Vegan Tomato and Basil Savoury Cheesecake Recipe
Served with a crisp green salad, this baked, tomato and basil savoury vegan cheesecake makes a very tasty, summers evening dish.
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To make this fun savoury vegan cheesecake you will need a round springform baking tin, a large bowl, a spoon and a sharp knife.
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Total Time: 1 hour 25 minutes
Prep Time: 25 minutes + chilling and setting
Cook Time: 1 hour
Servings: 12
Rating:
Total Time: 1 hour 25 minutes
Servings: 12
Ingredients
Method
Ingredients
(Servings: 12)
- For the base
- 25 25 g oatcakes, crushed
- 20.833333333333 20.833333333333 g soya margarine, melted
- For the filling
- 63.75 63.75 g vegan cream cheese
- 10.416666666667 10.416666666667 ml soya cream
- 0.41666666666667 0.41666666666667 equivalent of eggs, vegan egg replacer
- 0.83333333333333 0.83333333333333 large sun-dried tomatoes, chopped
- 1.5 1.5 basil leaves, torn
- 0.083333333333333 0.083333333333333 tsp salt
- 0.083333333333333 0.083333333333333 tsp pepper, freshly ground
- 0.083333333333333 0.083333333333333 tsp onion powder
- 0.083333333333333 0.083333333333333 tsp garlic powder
- For the toppings
- chopped cherry tomatoes
- sprig of fresh basil
Method
Method
- The day before you want to eat the quiche, preheat the oven to 150˚C/130˚C fan /gas mark 2 then grease the base and sides of a 23cm round springform baking tin. For the base, mix the crushed oatcakes and melted soya margarine together in a large bowl. Press the mixture into the base and around the edges of the prepared tin, and chill for 20 mins.
- For the filling, beat the cream cheese and soya cream together in a large bowl, add the egg replacer and mix until well combined. Fold in the sun-dried tomatoes, basil leaves, seasoning and garlic and onion powders. Spoon the mixture on top of the chilled base and level the top.
- Bake in the middle of the oven for 1 hour, turning half way through baking for an even bake. The cheesecake will be quite solid and may crack slightly during baking process but it will not crack completely.
- Allow to cool completely in the tin then cover and place in the fridge to set overnight. To serve, run a sharp knife around the outside of the cheesecake before releasing it from the tin, topping with fresh tomatoes and cutting into slices.
TIP:
- The cheesecake is best served at room temperature and can be stored for 3-4 days in an airtight container in the fridge.
- Vegan cream cheese and egg replacer is available from good health food stores. Free from creamy original style spread style spread is available in selected Tesco stores.
In need of something on the sweeter side? You need to try this Creamy Banana Biscoff Cheesecake!
