Ingredients

Method

For the base:
• 170 g Woolworths multigrain crackers, coarsely crushed
• 75 g pecan nuts, roughly chopped
• 50 g Grana Padano, finely grated
• 1 lemon, zested
• 4 T butter, melted
• 250 g Woolworths plain full-fat cream cheese, at room temperature
• 5 extra-large free-range eggs
• 1 t Dijon mustard
• 100 g Grana Padano, grated
• sea salt and freshly ground black pepper, to taste
• 2 g thyme
• 1 lemon, zested
• 1 x 180 g jar Woolworths roasted cherry tomatoes

Method

Ingredients

1. Preheat the oven to 160°C. Blend all the ingredients for the base in a food processor or blender until the mixture resembles moist sand.

2. Grease a 24 cm springform cake tin and press the base mixture into the bottom and up the sides of the tin using a glass or measuring cup. The crust should be about ½ cm thick.

3. Soften the cream cheese with an electric hand-beater. Add the eggs one at a time, making sure they’re well incorporated.

4. Stir in the mustard, Grana Padano and season generously with salt and pepper.
Stir in the thyme and lemon zest.

5. Pour the mixture into the cake tin and bake for 40–50 minutes. There should still be a slight wobble when you tap the side of the cake tin. Switch off the oven and leave the cheesecake to cool inside.

6. To serve, place onto a serving platter and top with the roasted cherry tomatoes.

Find more cheesecake recipes here

Photographer: Jan Ras

Food Assistant: Leila-Ann Mokotedi