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Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust

Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust

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Indulge in the delightful experience of our Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust. This unique dish masterfully blends creamy cheeses with the sweet, tangy notes of roasted tomatoes, creating a sophisticated appetizer that stands out at any gathering. With its rich flavors and elegant presentation, this savory cheesecake is perfect for brunches, dinner parties, or as a delicious snack. The crunchy parmesan-almond crust adds an irresistible texture, while the roasted tomato jam elevates every bite. Easy to prepare and even better when made ahead of time, this recipe will quickly become a favorite among family and friends.

Ingredients

Scale
  • 1 cup finely ground almonds
  • ½ cup grated parmesan cheese
  • 250g ricotta cheese
  • 150g crumbled feta cheese
  • 2 large eggs
  • 2 tbsp Greek yogurt or sour cream
  • 1 garlic clove, grated
  • Zest of 1 lemon
  • Black pepper, to taste
  • 1 cup halved cherry tomatoes
  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar
  • 1 tsp honey
  • Salt and pepper, to taste
  • Pinch of chili flakes (optional)
  • Fresh thyme leaves (optional)
  • Drizzle of extra virgin olive oil (optional)

Instructions

  1. Preheat oven to 340°F (170°C) and grease a 6-inch springform pan.
  2. Mix ground almonds, parmesan cheese, melted butter, and black pepper in a bowl; press into the prepared pan.
  3. Bake crust for about 10 minutes until golden brown; cool slightly.
  4. Blend ricotta, feta, eggs, yogurt, garlic, lemon zest, and black pepper until smooth; pour into cooled crust.
  5. Bake cheesecake for 30-35 minutes until set; cool completely before chilling for at least two hours.
  6. For tomato jam, toss tomatoes with olive oil, balsamic vinegar, honey, salt, pepper; roast at 355°F (180°C) for about 30 minutes until soft; mash lightly to create jam.
  7. Spoon cooled tomato jam over cheesecake before serving.

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