Indulge your taste buds in a culinary experience that is both unique and savory with this delightful Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust. This dish takes the traditional idea of cheesecake and gives it a bold twist, transforming it into an impressive appetizer or a captivating centerpiece for your next gathering. The creamy cheesecake, made with ricotta and feta, rests on a nutty Parmesan crust, creating a rich and satisfying foundation. Topped with a luscious jam of roasted cherry tomatoes, this cheesecake delivers layers of flavor that dance on your palate. Whether you’re entertaining guests or simply treating yourself, this savory cheesecake is sure to impress.
One of the best aspects of this recipe is its simplicity and versatility. With just a few ingredients, you can create a stunning dish that looks as good as it tastes. The preparation is straightforward, allowing you to spend more time enjoying your meal and less time in the kitchen. The combination of the creamy filling, the crunchy crust, and the sweet-tart tomato jam creates an unforgettable flavor profile that showcases the best of savory cuisine. In addition, this dish can be made ahead of time and served cold, making it an ideal option for potlucks, parties, or quick weeknight dinners.
Why You’ll Love This Savory Cheesecake
- Unique Flavor Profile: The combination of creamy cheesecake and rich tomato jam offers a delightful twist on traditional flavors.
- Impressive Presentation: This dish looks stunning on any table, making it perfect for special occasions.
- Vegetarian-Friendly: With no meat, this dish is suitable for vegetarians, and offers a hearty option for them.
- Make Ahead: Perfect for parties! Prepare the cheesecake a day in advance and allow it to chill before serving.
- Customizable: Feel free to add your choice of herbs or spices to suit your taste preferences.
Preparation Phase & Tools to Use
Before you start cooking, it’s important to prepare your kitchen space and gather your tools. Start by preheating your oven to 340°F (170°C) to create the perfect baking environment for the cheesecake. Make sure to grease a 6-inch springform or tart pan thoroughly to prevent the cheesecake from sticking after baking. You will also need mixing bowls for combining ingredients, a whisk or electric mixer to blend the filling, and a spatula to help smooth the mixture into the crust.
To achieve the best texture in your cheesecake, it’s vital to bring your cream cheese and feta to room temperature before you start blending. This will result in a smoother, creamier filling. For roasting the tomatoes, a baking sheet lined with parchment paper or a simple lightly greased pan works best to avoid any sticking. Having all your ingredients organized and within reach will make the cooking process efficient and enjoyable.
Ingredients
- Parmesan-Almond Crust:
- 1 cup ground almonds
- ½ cup finely grated Parmesan
- 3 tbsp melted unsalted butter
- Pinch of black pepper
- Cheesecake Filling:
- 250 g ricotta cheese
- 150 g crumbled feta
- 2 large eggs
- 2 tbsp Greek yogurt or sour cream
- Zest of ½ lemon
- 1 garlic clove, finely grated
- Black pepper, to taste
- 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)
- Optional for Serving:
- Fresh thyme leaves
- Extra virgin olive oil, for drizzling
Instructions
Step 1: Preheat and Prepare the Pan
Begin by preheating your oven to 340°F (170°C). This is an important step, as you want your cheesecake to set evenly. While the oven is heating, take a 6-inch springform or tart pan and grease it thoroughly to prevent sticking. This will ensure that once your cheesecake is ready, it can be easily removed from the pan without falling apart.
Step 2: Prepare the Crust
In a mixing bowl, combine the ground almonds, finely grated Parmesan cheese, melted butter, and a pinch of black pepper. Stir the mixture until it forms a crumbly texture. Press this mixture firmly into the base of your prepared pan, making sure to slightly raise the crust along the sides. This forms a sturdy foundation for your cheesecake. Once done, place the pan in the preheated oven and bake for 10 minutes. After that, take it out and allow it to cool completely before adding the filling.
Step 3: Blend the Filling
In another mixing bowl or using a food processor, combine the ricotta cheese, crumbled feta, eggs, Greek yogurt (or sour cream), grated garlic, lemon zest, and a good pinch of black pepper. Blend until the mixture is smooth and creamy. This filling is where the real magic happens, bringing all the flavors together in a delightful mix.
Step 4: Add the Filling to the Crust
Once your crust has cooled, pour the creamy filling directly into the cooled crust. Use a spatula to spread the mixture evenly, ensuring a smooth surface that bakes uniformly. Place the cheesecake back into the oven and bake for 30-35 minutes until it’s just set. You should see a slight jiggle in the center, which indicates it’s ready. After baking, let the cheesecake cool completely at room temperature before transferring it to the refrigerator for at least 2 hours; time in the fridge allows the flavors to deepen and the cheesecake to firm up.
Step 5: Roast the Tomatoes
While your cheesecake is chilling, it’s time to prepare the roasted tomato jam. Preheat your oven to 355°F (180°C). In a bowl, toss the halved cherry tomatoes with olive oil, balsamic vinegar, honey, salt, and pepper. If you like a bit of heat, sprinkle in some chili flakes, too. Spread the tomatoes out on a baking sheet lined with parchment paper, and roast them in the oven for about 30 minutes until they are soft and caramelized. Once finished, let them cool slightly before lightly mashing to a chunky jam consistency.
Step 6: Assemble and Serve
Now that your cheesecake has cooled and your roasted tomato jam is ready, it’s time to bring it all together. Spoon the warm tomato jam evenly over the top of the chilled cheesecake, letting it drizzle down the sides. For an extra touch, garnish with fresh thyme leaves and a drizzle of high-quality extra virgin olive oil. Slice into wedges and serve chilled or at room temperature, and watch your guests enjoy every bite!
Variations
- Protein: Consider adding chopped cooked bacon or diced prosciutto for a savory twist.
- Vegetables: For a Mediterranean flair, add sautéed spinach or artichokes into the filling.
- Spices: Infuse different flavors by incorporating your favorite herbs such as basil, oregano, or even smoked paprika for extra depth.
Cooking Notes
- Ensure your cream cheese is at room temperature for smooth blending, which is key to a creamy cheesecake.
- Do not overbake the cheesecake; it should still have a slight jiggle in the center when removing it from the oven.
- Chilling the cheesecake for longer allows the flavors to meld beautifully—some suggest overnight for best results.
Serving Suggestions
- Garnish portions with additional fresh herbs or microgreens for a pop of color.
- Pair with a light salad dotted with nuts and a vinaigrette for a well-rounded meal.
Tips
- For a gluten-free version, ensure your ground almonds are processed in a gluten-free facility.
- Experiment with different cheeses; goat cheese can provide a delightful tangy flavor.
- For added flavor, consider using sun-dried tomatoes in the jam mixture or as a topping.
Prep Time, Cook Time, Total Time
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes (plus chilling time)
Nutritional Information
- Calories: Approximately 320 per slice
- Protein: 10 grams
- Sodium: 300 mg
FAQs
Can I make this savory cheesecake ahead of time?
Yes! This cheesecake can be made a day ahead and stored in the refrigerator. Just add the roasted tomato jam just before serving for the best presentation.
Can I use different cheeses in the filling?
Absolutely! Feel free to experiment with other cheeses such as goat cheese or cream cheese for different flavors and textures.
Is this cheesecake suitable for freezing?
Yes, you can freeze the cheesecake without the tomato jam. Wrap it tightly in plastic wrap and foil, and it will last for up to 3 months. Thaw it overnight in the refrigerator before serving.
What can I serve with the savory cheesecake?
This cheesecake pairs well with a light salad, grilled vegetables, or even some crusty bread as a perfect spread. Many enjoy it with a crisp white wine for an elevated dining experience.
Conclusion
In conclusion, this Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust is a memorable dish that brings together rich flavors and textures in a way that is not only satisfying but also visually appealing. It’s easy to make, serves beautifully, and can be tailored to your unique taste preferences. Whether it’s a gathering, a special occasion, or simply a treat for yourself, this cheesecake is sure to impress. Share your thoughts in the comments below and let us know if you try any delicious variations!
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Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust
- Total Time: 1 hour 25 minutes (plus chilling time)
- Yield: 8 servings 1x
Description
Indulge your taste buds in a culinary experience that is both unique and savory with this delightful Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust.
Ingredients
- Parmesan-Almond Crust:
- 1 cup ground almonds
- ½ cup finely grated Parmesan
- 3 tbsp melted unsalted butter
- Pinch of black pepper
- Cheesecake Filling:
- 250 g ricotta cheese
- 150 g crumbled feta
- 2 large eggs
- 2 tbsp Greek yogurt or sour cream
- Zest of ½ lemon
- 1 garlic clove, finely grated
- Black pepper, to taste
- 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)
- Optional for Serving:
- Fresh thyme leaves
- Extra virgin olive oil, for drizzling
Instructions
- Begin by preheating your oven to 340°F (170°C). Grease a 6-inch springform or tart pan thoroughly to prevent sticking.
- In a mixing bowl, combine the ground almonds, finely grated Parmesan cheese, melted butter, and a pinch of black pepper. Press this mixture firmly into the base of your prepared pan and bake for 10 minutes. Allow to cool completely.
- In another mixing bowl, combine the ricotta cheese, crumbled feta, eggs, Greek yogurt, grated garlic, lemon zest, and black pepper. Blend until smooth and creamy.
- Pour the filling into the cooled crust and spread evenly. Bake for 30-35 minutes until just set. Cool completely at room temperature, then refrigerate for at least 2 hours.
- While the cheesecake is chilling, prepare the roasted tomato jam. Preheat your oven to 355°F (180°C), and toss the halved cherry tomatoes with olive oil, balsamic vinegar, honey, salt, pepper, and optional chili flakes. Spread on a baking sheet and roast for about 30 minutes. Let cool slightly before lightly mashing.
- Spoon the warm tomato jam over the chilled cheesecake and garnish with fresh thyme leaves and a drizzle of olive oil. Serve chilled or at room temperature.
Notes
This cheesecake can be made a day ahead and stored in the refrigerator without the tomato jam.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Appetizer
Nutrition
- Calories: 320 kcal
- Sodium: 300 mg
- Protein: 10 g