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Gazpacho Cheesecake

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“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.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

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

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