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
Scale
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
