Gazpacho Cheesecake Recipe

Name: Gazpacho Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 ½ cups crushed savory crackers (eg Ritz crackers); ⅓ cup melted butter; 3 tablespoons olive oil; 1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar; ½ teaspoon French mustard; salt & freshly ground black pepper (just a dash of each); 4 teaspoons powdered gelatin; ¼ cup boiling water; 12 ounces cream cheese, softened; 2 cups canned tomato juice; ½ 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

Servings: persons

1 ½ cups crushed savory crackers (eg Ritz crackers)
⅓ cup melted butter
3 tablespoons olive oil
1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar
½ teaspoon French mustard
salt & freshly ground black pepper (just a dash of each)
4 teaspoons powdered gelatin
¼ cup boiling water
12 ounces cream cheese, softened
2 cups canned tomato juice
½ 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

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 ½ cups crushed savory crackers (eg Ritz crackers), ⅓ cup melted butter, 3 tablespoons olive oil, 1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar, and more.

Yes, Gazpacho Cheesecake falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gazpacho Cheesecake

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