BAKED SAVOURY CHEESECAKE

INGREDIENTS (Serves 12) For the crust:

◆ 200g cream crackers

◆ 110g butter, melted For the filling:

◆ 4 large eggs

◆ 2tbsp lemon juice

◆ 110g Pecorino, crumbled

◆ 100g blue cheese, crumbled

◆ 750g smooth cottage cheese

◆ 125g plain flour, sifted

◆ 2tbsp olive oil For the topping:

◆ Butter

◆ 250g cherry tomatoes

◆ Flaked salt

◆ 40g basil leaves

1 For the crust: Blitz crackers in a food processor until finely crushed. Add butter and pulse to combine thoroughly. Pack mixture into the base of a 23cm springform cake tin. Cover and chill until later. 2 For the filling: Preheat the oven to 180°C, Fan Oven 160°C, Gas Mark 4. Lightly whisk the eggs in a large mixing bowl. Add the remaining ingredients for the filling and beat well with an electric whisk until smooth, 2-3 min. Spoon on top of the chilled crust. Bake for 1 hour until set and golden-brown on top. Leave cheesecake to cool in switched-off oven. 3 For the topping: Melt the butter in a sauté pan set over a moderate heat. Add the cherry tomatoes and sauté until their skins burst. Season with salt and spoon over the cheesecake. Garnish with basil leaves.