Gazpacho Cheesecake

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.