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Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust Recipe

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★★★★★

4.4 from 143 reviews

Delight in this savory cheesecake featuring a crisp parmesan and almond crust filled with a creamy blend of ricotta, feta, and Greek yogurt. Topped with a luscious roasted tomato jam, this elegant dish combines tangy, cheesy, and sweet flavors perfect for an appetizer or unique savory treat.

Ingredients

Scale

For the Crust

  • 1 cup almonds, finely ground
  • 1/2 cup parmesan cheese, finely grated
  • 1/4 cup unsalted butter, melted
  • 1/2 teaspoon black pepper

For the Filling

  • 1 cup ricotta cheese
  • 1/2 cup feta cheese, crumbled
  • 3 large eggs
  • 1/2 cup Greek yogurt
  • 2 cloves garlic, grated
  • 1 teaspoon lemon zest, finely grated
  • 1/2 teaspoon black pepper

For the Roasted Tomato Jam

  • 2 cups cherry tomatoes, halved
  • 2 tablespoons olive oil, for drizzling
  • 1 tablespoon balsamic vinegar (adjust to taste)
  • 1 tablespoon honey (adjust to taste)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon chili flakes (optional)

Instructions

  1. Prepare the Crust: Preheat your oven to 340°F (170°C) and grease a 6-inch springform pan thoroughly. In a mixing bowl, combine the finely ground almonds, grated parmesan, melted unsalted butter, and black pepper until the mixture becomes crumbly.
  2. Form and Bake the Crust: Press the crumbly mixture evenly into the base and sides of the greased springform pan to form a solid crust. Bake the crust in the preheated oven for about 10 minutes, or until it turns lightly golden. Remove and let it cool slightly.
  3. Make the Cheesecake Filling: In a blender or food processor, blend together ricotta, crumbled feta, eggs, Greek yogurt, grated garlic, lemon zest, and black pepper until the mixture is completely smooth and creamy.
  4. Bake the Cheesecake: Pour the prepared creamy filling into the cooled crust. Bake in the oven at 340°F (170°C) for 30 to 35 minutes, or until the filling is just set (it should still have a slight jiggle in the center). Remove from oven and allow to cool fully, then refrigerate the cheesecake for at least 2 hours to firm up.
  5. Prepare the Roasted Tomato Jam: Toss the halved cherry tomatoes with olive oil, balsamic vinegar, honey, salt, black pepper, and optional chili flakes in a baking dish. Roast in the oven at 355°F (180°C) for roughly 30 minutes until the tomatoes break down and caramelize beautifully. Lightly mash the roasted tomatoes with a fork or potato masher to create a jam-like consistency.
  6. Serve: Spoon the roasted tomato jam generously over the chilled savory cheesecake and serve as a unique and flavorful appetizer or snack.

Notes

  • To ensure the crust holds together well, press it firmly into the pan and do not skip the slight bake before adding the filling.
  • Adjust balsamic vinegar and honey quantities in the tomato jam to balance sweetness and acidity to your preference.
  • For easier slicing, chill the cheesecake overnight.
  • Optional chili flakes add a subtle heat that complements the sweetness of the tomato jam.
  • This cheesecake can be made a day in advance and stored in the refrigerator.

Keywords: savory cheesecake, roasted tomato jam, parmesan crust, ricotta cheese, feta, appetizer, Italian, baked cheesecake, tomato jam

Find it online: https://www.sanacooks.com/savory-cheesecake-with-roasted-tomato-jam-and-parmesan-crust-recipe/