Delicious Tomato Cheesecake Recipe

 Delicious Tomato Cheesecake Recipe

Ingredients

Powdered sugar to taste

Tomato Jam:

2kg of very ripe tomatoes (a mix of cherry, beef heart, green, purple tomatoes…)

Zest and juice of 1 orange

1 cinnamon stick

Fresh mint to taste

1 vanilla pod

150g of brown sugar

100ml of honey

Chili powder to taste

Tart and Cream:

1 packet of oatmeal cookies

150g butter

1 pinch of salt

300g cottage cheese

1 egg

3 egg yolks

1 tablespoon of cornstarch diluted in 2 tablespoons of cold water

4 tablespoons of brown sugar

4 tablespoons of tomato jam

Preparation

1. For the tomato jam, start by finely chopping the tomato (you can leave the skin on or not, it's up to you) and, in an oven-safe pan, add the orange peel and juice, cinnamon stick, mint, vanilla, sugar, honey and chili powder.

2. Mix everything very well, stir and turn on the heat; leave for a minimum of two hours; stir occasionally.

3. For the tart, in a food processor, crush the biscuits with the butter and a pinch of salt; this will be the base of your tarts; Bake in a preheated oven at 185ºC in the pan of your choice - since it's a country festival, we serve it in individual pans - and leave it in for just ten minutes; remove and refrigerate until solid.

4. For the cream, dilute the cornstarch in cold water; in a deep bowl, beat the cream cheese with the egg and egg yolks; add the cornstarch and brown sugar; add the tomato jam you just made to this mixture.

5. Fill the base with the tomato jam and add the cream; you can grease the sides and line them with baking paper to make it easier to unmold.

6. Bake for about 1 hour at 180ºC; let it cool completely before unmolding; sprinkle with powdered sugar, if desired!