Gazpacho Cheesecake
Elevate your culinary repertoire with this savory Gazpacho Cheesecake—a bold fusion of creamy cheesecake and the zesty, refreshing flavors of classic gazpacho. Featuring a golden crust made from buttery crackers, this unique dish combines rich cream cheese, ricotta, and sour cream with the vibrant essence of red bell peppers, tangy tomato puree, and aromatic garlic. A hint of paprika and red wine vinegar adds a subtle warmth and tang, perfectly balancing the creamy texture. Baked to perfection and chilled for a flawlessly smooth finish, this cheesecake is ideal as an eye-catching appetizer or a standout centerpiece for your next gathering. Garnish with fresh parsley or colorful diced vegetables for a show-stopping presentation that’s as delicious as it is unique. Perfect for foodies seeking creative twists, this savory cheesecake will leave your guests astonished and coming back for more!
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Recipe Information
Ingredients
- 200 grams plain crackers (or savory shortbread)
- 75 grams unsalted butter, melted
- 400 grams cream cheese, softened
- 200 grams ricotta cheese
- 100 grams sour cream
- 3 large eggs
- 1 medium red bell pepper, chopped
- 1 small cucumber, peeled and diced
- 100 ml tomato puree
- 2 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 1 clove garlic, minced
- 1 teaspoon paprika
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon pepper
Instructions
Preheat the oven to 170°C (340°F) and grease an 8-inch springform pan lightly with oil or butter.
To make the crust, place the plain crackers into a food processor and blitz until fine crumbs form. Add the melted butter and pulse until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of the greased springform pan to form an even layer. Bake in the preheated oven for 10 minutes. Remove and let cool while preparing the filling.
In a large mixing bowl, beat the softened cream cheese, ricotta cheese, and sour cream until smooth and creamy.
Add the eggs one at a time, beating gently after each addition to avoid overmixing. Set the mixture aside.
In a blender or food processor, combine the red bell pepper, cucumber, tomato puree, red wine vinegar, olive oil, garlic, paprika, salt, and pepper. Blend until completely smooth.
Pour the gazpacho mixture into the cream cheese mixture and gently fold until fully incorporated.
Pour the filling over the cooled crust in the springform pan and smooth the surface with a spatula.
Bake in the preheated oven for 50-60 minutes, or until the edges look set but the center still jiggles slightly when shaken.
Turn off the oven and crack the door slightly open. Allow the cheesecake to cool in the oven for 1 hour to avoid cracking.
Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set.
Before serving, garnish with chopped parsley or a few finely diced vegetables for added color and texture.
Nutrition Facts
Calories |
4032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 329.3 g | 422% | |
| Saturated Fat | 167.6 g | 838% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1337 mg | 446% | |
| Sodium | 5523 mg | 240% | |
| Total Carbohydrate | 202.7 g | 74% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 43.4 g | ||
| Protein | 89.8 g | 180% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1602 mg | 123% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2114 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
