Ingredients
For the Base
- 150g digestive biscuits
- 100g oatcakes
- 100g unsalted butter
- 2 sprigs fresh thyme
- 2 garlic cloves, minced
For the Cheesecake Filling
- 500g cream cheese (full-fat)
- 100g parmesan cheese, finely grated (or veggie alternative)
- 2 tbsp Isle of Wight Tomatoes olive oil
- Pinch of salt and pepper
For the Syrupy Tomatoes
- 250g cherry or baby plum tomatoes
- 150ml water
- 100g sugar
- 2 tbsp honey
- ½ tsp fennel seeds
- ½ tsp coriander seeds
- 2 tbsp lemon juice
To garnish
- 30g feta, crumbled
- Cucumber, sliced
Method
Prepare the Base
Preheat oven to 180°C (350°F).
Crush the digestives and oatcakes into fine crumbs.
Melt the butter in a pan with the thyme and garlic, infusing for 2–3 minutes on low heat.
Remove thyme sprigs, then pour the butter into the crumbs and mix well.
Press mixture firmly into the base of a 20 cm (8-inch) springform tin lined with baking paper.
Bake for 10 minutes, then set aside to cool.
Make the Filling
In a large bowl, beat the cream cheese, parmesan, and olive oil until smooth and creamy.
Season lightly with salt and pepper.
Spread the filling evenly over the cooled base.
Refrigerate for at least 4 hours, or until set.
Prepare the Syrupy Tomatoes
Prick each tomato with a toothpick or skewer.
In a saucepan, combine the water, sugar, honey, fennel seeds, and coriander seeds. Heat gently until the sugar dissolves.
Bring to a gentle boil, then add the pricked tomatoes.
Simmer uncovered for 5–10 minutes, gently stirring to avoid bursting the tomatoes.
Stir in the lemon juice, then continue simmering until the syrup thickens slightly and coats the back of a spoon.
Remove from the heat and let cool.
Assemble and Serve
Remove the chilled cheesecake from the tin and place on a serving plate.
Spoon the syrupy tomatoes over the top.
Garnish with crumbled feta, sliced cucumber and, if desired, a drizzle of olive oil.
Slice and serve chilled or at room temperature.
