SWEET TOMATO AND BASIL CHEESECAKE

Like cheesecake? You’re going to love this sweet treat! We’ve partnered up with BASF to put a semi-savoury twist on a well-loved classic and showcase just how versatile tomatoes can be. Intense tomato jam, candied basil and tomatoes roasted in sugar work in smooth, silky harmony with a simple ricotta filling and biscuit base. You have to give this a go!

Ingredients

500 g Intense tomatoes

200 g caster sugar

1/2 lemon

1/4 tsp cinnamon

1/2 tsp vanilla paste

5 g fresh basil

10 g basil

1 egg

50 g caster sugar

350 g Intense tomatoes

2 tbsp vegetable oil

50 g caster sugar

250 g ginger nut biscuits

25 g soft light brown sugar

100 g unsalted butter

1 tsp vanilla extract

1 tsp salt

450 ml double cream

500 g cream cheese

250 g ricotta

200 g icing sugar

4 tsp vanilla paste

Method

Dice the tomatoes for the jam into 1cm cubes and add them to a large saucepan with the sugar. Finely grate in the zest of the lemon and squeeze in the juice. Add the cinnamon, vanilla paste and a pinch of salt. Put the pan over a medium-high heat and bring to a boil. Reduce the heat to low and simmer for 60-75 minutes, until syrupy. You can scoop a little out onto a frozen plate to test it - it should set quickly and not run.
Finely chop the basil for the jam and add it to the pan for the final 5 minutes. Transfer the jam to a tray and leave it to cool to room temperature before chilling in the fridge for a few hours.
Separate the egg for the candied basil, adding the white to a small bowl and saving the yolk for another recipe. Lightly whisk the white until a few bubbles form. Very lightly brush the white over a basil leaf and dip it into the caster sugar. Lay it on a wire rack, then repeat for the remaining leaves. Dry out at room temperature for a few hours.
Preheat the oven to 200ºC and line a baking tray with baking paper. Cut the remaining tomatoes into 1cm slices and layer them on the tray. Drizzle over the oil, then generously sprinkle the sugar over each slice, trying to avoid getting too much sugar on the tray (it will burn).
Roast for 45-60 minutes, until slightly dried and blackened in places. Leave to cool to room temperature, then chill in the fridge.
Line a springform pan (20cm diameter) with baking paper. Place the biscuits and the sugar into a food processor and blitz to a fine crumb. Chuck the butter into a small bowl and melt in the microwave for 40-50 seconds. Stir it into the crumb with the vanilla extract. Press the mixture into the pan, covering the bottom. Chill in the fridge for 15 minutes.
Pour the double cream into a large mixing bowl and whisk to soft peaks. Fold in the cream cheese, ricotta, icing sugar and vanilla paste until you have a smooth, stiff mixture.
Spread a generous layer of the jam over the chilled base and then dollop the cream cheese mix on top. Level it out, then transfer the cheesecake to the fridge and leave it to set for 3-4 hours.
Grab the cheesecake from the fridge. Go around the edge with a small knife and then gently release the tin, trying to keep a clean edge. Very carefully slide it onto a chopping board. Slice it into 12 wedges and transfer to plates.
Decorate each slice with the sweet roasted tomatoes and candied basil. Serves 8-12