Description
Indulge in the exquisite flavors of this Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust. This unique dish combines a creamy filling made from ricotta and feta cheese, complemented by the rich sweetness of roasted tomato jam and a savory almond-parmesan crust. Ideal for brunch, elegant appetizers, or casual gatherings, this cheesecake is not only delicious but also visually stunning, making it a perfect centerpiece for any occasion. With easy preparation and make-ahead options, you can impress your guests without the stress!
Ingredients
Scale
- 1 cup finely ground almonds
- 1 cup grated parmesan cheese
- 3 tbsp melted unsalted butter
- Pinch of black pepper
- 250g ricotta cheese
- 150g crumbled feta cheese
- 2 large eggs
- 2 tbsp Greek yogurt or sour cream
- 1 garlic clove, grated
- Zest of 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 (for garnish)
- Drizzle of extra virgin olive oil (for garnish)
Instructions
- Preheat the oven to 340°F (170°C). Grease a 6-inch springform pan.
- In a mixing bowl, combine finely ground almonds, grated parmesan cheese, melted butter, and black pepper. Mix until well combined. Press this mixture firmly into the base and up the sides of the prepared springform pan.
- Place the crust in the preheated oven and bake for about 10 minutes or until golden brown. Remove from oven and allow it to cool slightly.
- In a food processor or blender, add ricotta cheese, crumbled feta cheese, eggs, Greek yogurt (or sour cream), grated garlic, lemon zest, and black pepper. Blend until smooth. Pour this mixture into the cooled crust.
- Return the cheesecake to the oven and bake at 340°F for approximately 30-35 minutes or until just set in the center. Once done, cool completely before chilling in the refrigerator for at least 2 hours.
- While your cheesecake is chilling, prepare the roasted tomato jam. In a bowl, toss halved cherry tomatoes with olive oil, balsamic vinegar, honey, salt, pepper, and optional chili flakes. Spread on a baking sheet and roast at 355°F (180°C) for about 30 minutes. Once roasted, mash lightly with a fork.
- Once chilled and set properly, spoon cooled tomato jam generously over the top of your savory cheesecake. Garnish with fresh thyme leaves and drizzle with extra virgin olive oil before slicing into wedges to serve.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 290
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg