Gazpacho Cheesecake

16 ingredients
11 steps

Ingredients

  • 1 12 cups crushed savory crackers (eg Ritz crackers)
  • 13 cup melted butter
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar
  • 12 teaspoon French mustard
  • salt & freshly ground black pepper (just a dash of each)
  • 4 teaspoons powdered gelatin
  • 14 cup boiling water
  • 12 ounces cream cheese, softened
  • 2 cups canned tomato juice
  • 12 teaspoon ground red chili powder
  • 1 medium red bell peppers or 1 medium green bell pepper, finely chopped
  • 1 stalk celery, finely chopped
  • 3 spring onions, finely chopped
  • 2 teaspoons chopped fresh basil
  • 1 cucumber, thinly sliced,for garnish

Directions

  1. 1
    For the crust, combine the crushed crackers with melted butter in a bowl, and then press mixture firmly over the base of a buttered, 10-inch springform pan.
  2. 2
    Hint- I sometimes line the base of the pan with baking paper, to make for easier removal of the prepared cheesecake.
  3. 3
    Place crust in refrigerator until needed.
  4. 4
    Combine the ingredients for vinaigrette dressing in a small jar, cover with lid, shake well, then set aside.
  5. 5
    Sprinkle gelatine over boiling water and whisk with a fork to dissolve, then allow to cool.
  6. 6
    In a small bowl, beat cream cheese with an electric mixer until smooth.
  7. 7
    Gradually beat in tomato juice, vinaigrette dressing (shaken briefly in the jar before adding), chile powder, and lastly, the gelatine mixture.
  8. 8
    Stir in the bell pepper, celery, spring onions and basil.
  9. 9
    Taste for seasoning and add a sprinkling of freshly ground pepper and a pinch of salt, if desired.
  10. 10
    Pour filling over base and refrigerate several hours until set, preferably overnight.
  11. 11
    Garnish with sliced cucumber before serving.

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