Savory Cheesecake with Legume Bites, Anthotyro Cheese and Cherry Tomatoes

Cheesecake — right after tarts — is one of the most versatile recipes ever created. Sweet or savory, or even better, sweet-and-savory, it’s always delightful and easy to make — a true people-pleaser. Today, we reimagined a savory cheesecake as a creative twist on the classic and beloved Cretan dakos, inspired by our bakery’s Legume Bites. A recipe by Madame Gâteaux.

What we will need:

For a 16 cm cheesecake.

For the base:

140 g Legume Bites
60 g unsalted butter

For the filling:

400 g anthotyro cheese
350 g cream cheese (full-fat)
A few sprigs of fresh oregano, finely chopped
2 tsp olive oil
Sea salt
Freshly ground black pepper
25 vine tomatoes
Extra olive oil, for drizzling

Execution:

For the base:

Line a 16 cm ring mold (6 cm high) with aluminum foil and place it on a serving plate.
In a food processor, blend the Legume Bites until crumbly and transfer to a large bowl.
Melt the butter and pour it over the crumbs.
Mix well and press the mixture into the mold, smoothing it with a spatula.
Place the mold in the refrigerator for 30 minutes to set the base.

For the filling and serving:

In a mixer bowl, beat the anthotyro and cream cheese with the paddle attachment until smooth and uniform.
Add the oregano, olive oil, salt, and pepper, and mix until combined.
Spread the mixture evenly over the base and smooth the surface.
Refrigerate the cheesecake for 1 hour to allow the filling to firm up.
Place the vine tomatoes on a baking tray, lightly salt them, and drizzle with olive oil.
Bake at 180°C (350°F) until softened.
Unmold the cheesecake and garnish with the roasted tomatoes and a sprinkle of fresh oregano.