Broccoli and tomato cheesecake recipe



Recipe for broccoli and tomato cheesecake in our easy vegetarian recipes collection.

Recipe ingredients

  • 1 cup whole wheat biscuit, cracker, crumbs
  • 4 tablespoons butter softened
  • Filling:
    • 8 ounces broccoli florets
    • 1 large tomato
    • 1 1/2 cups curd cheese
    • Salt and freshly ground white pepper
    • Pinch nutmeg
    • 2 eggs, separated
  • Topping:
    • Broccoli florets

How to make broccoli and tomato cheesecake

  • Preheat the oven to 350 degrees F.
  • Combine the crumbs and the butter and press down well into a greased 8 inch quiche pan with a loose bottom.
  • Steam the broccoli florets over boiling salted water until tender.
  • Carefully slice some of the florets for decorating and reserve the rest.
  • Immerse the tomato in boiling water for a minute, refresh in cold water, peel and deseed.
  • Mash the curd cheese with the broccoli and tomato and season well with salt, pepper and a good pinch of nutmeg.
  • Beat in the egg yolks.
  • Whisk the whites until they form soft peaks and fold into the mixture.
  • Pour the filling over the crumb base and bake for about 20 to 25 minutes until slightly risen and just set.
  • Allow to cool.
  • When cold, remove the sides of the tin and decorate the top with the remaining broccoli florets.
  • Chill before serving.

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