Alive and Cooking

Big Red Cheese Cake

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1 Can of condensed tomato soup
250g smooth ricotta
4 eggs
1 cup grated parmesan
1 punnet of cherry tomatoes
Splash of white balsamic vinegar
1 sheet of shortcrust pastry


1. Line a flan case with shortcrust pastry and blind bake at 200C for 5-8 minutes.

2. In a large bowl combine eggs, ricotta, Big Red soup and parmesan cheese and mix well.

3. Pour this mix into your blind baked pastry case and bake at 200C for 20 minutes.

4. Remove from the oven, place cherry tomatoes on top and splash with wine vinegar then return to oven at 230C for a further 10 minutes.

Big Red Cheese Cake