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
Scale
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.
