If you are a fan of bold, irresistible flavors that surprise and delight, then you are in for a real treat with this Savory Cheesecake with Roasted Tomato Jam and Parmesan Crust Recipe. Imagine the perfect harmony of a crisp Parmesan and almond crust, a creamy and tangy ricotta-feta filling, and the luscious sweetness of slow-roasted tomato jam topped with fresh herbs. This dish is an absolute showstopper, perfect for entertaining or indulging in something a little extraordinary on a cozy night in.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in creating the layers of texture and flavor that make this dish unforgettable. From the nutty Parmesan crust to the creamy, rich filling and the sweet, tangy tomato jam, everything works together beautifully.
- Finely ground almonds: Provide a subtle nuttiness and a tender, crumbly crust base.
- Finely grated Parmesan cheese: Adds sharp, salty depth to the crust, enhancing its savory profile.
- Melted unsalted butter: Binds the crust ingredients and creates that perfect golden crust texture.
- Pinch of black pepper: Adds a gentle warmth and complexity to the crust.
- Ricotta cheese: Forms the creamy, light foundation of the cheesecake filling.
- Feta cheese, crumbled: Brings tanginess and a delightful saltiness that balances the mild ricotta.
- Large eggs: Provide the necessary structure and richness to the filling.
- Greek yogurt or sour cream: Offers moisture and a subtle tang that adds creaminess.
- Grated garlic clove: Infuses the filling with savory depth.
- Zest of half a lemon: Brightens the filling with fresh, citrus notes.
- Black pepper to taste: Enhances the overall flavor complexity.
- Cherry tomatoes, halved: The star ingredient for the sweet and tangy roasted jam topping.
- Olive oil: Used for roasting and drizzling, bringing richness and fragrance.
- Balsamic vinegar: Adds a sophisticated tang to the jam.
- Honey: Balances acidity with gentle sweetness.
- Salt and pepper to taste: Essential for seasoning every layer perfectly.
- Pinch of chili flakes (optional): Adds a hint of warmth if you like a little kick.
- Fresh thyme leaves (optional): For garnish and aromatic finish.
- Extra virgin olive oil (optional): To drizzle just before serving for a glossy finish.
How to Make Savory Cheesecake with Roasted Tomato Jam and Parmesan Crust Recipe
Step 1: Prepare and Bake the Parmesan-Almond Crust
First things first, preheat your oven to 170°C (340°F) and grease a 6-inch springform pan or tart ring so your crust won’t stick. Combine the finely ground almonds, grated Parmesan, melted butter, and a pinch of black pepper in a bowl, mixing everything until well incorporated. Press this savory mixture firmly into the base and sides of your pan – this will create that delectably crisp and flavorful crust we all crave. Bake the crust for about 10 minutes until it turns a lovely light golden color. Once baked, make sure to let it cool slightly before moving on to the filling.
Step 2: Blend the Savory Cheesecake Filling
Now, onto the heart of the dish. In your blender or food processor, add the ricotta, crumbled feta, eggs, Greek yogurt or sour cream, grated garlic, lemon zest, and black pepper. Blend all these ingredients until silky smooth and beautifully combined. This mixture is going to create that creamy, luscious texture bursting with fresh and vibrant savory flavors. Pour this filling evenly over the cooled crust, smoothing the top to prepare for baking.
Step 3: Bake the Cheesecake Filling
Place your filled pan into the oven and bake for 30 to 35 minutes at 170°C (340°F). You want the cheesecake to be just set — a slight gentle wiggle is perfect, as it will continue to firm up as it cools. Once baked, remove it from the oven and allow it to cool fully at room temperature. For the best texture and flavor, refrigerate it for at least two hours or overnight if you have the patience!
Step 4: Make the Roasted Tomato Jam
While the cheesecake cools, it’s time to make the magic tomato jam. Toss halved cherry tomatoes with olive oil, balsamic vinegar, honey, salt, pepper, and a pinch of chili flakes if you like heat. Spread them on a baking tray and roast in a preheated 180°C (355°F) oven for about 30 minutes. Keep an eye on them as they soften and caramelize, releasing intense sweetness that beautifully contrasts the savory cheesecake. Once out of the oven, lightly mash the tomatoes to achieve a jam-like consistency that’s luscious but still chunky enough to delight the palate.
Step 5: Assemble and Garnish
Spoon the cooled roasted tomato jam generously over the chilled cheesecake. The vibrant red jam adds the perfect pop of color and a burst of flavor. Finish it off with fresh thyme leaves scattered on top and a light drizzle of extra virgin olive oil. This step not only enhances the presentation but also layers in fresh herbal aroma and richness that will have everyone asking for seconds.
How to Serve Savory Cheesecake with Roasted Tomato Jam and Parmesan Crust Recipe
Garnishes
Fresh thyme leaves are an ideal garnish, bringing a subtle floral note that complements the tomato jam and cheese filling wonderfully. A delicate drizzle of high-quality extra virgin olive oil just before serving adds luxurious richness and a beautiful sheen. For an extra touch, you could sprinkle some cracked black pepper or finely grated lemon zest on top to brighten the flavors even more.
Side Dishes
This savory cheesecake pairs effortlessly with crisp green salads dressed in tangy vinaigrettes, or alongside roasted vegetables to keep the meal light and balanced. If you’re serving it as an appetizer, crusty bread or artisanal crackers make perfect companions, adding just the right crunch to contrast the creamy filling and jam.
Creative Ways to Present
Try slicing the cheesecake into small rounds or squares for an elegant appetizer platter. You can also serve it with small dollops of the tomato jam on each plate alongside microgreens for a refined look. If you want to wow at your next gathering, place it on a wooden serving board with a scattering of fresh herbs and edible flowers for a rustic yet sophisticated presentation.
Make Ahead and Storage
Storing Leftovers
Any leftover savory cheesecake should be tightly wrapped in plastic wrap or stored in an airtight container and refrigerated for up to 3 days. This helps maintain the creamy texture and preserves the fresh flavors of the roasted tomato jam.
Freezing
You can freeze this cheesecake, but it’s best to do so before adding the tomato jam topping. Wrap it securely in plastic wrap and foil to avoid freezer burn. Freeze for up to 1 month. When you’re ready to enjoy, thaw it overnight in the refrigerator and then add fresh roasted tomato jam for the best outcome.
Reheating
Reheating is best done gently in a low oven (about 150°C/300°F) for 10-15 minutes to warm without drying out the cheesecake. Avoid microwaving as it can alter the texture. Add the roasted tomato jam fresh after reheating to preserve its bright flavors.
FAQs
Can I use a different nut for the crust?
Absolutely! While almonds give a lovely flavor and texture, finely ground walnuts or pecans can also work well. Just remember to toast them lightly beforehand to bring out their nuttiness.
Is it possible to make this recipe vegetarian?
This recipe is already vegetarian as it contains no meat or gelatin. Just double-check that your Parmesan cheese is vegetarian-friendly or use a suitable alternative.
Can I prepare the tomato jam in advance?
Yes, the roasted tomato jam keeps well refrigerated for up to 5 days. Making it a day ahead actually allows the flavors to develop even more deeply, making your final dish taste even better.
What is the best way to slice the cheesecake?
Use a warm knife and wipe it clean between cuts to ensure neat, clean slices. This will keep the crust intact and avoid crumbly edges.
Can I substitute feta cheese with another cheese?
Feta adds that distinctive tang and saltiness, but if you prefer, goat cheese or a mild blue cheese could be interesting alternatives. Just adjust salt levels accordingly.
Final Thoughts
This Savory Cheesecake with Roasted Tomato Jam and Parmesan Crust Recipe is truly one of those dishes that can turn any meal into something special. Its incredible balance of flavors and textures makes it perfect for impressing guests or treating yourself to a one-of-a-kind savory dessert. I warmly encourage you to give this recipe a try and discover how a cheesecake can be so delightfully savory, fresh, and unforgettable!
Print
Savory Cheesecake with Roasted Tomato Jam and Parmesan Crust Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 3 hours 5 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust is a delightful twist on a classic dessert, transforming it into a savory treat perfect for brunch or a sophisticated appetizer. The crunchy parmesan-almond crust complements a creamy ricotta and feta filling, topped with a rich, slightly tangy roasted tomato jam garnished with fresh thyme and olive oil.
Ingredients
For the Parmesan-Almond Crust
- 1 cup finely ground almonds
- ½ cup finely grated parmesan cheese
- 3 tbsp melted unsalted butter
- Pinch of black pepper
For the Savory Cheesecake Filling
- 250 g ricotta
- 150 g feta cheese, crumbled
- 2 large eggs
- 2 tbsp Greek yogurt or sour cream
- 1 garlic clove, grated
- Zest of ½ lemon
- Black pepper, to taste
For the Roasted Tomato Jam
- 1½ cups cherry tomatoes, halved
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
- 1 tsp honey
- Salt and pepper, to taste
- Pinch of chili flakes (optional)
To Serve (Optional)
- Fresh thyme leaves
- Drizzle of extra virgin olive oil
Instructions
- Preheat and Prepare Pan: Preheat your oven to 170°C (340°F). Grease a 6-inch springform pan or tart ring to prevent sticking and ensure easy removal of the cheesecake.
- Make the Crust: In a bowl, combine the finely ground almonds, grated parmesan, melted unsalted butter, and a pinch of black pepper. Mix well until the mixture resembles wet sand. Press this mixture firmly into the base and sides of the prepared pan to form an even crust.
- Bake the Crust: Bake the crust at 170°C (340°F) for 10 minutes until it turns lightly golden. Remove from the oven and allow to cool slightly before adding the filling.
- Prepare the Filling: In a blender or food processor, blend together the ricotta, crumbled feta cheese, eggs, Greek yogurt or sour cream, grated garlic, lemon zest, and black pepper until the filling is smooth and creamy.
- Assemble and Bake: Pour the smooth filling into the pre-baked crust. Bake the cheesecake at 170°C (340°F) for 30 to 35 minutes, or until the filling is just set and slightly wobbly in the center. Remove from the oven and allow it to cool completely, then refrigerate for at least 2 hours to set fully.
- Make the Roasted Tomato Jam: In a mixing bowl, toss the halved cherry tomatoes with olive oil, balsamic vinegar, honey, salt, pepper, and optional chili flakes. Spread the tomatoes on a baking tray and roast at 180°C (355°F) for 30 minutes until soft and caramelized. After roasting, mash the tomatoes slightly to create a chunky jam texture.
- Serve: Spoon the cooled roasted tomato jam over the set cheesecake. Garnish with fresh thyme leaves and a drizzle of extra virgin olive oil. Slice and serve chilled or at room temperature.
Notes
- Ensure the crust is cooled slightly before adding the filling to prevent it from becoming soggy.
- Use fresh cherry tomatoes for the best flavor in the roasted jam.
- The cheesecake must be refrigerated for at least 2 hours to set properly before serving.
- Optional chili flakes add a subtle heat to the tomato jam; omit if you prefer milder flavors.
- For a nut-free option, substitute the almond flour with an equal amount of finely ground gluten-free breadcrumbs.
