If you’re on the hunt for a dish that dazzles the palate and sparks conversation, this Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust Recipe is an absolute must-try. With a crisp, nutty Parmesan-almond crust embracing a velvety, tangy ricotta and feta filling, topped off by sweet, caramelized roasted tomato jam, it’s a glorious blend of textures and bold flavors that will make any occasion feel special. Whether you’re serving it as an appetizer or a standout addition to a brunch table, this savory cheesecake is a true celebration of fresh, simple ingredients coming together in the most delightful way.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is delightfully straightforward. Each component plays a crucial role — the crust provides a crunchy, cheesy base, the filling brings creamy tang with a hint of zest, and the tomato jam adds a burst of sweet and savory magic that ties everything together beautifully.
- Finely ground almonds: Adds a subtle nutty flavor and a wonderful crumbly texture to the crust.
- Finely grated parmesan cheese: For the crust’s signature sharp and savory bite that complements the filling.
- Melted unsalted butter: Binds the crust ingredients while enriching the flavor.
- Pinch of black pepper: Enhances the crust’s savory notes with a little kick.
- Ricotta cheese: Creates a smooth, creamy base for the cheesecake filling with mild sweetness.
- Feta cheese, crumbled: Adds tang and saltiness, balancing the richness.
- Large eggs: Provide structure to the filling, holding it all together perfectly.
- Greek yogurt or sour cream: Offers creaminess and a slight tang to deepen the flavor.
- Grated garlic clove: A subtle hint of savory warmth in the filling.
- Zest of ½ lemon: Brightens the filling with fresh citrus notes.
- Black pepper: Season to taste for a gentle spice that complements the cheese.
- Cherry tomatoes, halved: The star ingredient for the sweet and tangy roasted tomato jam.
- Olive oil: Helps roast the tomatoes to perfection and adds richness.
- Balsamic vinegar: Infuses the jam with a pleasant depth and subtle sweetness.
- Honey: Balances acidity and adds a touch of natural sweetness to the jam.
- Salt and pepper: Essential seasonings for the jam’s vibrant flavor.
- Pinch of chili flakes (optional): Adds a gentle smoky heat that plays beautifully with the tomato jam.
- Fresh thyme leaves (optional, for garnish): Introduce an herbal freshness when serving.
- Extra virgin olive oil (optional, for garnish): A drizzle enhances the final presentation with silky richness.
How to Make Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust Recipe
Step 1: Prepare the Parmesan-Almond Crust
Start by preheating your oven to 170°C (340°F). Grease a 6-inch springform pan or tart ring to make sure the crust won’t stick. In a bowl, combine the finely ground almonds, parmesan, melted butter, and a pinch of black pepper. Press this mixture firmly into the base and up the sides of your pan, creating an even crust. This crust will bake to a lovely golden crunch, providing the perfect foundation for your cheesecake.
Step 2: Bake the Crust
Bake the crust for about 10 minutes until it turns a light golden color and smells irresistibly nutty and cheesy. Once done, set it aside to cool slightly, so it firms up well before adding the filling. This step is essential to keep the crust crisp after baking the filling.
Step 3: Make the Cheesecake Filling
While the crust rests, combine ricotta, crumbled feta, eggs, Greek yogurt (or sour cream), grated garlic, lemon zest, and black pepper in a blender or food processor. Blend until silky smooth, making sure the flavors are perfectly mingled. This creamy, zingy mixture is the heart of the recipe and will bake into a luscious cheesecake that’s delightfully savory.
Step 4: Bake the Cheesecake
Pour the silky filling into the prepared crust and smooth the top with a spatula. Bake at the same temperature for 30 to 35 minutes, until the cheesecake is just set but still slightly wobbly in the middle. This gentle baking ensures a delicate texture that melts in your mouth. Allow it to cool completely before refrigerating it for at least 2 hours—this chilling step helps the flavors to deepen and the texture to firm up beautifully.
Step 5: Prepare the Roasted Tomato Jam
While the cheesecake cools, toss the halved cherry tomatoes with olive oil, balsamic vinegar, honey, salt, pepper, and your preferred pinch of chili flakes. Spread them on a roasting tray and roast at 180°C (355°F) for 30 minutes. Once roasted, mash the tomatoes slightly to create a rustic, sticky jam bursting with concentrated sweet and savory notes – the perfect topping to contrast the creamy cheesecake.
Step 6: Assemble and Serve
When the cheesecake is fully chilled, spoon the roasted tomato jam generously over the top. Garnish with fresh thyme leaves for an herbal lift and finish with a gentle drizzle of extra virgin olive oil for a glossy, flavorful touch. Slice and serve this masterpiece at your next gathering – watch as your friends marvel at every bite!
How to Serve Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust Recipe
Garnishes
A sprinkle of fresh thyme leaves adds an elegant herbal note that pairs fantastically with the tangy tomato jam, while a light drizzle of extra virgin olive oil adds lush richness and a beautiful sheen. You can also add freshly cracked black pepper or a few chili flakes on top if you desire an extra kick.
Side Dishes
This savory cheesecake shines as a standout appetizer or as part of a mezze spread. Pair it with crisp green salads dressed in citrus vinaigrettes, crusty artisan bread, or marinated olives to balance the creaminess and elevate the experience. It also pairs beautifully with a chilled glass of dry white wine or sparkling rosé.
Creative Ways to Present
Serve this savory cheesecake sliced into wedges on a wooden charcuterie board alongside various nuts, cured meats, and fresh herbs for an impressive grazing platter. Alternatively, create individual mini cheesecakes using ramekins or tart molds for elegant party servings. The roasted tomato jam can be served on the side for guests to add to their liking.
Make Ahead and Storage
Storing Leftovers
Once cooled and covered, the Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust Recipe keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to retain its freshness and prevent it from absorbing other fridge odors.
Freezing
This savory cheesecake freezes well if you wish to prepare it in advance. Wrap it tightly with plastic wrap and foil to protect it from freezer burn, and freeze for up to one month. Thaw it slowly in the refrigerator overnight before serving to maintain its texture and flavor.
Reheating
Due to its creamy, cheese-centric filling, reheating is best done gently. Allow the cheesecake to come to room temperature, then warm slices briefly in a low-temperature oven (around 120°C or 250°F) for 5–7 minutes if you prefer it warm. Otherwise, it’s equally delicious served cold.
FAQs
Can I use other nuts instead of almonds for the crust?
Absolutely! Walnuts or pecans can be fantastic substitutes, adding their own unique flavor and texture. Just ensure they are finely ground to replicate the crust’s consistency.
Is it possible to make the roasted tomato jam without roasting?
While roasting intensifies the flavor beautifully, you can simmer the tomatoes gently on the stove with the same ingredients to create a similar jam-like consistency, though it will be less caramelized.
Can this savory cheesecake be made vegetarian?
Yes, the recipe is already vegetarian-friendly. Just double-check the parmesan cheese you use is free from animal rennet if that’s a concern for you.
How do I prevent the cheesecake from cracking?
Baking at a moderate temperature and allowing the cheesecake to cool gradually helps prevent cracking. Also, avoid overbaking; the filling should still wobble slightly when you take it out of the oven.
Can I prepare this recipe gluten-free?
Definitely! This recipe is naturally gluten-free as it uses almond flour for the crust. Just ensure all other ingredients are gluten-free certified, especially any added seasonings or packaged cheeses.
Final Thoughts
This Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust Recipe is a total showstopper that combines elegance with comforting flavors. Whether you’re impressing guests or simply treating yourself, its layers of texture and savory-sweet complexity will have everyone asking for seconds. Don’t hesitate to give this recipe a whirl — it might just become your new favorite go-to for celebratory meals and cozy nights alike!
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Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust Recipe
- Total Time: 3 hours 5 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust is a delightful combination of creamy ricotta and feta filling nestled in a crispy, flavorful almond and parmesan crust. The roasted tomato jam adds a sweet and tangy contrast, making it a perfect appetizer or savory dessert for any occasion.
Ingredients
For the Parmesan-Almond Crust
- 1 cup finely ground almonds
- ½ cup finely grated parmesan cheese
- 3 tbsp melted unsalted butter
- Pinch of black pepper
For the Savory Cheesecake Filling
- 250 g ricotta
- 150 g feta cheese, crumbled
- 2 large eggs
- 2 tbsp Greek yogurt or sour cream
- 1 garlic clove, grated
- Zest of ½ lemon
- Black pepper, to taste
For the 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)
To Serve (Optional)
- Fresh thyme leaves
- Drizzle of extra virgin olive oil
Instructions
- Preheat and Prepare Pan: Preheat your oven to 170°C (340°F). Grease a 6-inch springform pan or tart ring thoroughly to ensure easy removal of the cheesecake.
- Make the Crust: In a bowl, combine the finely ground almonds, grated parmesan cheese, melted unsalted butter, and a pinch of black pepper. Mix well until the mixture holds together. Press this mixture firmly into the base and sides of the prepared pan, forming an even crust.
- Bake the Crust: Place the crust in the oven and bake for 10 minutes, or until it becomes lightly golden. Remove and let it cool slightly before adding the filling to prevent melting.
- Prepare the Filling: In a blender or food processor, add ricotta, crumbled feta cheese, eggs, Greek yogurt or sour cream, grated garlic, lemon zest, and black pepper. Blend until the mixture is smooth and creamy, ensuring even consistency.
- Assemble and Bake: Pour the blended filling into the pre-baked crust. Bake at 170°C (340°F) for 30 to 35 minutes, or until the cheesecake is just set but still slightly wobbly in the center. Remove from the oven, allow to cool completely, then refrigerate for at least 2 hours to firm up and develop flavors.
- Make the Roasted Tomato Jam: In a bowl, toss the halved cherry tomatoes with olive oil, balsamic vinegar, honey, salt, pepper, and optional chili flakes. Spread the mixture on a baking sheet and roast in a preheated oven at 180°C (355°F) for 30 minutes until the tomatoes are soft and caramelized. Mash slightly with a fork to create a chunky jam.
- Serve: Spoon the cooled roasted tomato jam over the chilled cheesecake. Garnish with fresh thyme leaves and a drizzle of extra virgin olive oil. Slice carefully and serve as an elegant appetizer or savory treat.
Notes
- Use a springform pan for easy removal of the cheesecake.
- The crust can be made with either almond flour or finely ground whole almonds depending on texture preference.
- Allow the cheesecake to chill sufficiently for best texture and flavor.
- The roasted tomato jam can be made ahead and refrigerated for up to 3 days.
- Optional chili flakes add a nice mild heat to the tomato jam but can be omitted for a milder version.
- Serving the cheesecake at room temperature enhances the flavors.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
