Tomato cheesecake on a couscous bottom

Tomato cheesecake on a couscous bottom

Perhaps a new style of cheesecake! This spectacular cheesecake is the perfect showstopper for a dinner party. Our perfectly sweet Italian tomatoes provide an ideal contrast to the savoury ingredients.

Made with Passata

Sweet and creamy, the classic Passata is the most convenient way to use tomatoes. It’s ideal for short cooking time recipes in which it maintains its bright red color. You only need to heat it up to give a creamy texture to your recipes with eggs, white meat or to prepare a quick sauce for your pasta. At the table, its sweetness and velvety texture will make everyone happy, even the youngest.

cooking sketch Challenging

10 people


  • 200 ml water
  • ½ tsp salt
  • 170 g couscous
  • 40 g butter


  • 4 gelatin leaves
  • 400 g Mutti Passata
  • 400 g chive-flavored cream cheese
  • ½ bunch of oregano
  • ½ bunch of basil
  • ½ bunch of thyme
  • ½ tsp salt
  • ½ tsp coarsely ground black pepper

Tomato glaze

  • 3 gelatin leaves
  • 100 ml vegetable stock
  • 100 g Mutti Passata Mutti tomato puree

For garnishing

  • 80 g dry-cured ham
  • fresh herb leaves
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Tomato cheesecake on a couscous bottom: Method

  1. Line a cake tin with a removable bottom with parchment paper.
  2. Put the water and salt into a saucepan and bring to boil. Stir in the couscous and butter, cover with a lid and let simmer for 2–3 minutes. Pour the mixture into the cake tin and press it to create an even base for the cake. Cover with a lid or cling film and let rest for 5 minutes.
  3. Soften the gelatin leaves in cold water. Squeeze the softened leaves thoroughly to remove excess water. Put the leaves and approximately 100 ml of the filling’s Mutti Passata into a microwave-safe bowl. Microwave until the leaves melt and the mixture becomes smooth.
  4. Beat the cream cheese until smooth. Stir in the rest of the filling’s tomato passata, gelatin-tomato mixture, chopped herbs and spices. Mix well and pour the mixture into the cake tin over the couscous bottom. Let cool and set for a couple of hours in the refrigerator.
  5. Soften the gelatin leaves for the glaze in cold water. Squeeze the softened leaves thoroughly to remove excess water, then melt them into hot water and stir in the Mutti Passata. Ladle the mixture over the cheese filling.
  6. Cover the cake tin with cling film and let set overnight in the refrigerator.
  7. Transfer the cake onto a serving platter.
  8. Spread the dry-cured ham on a baking tray covered with parchment paper. Roast in the oven at 180°C for 10–15 minutes.
  9. Garnish the cake with the oven-baked dry-cured ham and herbs.

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Also made with: Passata

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