Description
Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust is a unique culinary delight that marries creamy, tangy flavors with a crunchy parmesan-almond crust. This dish shines as an elegant appetizer, brunch centerpiece, or a standout snack. The rich umami notes of the cheesecake perfectly complement the sweet and savory roasted tomato jam, creating a memorable experience for your guests. Easy to prepare yet impressive in presentation, this savory cheesecake is designed to make entertaining a breeze.
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
- Drizzle of extra virgin olive oil
Instructions
- Preheat your oven to 340F (170C). Grease a 6-inch springform pan.
- Combine ground almonds, parmesan, melted butter, and black pepper; press into the prepared pan.
- Bake the crust for about 10 minutes until golden brown.
- Blend ricotta, feta, eggs, Greek yogurt, garlic, lemon zest, and black pepper until smooth; pour into crust and bake for 30-35 minutes.
- For the roasted tomato jam, toss halved tomatoes with olive oil, balsamic vinegar, honey, salt, and pepper; roast at 355F (180C) for about 30 minutes.
- Cool cheesecake completely before topping with jam and garnishing with thyme.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Global
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 315
- Sugar: 6g
- Sodium: 511mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 86mg