Gazpacho Cheesecake

Name: Gazpacho Cheesecake
Prep time: 30 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 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; 1 stalk celery, finely chopped; 3 spring onions, finely chopped; 2 teaspoons chopped fresh basil; 1 cucumber, thinly sliced,for garnish

Submitted by Daydream

"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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Ready In:: 30mins
Ingredients:: 16
Serves:: 6

ingredients

For Cracker Crust
1 ¹⁄₂ cups crushed savory crackers (eg Ritz crackers)
¹⁄₃ cup melted butter
For Vinaigrette Dressing
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)
For Filling
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
1 stalk celery, finely chopped
3 spring onions, finely chopped
2 teaspoons chopped fresh basil
1 cucumber, thinly sliced,for garnish

directions

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

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Reviews

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.

Latchy

RECIPE SUBMITTED BY

Daydream

Australia

<p>I was raised in a family that loves to travel, meet people from other countries, and taste new foods. We are quite 'international' - my brother's wife is Indian, my sister's husband is Swiss and my son's wife is of Swedish and Croatian origin. My little dogs are German - miniature Dachshunds.</p> 8725212"

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