Summer Lovin’ Savoury Cheesecake

Name: Summer Lovin’ Savoury Cheesecake
Cuisine: Mediterranean
Ingredients: 125 g (2 cups) ciabatta or sourdough baguette whizzed into crumbs; 125 g (2 cups) ciabatta or sourdough baguette whizzed into crumbs; 125 g (2 cups) ciabatta or sourdough baguette whizzed into crumbs; 2 tbsp olive oil or the oil from a jar of sun-dried tomatoes; 60 g (⅓ cup) freshly grated parmesan cheese; ½ tsp dried mixed herbs; 400 g (14 oz) full-fat cream cheese; 200 g (1⅓ cups) mascarpone cheese; 200 g (1⅔ cups) feta cheese, crumbled; 300 g (1¼ cups) crème fraîche; 1 tbsp finely snipped chives; 1 tbsp sliced fresh basil leaves; 2 tbsp chopped pitted black olives; 2 tbsp chopped sun-dried tomatoes; 5 large eggs; 1 tsp salt; pinch of white pepper; 1-2 sprigs colourful cherry tomatoes on the vine; 1 tsp olive oil and a splash of balsamic vinegar; 1 tsp olive oil and a splash of balsamic vinegar; pinch of sea salt

Preparation info

Serves
12

Difficulty
Easy

Appears in

The Ultimate Cheesecake Cookbook

By Michael Leventhal

Published 2025

About

I wanted to recreate a summer cheese board and salad with Mediterranean flavours. This simple cheesecake is light and delicious.

Ingredients

For the base

125 g (2 cups) ciabatta or sourdough baguette whizzed into crumbs
2

Cake
Vegetarian
Summer

Method

Preheat the oven to 180°C (160°C fan/350°F/gas mark 4) and line a 24cm (9in) baking tin with parchment paper.
Mix all the base ingredients in a bowl then press into the prepared baking tin. Turn the oven down and