Individual Romatherapy® Baby Tomato Savoury Smoked Salmon Cheesecakes

Prep Time
Cook Time


  • 8 Romatherapy® Baby Roma Tomatoes
  • 6 Romatherapy® Baby Roma Tomatoes
  • 125 grams water crackers
  • 80 grams butter, melted
  • 250 grams cream cheese
  • 50g smoked salmon, finely chopped
  • 1 tbsp capers, finely chopped
  • 1 lemon juice
  • 1/4 tsp white pepper
  • 2 sheets gelatine
  • 1 tsp smoked paprika


  1. Place water crackers in a food processor and pulse until fine. Add butter and pulse until incorporated.
  2. Place 4 x 12cm diameter x 9cm high pipe moulds on a tray. Divide crumb mix between them and push into the base. Top with three halves of Romatherapy® tomato.
  3. Place remaining Romatherapy® baby roma tomato halves, cream cheese, smoked salmon, capers, lemon juice and pepper in a food processor and blend till smooth.
  4. Melt gelatine in 200ml hot water and slowly add to cream cheese mix, beating slowly.
  5. Fill moulds with cheesecake mix and refrigerate overnight, or minimum 3 hours.
  6. Transfer moulds to plates and use a thin knife to cut around the inside of the moulds. Gently lift off moulds.
  7. Garnish top of cheesecakes with Romatherapy® tomato halves and sprinkle with paprika.