Aubergine cheesecake from Plenty More (page 254) by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    This recipe is on p.242 in the US edition.

  • helen_o71x3v on February 09, 2026

    Didn't like this

  • fairyduff on April 09, 2025

    Substituted ricotta for the cream cheese. Next time will try with baking paper instead of foil. Possibly might pre-roast the tomatoes, whole.

  • fairyduff on April 09, 2025

    Set aside the time. Everything else is simple, with no unusual ingredients. Very popular and will surely do again.

  • treay on November 14, 2024

    This recipe really needs to be eaten at room temperature, so it needs at least 30 minutes rest.

  • paulabee on June 28, 2024

    hmmm I struggled to get the texture right and ultimately I don't think my version worked, but I'd like to try it again. My cream cheese/egg/cream/feta mixture really didn't get smooth. While I expected the feta to remain a bit lumpy, the cream cheese didn't fully blend either, and as a result some spots tasted "eggy" rather than custardy. I think this would have been remedied by a smoother batter in which the cream cheese was fully incorporated. I'd like to try it again b/c the flavors are good and since it's nice at room temperature, it's an easy choice for a potluck or dinner party. Not that an Ottolenghi recipe needs another step, but next time I would also pre-roast the tomatoes to concentrate their flavor.

  • lholtzman on June 24, 2024

    I loved the flavor of this cheesecake and the seasoning was perfect. While it took a couple hours to make, it was mostly hands off and very easy to prepare.

  • Sylfea on January 02, 2024

    Time-consuming but very tasty. Made it twice and it stuck to the foil both times. Served it to people who don't like eggplant much who liked it. Will make again - but probably will try a non-foil method next time.

  • fbcd on March 28, 2023

    This is basically a crustless quiche. I love aubergine, but i didn't enjoy the combination with the custard. Also I found that it stuck to the foil. Perhaps use butter a baking dish and use breadcrumbs, or use parchment paper.

  • Ganga108 on October 30, 2021

    I made this egg-free by using chickpea flour in the mix. It is a gorgeous baked dish with eggplants, cream and 3 soft cheeses. Made without eggs, the result is an addictive dish with a thick set custard-like consistency.

  • chawkins on September 13, 2017

    Like anya_sf, mine also took 50 min of baking to set. It is a simple recipe but does take some time for the cook, with the pre-baking of the eggplant and the baking of the assembled cheesecake, the total oven time is hour and a half. We both like it , it is a good use of the abundant eggplants coming out of the garden.

  • anya_sf on July 30, 2017

    I used 1.5 eggplants (a bit over 1.5 lbs) and only 4 oz cream cheese, because that's what I had left. I roasted the eggplant earlier in the day. I assumed that the cheese mixture did not have to be mixed completely smooth - the feta was still in small lumps - anyway, it worked fine. Mine took 50 min to bake, and even then, it was set but just barely lightly browned. We loved it. Three of us ate nearly all of it, and gladly would have eaten all had the side dish been less filling.

  • ksg518 on August 18, 2015

    Agree with the other notes that this is a great recipe. As others have noted, it does take time but most of it is hands off. I might try roasting the eggplant ahead of time and letting it come back to room temperature before proceeding to the next step. It occurs to me that you could substitute other vegetables for the eggplant (although I love eggplant). Perhaps roasted zucchini?

  • hillsboroks on August 10, 2015

    Fantastic recipe, not too difficult and full of flavor. Like emilyrf I also was able to convert a non-eggplant eater into someone who raved about this dish. I used some of the numerous Japanese eggplants coming out of our garden and while it does take time, it is not very much hands-on time, most of it is just oven time. Both my husband and I, and the next door neighbors that I shared half of the finished cheesecake with, all agreed that the flavor just got better as it cooled closer to room temperature. I also think this would make a fabulous appetizer that could be made ahead, allowed to cool to room temperature and then cut into small squares to serve.

  • emilyrf on July 22, 2015

    Absolutely lovely. I agree with Jane that it takes a long time - definitely not one to throw together on a whim, but it's not too demanding and the results are well worth it. I'm tempted to throw in some other roasted Mediterranean vegetables, and dot the surface with little cubes of feta, but this paired beautifully as a side-dish with some spatchcocked chicken, and even converted an aubergine-hater.

  • Jane on October 29, 2014

    Fantastic. It takes a long time from start to finish - over 90 minutes - but most of that is just oven time. The prep time is very quick. And it is so good. Mine needed an extra five minutes in the oven to get golden.

  • DeborahBluhm on September 21, 2014

    Was fab! Next time I will roast the tomatoes along with the aubergines too make it sing even more! So easy and quick too prep :)

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