Love this. Made for Easter and it was a huge hit!
    I made it the day before and used roaster vegetable ritz crackers for the crust.. Also I made the topping and used basil, garlic, olive oil and balsamic with the tomatoes the day before.
    Will make again.

  16. 17 August 2014, 2:07 pm - Christine Dutton

    Must do! This looks like a powerfully delicious summer-time treat. What kind of crackers do you use for this cheesecake?

  17. 17 July 2015, 10:09 pm - Argi

    Can you make this in a low tart baking tray?

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