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Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust

Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust
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Indulge in the delightful flavors of Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust. This innovative dish combines creamy ricotta and feta cheeses with a crunchy parmesan-almond crust, creating a unique savory cheesecake that’s perfect for brunch, appetizers, or elegant snacking. The sweet roasted tomato jam adds a vibrant contrast, making it a standout choice for any occasion. Whether you’re hosting a gathering or treating yourself, this cheesecake is sure to impress your guests with its gourmet appeal and rich taste.

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

  1. Preheat oven to 340°F (170°C) and grease a 6-inch springform pan.
  2. In a mixing bowl, combine finely ground almonds, grated parmesan cheese, melted butter, and a pinch of black pepper. Press this mixture firmly into the base and sides of the pan.
  3. Bake the crust for about 10 minutes until golden brown. Let it cool slightly before adding the filling.
  4. In another mixing bowl or blender, blend together ricotta cheese, crumbled feta cheese, large eggs, Greek yogurt or sour cream, grated garlic clove, lemon zest, and black pepper until smooth. Pour this creamy mixture into your prepared crust.
  5. Return the cheesecake to the oven and bake for approximately 30-35 minutes until just set in the center. Allow it to cool completely before transferring it to the refrigerator to chill for at least 2 hours.
  6. While your cheesecake chills, prepare the roasted tomato jam by tossing halved cherry tomatoes with olive oil, balsamic vinegar, honey, salt, pepper, and optional chili flakes. Roast them for about 30 minutes, then lightly mash to create a jam-like consistency.
  7. Once chilled, spoon cooled roasted tomato jam generously over the top of your cheesecake. Garnish with fresh thyme leaves and drizzle with extra virgin olive oil before serving.

Nutrition

Find it online: https://tastymealguide.com/savory-cheesecake-with-roasted-tomato-jam-parmesan-crust/

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