Savoury Crushed Potato Cheesecake with Roasted Cherry Tomatoes
Get ready to embark on a culinary adventure with this Savoury Crushed Potato Cheesecake! This delightful dish combines a unique potato base with a creamy, smooth filling and is topped with sweet, roasted cherry tomatoes. It’s not just gluten-free; it’s an explosion of flavours and textures that will leave you craving more!
A Unique and Delicious Experience
This isn’t your ordinary cheesecake! The savoury potato base is perfectly seasoned with chilli flakes and fresh basil, giving it an irresistible twist. The creamy filling, made with rich cream cheese, double cream, and a hint of lemon zest, offers a luxurious taste that contrasts beautifully with the sweet roasted tomatoes. Trust me; every bite is a heavenly experience!
Simple Steps to Make Your Savoury Crushed Potato Cheesecake
Start by boiling the potatoes until tender, then crush them into a delicious base.
Crushing cooked potatoes into a smooth base using a glass
Press the potatoes into a greased cake tin, drizzle with olive oil, and season with your favourite spices.
The pressed and seasoned potato base, drizzled with olive oil, is ready for baking.
While the base bakes to perfection, roast the cherry tomatoes until they're bursting with sweetness.
Seasoned cherry tomatoes arranged in a baking dish, ready to roast for the perfect topping
Whisk together the cream cheese, double cream, lemon zest, and eggs until smooth, creating a filling that’s creamy and delightful.
Whisking together ingredients for the filling to create a smooth and creamy texture for the Savoury Crushed Potato Cheesecake.
Pour the luscious filling over the potato base and bake until set.
Pouring the creamy filling over the pressed potato base.
This savoury cheesecake is not just a dish; it's a conversation starter! Whether you're hosting a dinner party or enjoying a family meal, it’s sure to impress. The combination of flavours is both comforting and exciting, making it a must-try for anyone looking to elevate their dining experience.
This Crushed Potato Cheesecake is a savoury twist on a traditional favourite. With a hearty potato base, creamy filling, and sweet roasted cherry tomatoes, it’s the perfect dish to impress at dinner parties or enjoy as a unique main course. The flavours blend beautifully, with the tanginess of lemon zest, the richness of cream cheese, and a subtle kick from chilli flakes. It’s easy to make, gluten-free, and can be served warm or cold. Perfect for those who love to experiment with bold, comforting flavours!
Ingredients
For the potato base:
250g potatoes
2tbsp olive oil
Salt & pepper (to taste)
1Pinch of chilli flakes
½tsp dried basil
20g Parmesan cheese (grated)
For the cheesecake:
200g cream cheese
100ml double cream
Salt & pepper (to taste)
2tsp broccoli powder (optional)
1 lemon (zest only)
2 eggs
1tbsp dried basil
For the roasted tomatoes:
150g cherry tomatoes
1tbsp olive oil
1Pinch of salt & pepper
½tsp dried basil
Instructions
Boil the potatoes in salted water until tender.
Preheat the oven to 200°C (fan).
Transfer the cooked potatoes to a greased 6-inch square cake tin. Use the bottom of a glass to crush them, then press firmly with a spoon to form an even base. Drizzle with olive oil, season with salt, pepper, chilli flakes, and basil. Sprinkle Parmesan cheese on top. Bake for 30-35 minutes, or until golden.
At the same time, place the cherry tomatoes in a baking dish. Drizzle with olive oil, season with salt, pepper, and basil. Roast alongside the potato base for 30 minutes, until soft and slightly caramelised.
After the potato base and tomatoes are ready, reduce the oven temperature to 160°C (no fan).
In a large bowl, whisk together the cream cheese, double cream, salt, pepper, broccoli powder (if using), and lemon zest until smooth. Add the eggs, one at a time, whisking until fully combined and the mixture thickens slightly. Stir in the dried basil with a spatula.
Once the potato base is done, let it cool slightly. Wrap the bottom of the tin with aluminium foil to prevent leaks. Pour the cheesecake mixture over the potato base and smooth the top. Bake at 160°C for 30 minutes, or until the filling is set.
Allow the cheesecake to cool slightly before serving. Top with roasted cherry tomatoes and enjoy warm or cold. Run a knife around the edges to loosen it, then gently remove the cheesecake from the tin.
Broccoli Powder: This is optional but adds a subtle earthy flavour and extra nutrition. You can omit it or replace it with spinach powder if preferred. In this recipe, I’m using Jux Broccoli powder. If you haven’t tried their products yet, use the code SHOCOCOOKS10 for 10% off your first order!
Prevent Leaks:Wrapping the bottom of the cake tin with aluminium foil before adding the cheesecake filling helps avoid any leaks during baking.
Serving Suggestions:This cheesecake can be served warm or cold. For a fresh twist, garnish with fresh basil or a drizzle of balsamic glaze before serving.
Storage:Store leftovers in an airtight container in the fridge for up to 3 days.
