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

Scale

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

Cook Mode Prevent your screen from going dark

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.