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Gazpacho Cheesecake

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Ingredients

Adjust Servings:
1 1/2 cups crushed savory crackers (eg ritz crackers)
1/3 cup melted butter
3 tablespoons olive oil
1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar
1/2 teaspoon french mustard
salt & freshly ground black pepper (just a dash of each)
4 teaspoons powdered gelatin
1/4 cup boiling water
12 ounces cream cheese, softened
2 cups canned tomato juice
1/2 teaspoon ground red chili powder
1 medium red bell peppers or 1 medium green bell pepper, finely chopped

Nutritional information

448.9
Calories
359 g
Calories From Fat
40 g
Total Fat
19.1 g
Saturated Fat
89.6 mg
Cholesterol
618.8 mg
Sodium
18.1 g
Carbs
1.6 g
Dietary Fiber
8.1 g
Sugars
7 g
Protein
271g
Serving Size

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Gazpacho Cheesecake

Features:
    Cuisine:

    I served this recipe up to 8 people of diverse backgrounds and they all thought it was fabulous. So it is obvious it is a recipe that suits all tastes. All said to do it again.

    • 50 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Gazpacho Cheesecake, If you enjoy Gazpacho, try this new twist on an old favorite Perfect for summer entertaining, this no-bake savory cheesecake can be served sliced as an appetizer, or in wedges for a light lunch, accompanied by a green leafy salad, crusty French bread and a crisp, chilled white wine To allow the flavors to develop, it is best prepared a day ahead Preparation time does not include chilling time This is an adaptation of an Australian Women’s Weekly recipe , I served this recipe up to 8 people of diverse backgrounds and they all thought it was fabulous So it is obvious it is a recipe that suits all tastes All said to do it again , If you enjoy Gazpacho, try this new twist on an old favorite Perfect for summer entertaining, this no-bake savory cheesecake can be served sliced as an appetizer, or in wedges for a light lunch, accompanied by a green leafy salad, crusty French bread and a crisp, chilled white wine To allow the flavors to develop, it is best prepared a day ahead Preparation time does not include chilling time This is an adaptation of an Australian Women’s Weekly recipe


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    Steps

    1
    Done

    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
    Done

    Hint- I Sometimes Line the Base of the Pan With Baking Paper, to Make For Easier Removal of the Prepared Cheesecake.

    3
    Done

    Place Crust in Refrigerator Until Needed.

    4
    Done

    Combine the Ingredients For Vinaigrette Dressing in a Small Jar, Cover With Lid, Shake Well, Then Set Aside.

    5
    Done

    Sprinkle Gelatine Over Boiling Water and Whisk With a Fork to Dissolve, Then Allow to Cool.

    6
    Done

    in a Small Bowl, Beat Cream Cheese With an Electric Mixer Until Smooth.

    7
    Done

    Gradually Beat in Tomato Juice, Vinaigrette Dressing (shaken Briefly in the Jar Before Adding), Chile Powder, and Lastly, the Gelatine Mixture.

    8
    Done

    Stir in the Bell Pepper, Celery, Spring Onions and Basil.

    9
    Done

    Taste For Seasoning and Add a Sprinkling of Freshly Ground Pepper and a Pinch of Salt, If Desired.

    10
    Done

    Pour Filling Over Base and Refrigerate Several Hours Until Set, Preferably Overnight.

    11
    Done

    Garnish With Sliced Cucumber Before Serving.

    Avatar Of Raya Mcpherson

    Raya Mcpherson

    Vegan chef specializing in vibrant and creative plant-based dishes.

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