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
Scale
- 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