For the base:
- 1 box of Doughlicious Sundried Tomato and Oregano Savoury Biscuit Dough
For the cream layer:
- 200g Feta cheese
- 80g cream cheese
- 120g mizithra (or ricotta)
- Salt and pepper to season
- 1 pack baby vine tomatoes
- 1 tbsp olive oil
- 1tsp caster sugar
- 1 clove of garlic, finely chopped
- Fresh lemon rind peels
- 3 thyme sprigs or 1tsp of dried thyme
Who said cheesecake had to be sweet? This savoury dish is truly moorish!
- Preheat the oven to 175c or 155c fan.
- Cover the food ring or tin with parchment paper. You will need one circular piece for the base and another strip for the sides.
- Take the Sundried Tomato and Oregano Savoury Biscuit dough pucks and flatten together so they fit in a layer on the base of the food ring. Press the mixture slightly firm to create an even surface. Put a layer of parchment over the top and fill the cavity with baking ceramic beans or a favourite dried bean. Bake the dough at 175c (155c fan) for 18 minutes. Set it aside to cool.
- Mix all the topping ingredients on an aluminium lined tray and add more olive oil if needed so the tomatoes are slightly coated. Bake these for 30 minutes at 180c (160c fan) or until golden and caramelised.
- To make the cream layer, add Feta cheese, cream cheese, mizithra (or ricotta) and seasoning in a mixing bowl and blend until smooth. Place the cheese mixture into the food ring on top of the baked biscuit base (once cooled). Press lightly this time to create an even layer. Refrigerate for at least 30 minutes so that the cheese can set.
- To serve the cheesecake, carefully remove the base and cheese layer from the food ring and simply garnish with the roasted tomatoes. Your friends will love this salty and delicious, slightly sweet combination.