If you are craving a dish that perfectly balances creamy richness with bright, tangy, and savory flavors, this Savory Cheesecake with Roasted Tomato Jam and Parmesan Crust Recipe is your new go-to. Imagine a luscious cheesecake that isn’t sweet but delights your palate with a tangy ricotta and feta filling, all nestled atop a crisp, nutty parmesan crust, and crowned with an irresistible roasted tomato jam. Every bite bursts with harmony, making it a show-stopping appetizer or a unique main course that will impress friends and family alike.
Ingredients You’ll Need
Gathering simple, quality ingredients is key to letting this savory cheesecake shine. Each item contributes a special touch to the final texture and flavor, from the crunchy, cheesy crust to the creamy, tangy filling and the sweet-savory tomato jam that ties everything together.
- Finely ground almonds: Adds a lovely nutty crunch and depth to the crust that complements the parmesan.
- Grated parmesan cheese: Gives the crust its signature sharp, salty flavor and beautiful golden color.
- Melted unsalted butter: Binds the crust ingredients while keeping the flavor clean and balanced.
- Pinch of black pepper: Adds subtle warmth to the crust and filling, enhancing all the flavors.
- Ricotta cheese: Creates an irresistibly creamy, mild base for the cheesecake’s filling.
- Crumbled feta cheese: Brings a punch of tanginess and saltiness, making the filling interesting and bright.
- Large eggs: Essential for structure and richness in the cheesecake.
- Greek yogurt or sour cream: Provides moisture and a slight tang that balances the cheeses.
- Grated garlic clove: Offers a fragrant, savory base note complementing the cheeses beautifully.
- Lemon zest: Injects fresh brightness to keep the flavors lively.
- Halved cherry tomatoes: The star of the roasted tomato jam, bursting with sweetness and acidity.
- Olive oil: Coats the tomatoes for roasting, adding richness and enhancing caramelization.
- Balsamic vinegar: Brings complexity and depth to the roasted tomato jam.
- Honey: Balances the acidity of the tomatoes with a gentle sweetness.
- Salt and pepper: Enhances all the flavors evenly throughout the dish.
- Chili flakes (optional): Adds a subtle heat that can bring the jam to life.
- Fresh thyme leaves: Infuses herbal aroma that complements tomatoes beautifully.
- Extra virgin olive oil (for drizzling): A finishing touch to elevate presentation and flavor.
How to Make Savory Cheesecake with Roasted Tomato Jam and Parmesan Crust Recipe
Step 1: Prepare and Preheat
Start by heating your oven to 340 degrees Fahrenheit (170 degrees Celsius) and greasing a 6-inch springform pan. Setting the stage right is crucial to ensure your cheesecake bakes evenly and comes out perfectly intact.
Step 2: Mix and Bake the Parmesan Crust
In a bowl, combine the finely ground almonds, grated parmesan, melted butter, and a pinch of black pepper. Press this mixture firmly into the base of your prepared pan, creating an even layer. Bake the crust for about 10 minutes until it turns a splendid golden brown. This crust will give you that irresistible crispness paired with a savory cheese punch.
Step 3: Craft the Creamy Filling
While the crust bakes, blend the ricotta cheese, crumbled feta, eggs, Greek yogurt or sour cream, grated garlic, lemon zest, and black pepper until the mixture is silky smooth. This crafting of flavors creates the luscious body of your cheesecake that’s luxurious but light and tangy, balancing richness with a hint of zest.
Step 4: Bake the Cheesecake
Pour your silky filling over the pre-baked crust, smoothing it out gently. Bake in the oven for 30 to 35 minutes. Your cheesecake is done when it’s just set in the center but still has a slight wobble—perfectly creamy and not overcooked.
Step 5: Make the Roasted Tomato Jam
While the cheesecake bakes, prepare the tomato jam by tossing your halved cherry tomatoes with olive oil, balsamic vinegar, honey, salt, pepper, a pinch of chili flakes for heat if you like, and fresh thyme leaves. Spread the tomatoes on a baking sheet and roast at 355 degrees Fahrenheit (180 degrees Celsius) for about 30 minutes until they are tender, caramelized, and jam-like in texture. This jam will add that perfect burst of sweet and savory freshness atop your cheesecake.
Step 6: Cool and Assemble
Allow the cheesecake to cool completely in the pan to let it set firmly. Once cooled, carefully remove it from the springform pan and generously spoon the roasted tomato jam over the top. Drizzle some extra virgin olive oil for a glossy finish and an added layer of rich flavor.
How to Serve Savory Cheesecake with Roasted Tomato Jam and Parmesan Crust Recipe
Garnishes
A sprinkle of fresh thyme leaves or microgreens adds a pop of color and herbal aroma that complements the dish beautifully. A few extra cherry tomatoes or a crack of freshly ground black pepper can elevate the presentation and flavor just before serving.
Side Dishes
This savory cheesecake pairs wonderfully with a crisp mixed greens salad dressed lightly with lemon vinaigrette or a simple arugula salad with toasted pine nuts and a splash of balsamic. For heartier options, serve alongside grilled vegetables or even a light soup to balance richness and freshness in your meal.
Creative Ways to Present
Try serving individual mini cheesecakes in ramekins or as elegant slices on a charcuterie board surrounded by olives, crackers, and cured meats. The roasted tomato jam makes a fantastic dip for crusty bread or a spread on crostini for a stunning appetizer option.
Make Ahead and Storage
Storing Leftovers
Any leftover cheesecake should be stored covered tightly in the refrigerator. It will stay fresh and delicious for up to 3 days, allowing those flavors to meld even more.
Freezing
You can freeze this savory cheesecake without the tomato jam for up to a month. Wrap it carefully with plastic wrap and foil to prevent freezer burn. Thaw overnight in the fridge before serving, then add the fresh roasted tomato jam.
Reheating
Reheat slices gently at a low temperature in the oven or enjoy them cold. The tomato jam is best added fresh after reheating to preserve its vibrant flavor and texture.
FAQs
Can I use other types of cheese for the filling?
Absolutely! While ricotta and feta give this cheesecake its unique tangy and creamy profile, you can experiment with soft cheeses like goat cheese or cream cheese, adjusting acidity and saltiness to your taste.
What if I don’t have a springform pan?
If you don’t have a springform pan, a small cake pan lined with parchment paper can work. Just be extra careful when removing the cheesecake since it is delicate.
Is the roasted tomato jam spicy?
The jam can be mildly spicy if you include chili flakes. However, you can easily omit them for a sweeter, milder version that still complements the savory cheesecake wonderfully.
Can this dish be served warm?
Yes! Savory cheesecake tastes fantastic warm right from the oven or at room temperature. The cheese filling becomes creamier and the flavors more pronounced when slightly warmed.
How long does it take to make the whole recipe?
From prep to finish, expect around 1 hour and 10 minutes including baking times for both the crust, filling, and tomato jam. It’s well worth the wait for such a delicious and impressive result.
Final Thoughts
Trust me when I say this Savory Cheesecake with Roasted Tomato Jam and Parmesan Crust Recipe is a modern classic that will steal the spotlight at your next gathering. The contrast of textures and flavors feels like a gourmet experience, yet it’s surprisingly simple to make. Give it a try and watch your friends marvel at your culinary skills while eagerly asking for seconds.
Print
Savory Cheesecake with Roasted Tomato Jam and Parmesan Crust Recipe
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 slices
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This savory cheesecake features a rich parmesan crust and a creamy blend of ricotta and feta cheeses, complemented by a tangy roasted tomato jam. Perfect as a sophisticated appetizer or a unique addition to any brunch spread, this recipe balances creamy textures with vibrant flavors and a hint of fresh thyme.
Ingredients
Crust
- 1 cup finely ground almonds
- 1 cup grated parmesan cheese
- 3 tbsp melted unsalted butter
- Pinch of black pepper
Cheesecake Filling
- 250g ricotta cheese
- 150g crumbled feta cheese
- 2 large eggs
- 2 tbsp Greek yogurt or sour cream
- 1 garlic clove, grated
- Zest of 1 lemon
- Black pepper, to taste
Roasted Tomato Jam
- 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 (for garnish)
- Drizzle of extra virgin olive oil (for serving)
Instructions
- Preheat and prep crust: Preheat your oven to 340°F (170°C). Grease a 6-inch springform pan thoroughly to prevent sticking.
- Make crust mixture: In a bowl, combine the finely ground almonds, grated parmesan cheese, melted unsalted butter, and a pinch of black pepper. Mix until the ingredients are well incorporated, then press this mixture evenly into the bottom of the prepared springform pan, forming the cheesecake crust.
- Bake the crust: Place the pan in the preheated oven and bake the crust for about 10 minutes or until it turns a lovely golden brown color. Remove from the oven and let it cool slightly while preparing the filling.
- Prepare cheesecake filling: In a blender or food processor, combine the ricotta cheese, crumbled feta, eggs, Greek yogurt or sour cream, grated garlic clove, lemon zest, and black pepper to taste. Blend until the mixture is completely smooth and creamy.
- Assemble and bake cheesecake: Pour the smooth cheese filling over the baked crust in the springform pan. Return the pan to the oven and bake at 340°F (170°C) for 30-35 minutes, or until the cheesecake is set and slightly golden on top.
- Make roasted tomato jam: While the cheesecake bakes, toss the halved cherry tomatoes with olive oil, balsamic vinegar, honey, salt, pepper, and optional chili flakes. Spread the tomatoes on a baking sheet and roast in a preheated oven at 355°F (180°C) for about 30 minutes until soft and caramelized, stirring occasionally.
- Cool and serve: Once the cheesecake is baked, allow it to cool completely in the pan. Remove from the springform pan carefully, then top with the roasted tomato jam. Garnish with fresh thyme leaves and a drizzle of extra virgin olive oil before serving.
Notes
- Ensure the crust is evenly pressed to avoid cracks when baking.
- Make sure to fully cool the cheesecake before adding the tomato jam to preserve texture.
- The roasted tomato jam can be prepared ahead and stored in the refrigerator for up to 3 days.
- For a spicier jam, increase the pinch of chili flakes as desired.
- This cheesecake is best served at room temperature.
