Description
The only thing upside-down about this Tomato and Crispy Prosciutto Cheesecake is its name. Delicious!
Ingredients
2 punnets (250 g each) vine-ripened tomatoes
olive oil for frying and roasting
3 eggs
2 tubs (250 g each) low-fat cream cheese
1 C (250 ml) cream
1 Tbsp (15 ml) flour
Maldon salt and freshly milled black pepper
1/4 tsp (1 ml) smoked paprika
50 g toasted breadcrumbs (I bought the ready-to-use ones, but you can make them yourself)
1/2 C (125 ml) finely grated Parmesan cheese, plus extra shavings for serving
2 Tbsp (30 ml) butter, melted
5 slices Prosciutto
chives or Italian flat-leaf parsley for serving
Instructions
Preheat the oven to 180 °C.
Line a 30 cm round springform or loose-bottomed cake tin with baking paper. Cut two rounds of the same size and keep the leftover sheet to one side for later.
Place the tomatoes in a roasting dish and sprinkle with olive oil. Roast for about 20 minutes, remove from the oven and keep to one side to cool.
Blend the eggs, cream cheese, cream and flour, and season with salt, pepper and smoked paprika. Place the tomatoes on the baking paper on the bottom of the cake tin, covering as much of it as possible. Pour the cream mixture over the tomatoes. Mix the breadcrumbs with the Parmesan and melted butter and sprinkle on top. Butter the last round of baking paper well on one side and place on top of the breadcrumb mixture. Bake on a baking tray for about 11/2 hours or until set. Switch off the heat and leave in the oven for another 10 minutes. Remove and cool for a further 10 minutes. In the meanwhile, tear the Prosciutto into smaller pieces and fry in a little oil until crispy.
Invert the cheesecake onto a serving platter, top with shavings of Parmesan and crispy Prosciutto, and sprinkle with roughly chopped chives or flat-leaf parsley. Serve warm.
