Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust
Indulge in the delightful experience of Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust. This unique dish combines creamy ricotta and feta cheeses nestled in a crunchy parmesan-almond crust, finished with a vibrant roasted tomato jam. Perfect for brunch, elegant appetizers, or casual gatherings, this cheesecake is sure to impress your guests with its rich flavors and stunning presentation. Easy to prepare and make ahead, it showcases the perfect harmony between savory and sweet that will elevate any dining occasion.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves approximately 8
- Category: Appetizer/Dessert
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 1 cup finely ground almonds
- 1 cup grated parmesan cheese
- 3 tbsp melted unsalted butter
- 250g ricotta cheese
- 150g crumbled feta cheese
- 2 large eggs
- 2 tbsp Greek yogurt or sour cream
- 1 garlic clove, grated
- Zest of lemon
- 1 cup halved cherry tomatoes
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
- 1 tsp honey
- Salt and pepper, to taste
- Pinch of black pepper
- Pinch of chili flakes (optional)
Instructions
- Preheat your oven to 340°F (170°C) and grease a 6-inch springform pan.
- Combine ground almonds, parmesan cheese, melted butter, and black pepper in a bowl. Press the mixture into the base and sides of the pan.
- Bake the crust for about 10 minutes until golden brown; let cool.
- Blend ricotta, feta, eggs, yogurt, garlic, lemon zest, and black pepper until smooth. Pour filling into cooled crust.
- Bake for 30-35 minutes until just set; cool completely before chilling for at least 2 hours.
- For the jam, roast cherry tomatoes tossed with olive oil and balsamic vinegar at 355°F (180°C) for about 30 minutes; mash lightly after roasting.
- Top chilled cheesecake with tomato jam and garnish as desired before serving.
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 260
- Sugar: 4g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 60mg