Savoury Cheesecake with Roasted Heirloom Tomatoes

Cheesecake doesn’t always have to be sweet. This savoury version combines a crunchy biscuit base with a creamy filling of mascarpone, cream cheese and brie, lifted with Dijon mustard, lemon zest and nutmeg. Once baked, it’s topped with roasted heirloom tomatoes and basil, creating a colourful centrepiece that’s sturdy enough to travel for a picnic yet elegant enough for a summer lunch.

Yield 10

Author Sorrel's Kitchen

Prep time

25 Min

Cook time

1 H & 20 M

Total time

1 H & 45 M

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Savoury Cheesecake with Roasted Heirloom Tomatoes

A rich savoury cheesecake made with cream cheese, mascarpone and brie, baked on a seed-studded biscuit base and topped with roasted heirloom tomatoes. A robust alternative to quiche, perfect for picnics and summer lunches.

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Ingredients

For the base

• 80g salted butter
• 75g cheese biscuits (e.g. Gouda Roka Crispies)
• 140g savoury digestives or biscuits for cheese
• 1.5 tsp nutritional yeast
• 30g mixed seeds
• 1 tsp thyme leaves
• Pinch of salt

For the filling

• 350g full-fat cream cheese
• 200g brie, rind removed (see note)
• 250g mascarpone
• 5 eggs
• Zest of 1 lemon
• 3 tsp Dijon mustard
• 1 tbsp nutritional yeast
• 1.5 tsp salt
• 1/2 tsp white pepper
• Pinch of nutmeg

For the tomatoes

• 6 tbsp olive oil
• 1 tsp Maldon salt
• 450g mixed heirloom tomatoes (various sizes)
• 8 garlic cloves, peeled
• 3 tbsp red wine vinegar
• 10 sprigs thyme
• Small bunch basil, leaves picked

Instructions

1. Melt the butter in a small saucepan. Blitz the cheese biscuits and digestives to a fine crumb in a food processor. Tip into a large bowl and stir in the melted butter, nutritional yeast, seeds, thyme and a pinch of salt.
2. Grease a deep 20cm loose-bottomed cake tin and line the base with parchment, letting it rise 1cm up the side. Press the biscuit mixture firmly into the base in an even layer. Chill while you make the filling.
3. Preheat the oven to 170°C. Rinse out the food processor and add the cream cheese, brie and mascarpone. Blend until smooth, then add the eggs one at a time, blending between each. Add the lemon zest, Dijon mustard, nutritional yeast, salt, white pepper and nutmeg, and blend again.
4. Pour the filling carefully over the prepared base. Place a tray of hot water on the lowest shelf of the oven to create steam and reduce the risk of cracks. Bake in the centre of the oven for 60 minutes, checking halfway for even cooking.
5. Allow the cheesecake to cool completely in the tin. When ready to serve, release the tin and peel away the parchment. Use a wide metal cake lifter to transfer the cheesecake to a serving plate, or if not confident, leave it on the tin base.
6. Increase the oven to 200°C. Place the tomatoes, garlic and thyme in a roasting tray, drizzle with olive oil and red wine vinegar, sprinkle with salt and roast for 20 minutes until softened.
7. Cool the tomatoes slightly, then arrange on top of the cheesecake with the basil leaves, leaving behind most of the roasting juices. Serve with a simple side salad.

Nutrition Facts

Calories

560

Fat

48 g

Carbs

13 g

Sugar

4 g

Protein

17 g

Approximate values per serving

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https://www.sorrelskitchen/blog/savoury-cheesecake-roasted-tomatoes

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cheesecake, cheese, tomatoes, heirloom tomatoes, summer recipes

lunch, picnic

British, American

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Ingredients and sourcing tips

Biscuits
Cheese biscuits and savoury digestives keep the base balanced and not overly sweet. You can use plain digestives if that’s what you have, though the cheesecake will have a slightly sweeter flavour.

Cheeses
The mix of mascarpone, cream cheese and brie creates a creamy filling with depth. If your brie is very soft, freeze it for 10 minutes to firm up before cutting off the rind.

Tomatoes
Heirloom tomatoes give a range of colours and sweetness. Use a mix of cherry, plum and larger varieties for the best look and flavour.

Nutritional yeast

Nutritional yeast enhances the umami in cheese dishes, deepening the flavour and adding richness.

Variations and dietary swaps

Vegetarian-friendly
Check that your cheese and biscuits are made with vegetarian rennet if serving vegetarians.

Herb variations
Swap basil for oregano or parsley for a different finish.

Alternative toppings
Instead of tomatoes, try roasted peppers and olives, or a topping of caramelised onions for a deeper flavour.

Kitchen notes

Tips and pitfalls to avoid
Always cool the cheesecake fully before lifting it from the tin or it may crack. A wide cake lifter makes this easier.

Timing and texture cues
The cheesecake should have a slight wobble in the centre when removed from the oven. It will firm up as it cools.

Cracking prevention
Placing a tray of hot water on the oven base helps create humidity and reduces cracking. Baking at a slightly lower temperature (160–165°C) can also help, though you’ll need to extend the bake by 10–15 minutes.

Storage and make-ahead
This cheesecake keeps well in the fridge for up to 3 days. Allow it to come to room temperature before serving. The tomatoes are best roasted fresh but can be made up to 4 hours ahead and kept at room temperature.

Serving suggestions

How to serve
Serve at room temperature with the roasted tomatoes and a scattering of basil leaves. Add a simple side salad with peppery leaves like rocket.

Drinks to pair
Pair with a crisp white wine such as Sauvignon Blanc, a light Pinot Noir, or sparkling water with lemon to cut through the richness.