Description
Discover the delectable Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust, a dish that redefines traditional cheesecake. This unique creation marries the rich creaminess of ricotta and feta cheeses with the vibrant sweetness of roasted tomatoes, all nestled in a crispy, cheesy crust made from parmesan and almonds. Perfect for brunch gatherings, elegant appetizers, or casual snacking, this savory cheesecake is versatile enough to be served warm or chilled. With its stunning presentation and customizable toppings, it’s sure to impress your guests while delivering an unforgettable umami experience.
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 (optional)
- Drizzle of extra virgin olive oil (optional)
Instructions
- Preheat the oven to 340F (170C). Grease a 6-inch springform pan.
- Combine ground almonds, grated parmesan, melted butter, and black pepper; press into the pan.
- Bake crust for 10 minutes until golden brown; let cool.
- Blend ricotta, feta, eggs, Greek yogurt, garlic, lemon zest, and black pepper until smooth; pour into the cooled crust.
- Bake for 30-35 minutes until slightly jiggly; cool completely before chilling for at least two hours.
- For tomato jam, toss cherry tomatoes with olive oil, balsamic vinegar, honey, salt, and pepper; roast at 355F (180C) for 30 minutes.
- Mash gently and top cheesecake with jam before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 490mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 85mg