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Savory goat cheese and roasted date tomato cheesecake

Alice - RicetteVegolose
Porzioni 2


For the roasted tomatoes

  • 10 date tomatoes
  • 1 teaspoon honey
  • 1 teaspoon extra virgin olive oil
  • salt pepper q.s.
  • fresh lemon thyme leaves q.s.

For the cheesecake crust

  • 50 g whole wheat breadcrumbs
  • 1 tablespoon mixed toasted seeds sunflower, pumpkin, sesame, flax
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon honey
  • 5 to 6 tablespoons water

For the cheesecake filling

  • 250 g fresh goat ricotta cheese
  • 1 tablespoon grated hard ricotta cheese
  • 1 organic egg
  • salt pepper q.s.
  • lemon thyme leaves q.s.


  • Let's start preparing roasted date tomatoes: wash the tomatoes, cut them in half and remove all its seeds.
  • Put the cut tomatoes in a bowl and toss them with the olive oil, honey, a pinch of salt, thyme leaves and pepper to taste.
  • Put the seasoned tomatoes in a baking dish with the cut side up and bake them at 350°F for 10 to 12 minutes. You don't have to cook them completely but just dry them slightly and caramelize.
  • Meanwhile let's prepare the cheesecake crust: put in a bowl the breadcrumbs, olive oil and honey, chop the roasted seeds and add them too.
  • Knead the mixture adding water a little at a time until a dough forms.
  • Line with parchment paper a round 16cm mold, pour in the crust dough and form an even layer, pressing well with a spoon or your fingers.
  • Remove the tomatoes from the oven and let them cool.
  • Bake the cheesecake crust for 10 minutes then let it cool down too.
  • Let's now prepare the cheesecake filling: mix in a bowl the grated hard and fresh ricotta with the egg, season with a good pinch of salt, pepper and lemon thyme leaves to taste.
  • Pour the filling on the base and add roasted tomatoes at the top.
  • Bake the cheesecake for 30 minutes at 350°F.
  • Remove it from oven and let it cool down to room temperature before leaving from the mold and serve.


The cheesecake is great eaten warm, but also served cold so you can prepare it in advance without problems.
Serve this cheesecake along with a tasty salad as a main dish. It can also become a nice appetizer if prepared using small molds or a single rectangular mold, warmed and then cut into squares.
With this recipe you can serve 2 people as a main dish, 4 people as an appetizer.