Tomato Cheesecake

Tomato Cheesecake

The dessert course from the winner of our 2023 Golden Tomato Cook, Sheel Patel.

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.



  • 100 g melted butter
  • 2 tbsp fresh basil (finely chopped)
  • 12 digestive biscuits


  • 150 g caster sugar
  • 3 egg yolks
  • 1 tbsp extra virgin olive oil
  • 1 pack ricotta cheese
  • 1 zest of lemon
  • pinch of salt


  • 1 stick celery
  • 400 g Mutti Passata
  • water
  • 1 tbsp caster sugar
  • 1 tsp salt
  • 1 tsp gelatine
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Tomato Cheesecake: Method


  1. Start by blitzing the digestives in a food processor. Melt butter in a small saucepan.
  2. Melt butter in a small saucepan and allow to cool.
  3. Mix the digestives, chopped basil and butter together and press into a 20cm cake tin and put in the fridge to set.


  1. Whisk sugar, egg yolks and extra virgin oil in a bowl. Whisk the ricotta and add it to the yolk mixture.
  2. Pour the mixture onto the base and bake in a preheated oven at 180°C (fan) for about 20 minutes. Set aside to cool.


  1. Finely dice the celery and add to a small saucepan with the Mutti passata. Cook for 8- 10 minutes over medium heat.
  2. Strain the mixture; then add water, sugar, salt, and gelatine. Return the mixture to the saucepan, boil for five minutes and then set aside to cool for 10 minutes.
  3. Sieve the topping onto the cheesecake and chill the cheesecake in the refrigerator until ready to serve.

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Also made with: Passata

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