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Tomato Cheesecake

by Sheel Patel, Winner of the Mutti Golden Tomato Cook Competition

Serves 8-10



Tomato Cheesecake Base:

200g digestives

1½ tbsp caster sugar

75g melted butter

¼ tsp salt

1 tbsp finely chopped fresh basil

Cheesecake Filling:

300g double cream plus 120g double cream

2 tsp gelatine (powdered)

300g cream cheese

1 tsp vanilla bean paste

Zest of 1 large lemon

¼ tsp salt


Tomato Jelly:

170g Mutti Passata

¼ cup/6oml water

1 tbsp sugar

1 tsp salt

1 tsp gelatine


Candied Basil:

8 small fresh basil sprigs

1 egg white, whisked

2 tsp caster sugar




1.  Place the digestives, basil leaves and sugar into a food processor and pulse until the mixture resembles fine crumbs and transfer to a medium bowl. Add the salt and melted butter and mix to combine. It should have the consistency of wet sand.


2.  Pour the base into a prepared pan (20cm lined springform cake tin) and pat down until smooth ensuring that it is an even thickness. Place in the fridge while you prepare the filling.


3.  In small pan over a low heat combine 120g cream and gelatine and stir until the gelatine has dissolved. Set aside to cool slightly.


4.  With a stand mixer using the whisk attachment or using an electric mixer, whip the 300g cream until soft peaks form and transfer to a bowl. Using the same bowl, whip the cream cheese and lemon zest in the mixer until smooth. Add the vanilla and salt and beat to incorporate, then add the gelatine and cream mixture and mix well. Using a spatula gently fold the softly whipped cream into the cream cheese mixture. Pour over the chilled biscuit base and smooth out and put into the fridge to set.


5.  For the tomato jelly cook the Mutti passata for 8 mins over a medium heat. Strain the mixture and then add the water, sugar, salt and gelatin. Return the mixture to the saucepan, boil for 5 mins and then set aside to cool for at least 20 mins. Strain the topping onto the chilled cheesecake and chill in the fridge until the jelly has set. Garnish the cheesecake with candid basil leaves.


6.  For the candid basil lightly brush the sprigs with the egg white & sprinkle over the sugar. Let them set for an hour (minimum) in a fridge.



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