Savory Cheesecake with Heirloom Tomatoes

Savory Cheesecake with Heirloom Tomatoes

by Chelsea Reetz Bunetic

A rich, cheesy backdrop for glorious, fresh heirloom tomatoes

For the crust

• 1 cupe finely ground crackers

• ¼ - ½ cup butter, melted

For the filling

• 1 8-ounce package cream cheese, room temperature

• 1 cup cheddar cheese, grated

• 2 tbsp mayonnaise

• 2 eggs

• 1 pinch of salt

• 1 pinch of freshly ground pepper

For topping

• 5 or 6 medium heirloom tomatoes (preferably a few different varieties), sliced

• Drizzle of olive oil

• Salt and pepper to taste

Instructions

1. Preheat oven to 350º F.

2. In a bowl blend together the cracker crumbs and butter.

3. Press the mixture onto the bottom of a buttered 7 inch springform pan and freeze while preparing the filling.

4. In the bowl of an electric mixer blend together the cheddar cheese, the cream cheese, the eggs, and the salt and pepper until the mixture is very smooth.

5. Pour over crust, and bake for 20-25 minutes.

6. Remove from the oven, and let it warm or cool completely.

7. Slice tomatoes and toss in olive oil, salt and pepper.

8. Top cheesecake with tomatoes, and serve immediately.