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Big Red Cheese Cake


  • 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.


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