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Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust

Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust
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Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust is a delightful culinary adventure that transforms traditional cheesecake into a savory masterpiece. This dish features a creamy filling made with ricotta and feta cheeses, balanced perfectly by the vibrant flavors of roasted tomato jam. Its crunchy parmesan-almond crust provides an irresistible texture that will impress your guests at brunches or gatherings. Easy to prepare and make-ahead friendly, this savory cheesecake is not just a dish but an experience that combines elegance and comfort in every bite.

Ingredients

Scale
  • 1 cup finely ground almonds
  • ½ cup grated parmesan cheese
  • 3 tbsp melted unsalted butter
  • Pinch of black pepper
  • 250g ricotta cheese
  • 150g crumbled feta cheese
  • 2 large eggs
  • 2 tbsp Greek yogurt
  • 1 garlic clove, grated
  • Zest of 1 lemon
  • Black pepper, to taste
  • 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 garnish)

Instructions

  1. Preheat your oven to 340°F (170°C) and grease a 6-inch springform pan.
  2. In a bowl, combine ground almonds, grated parmesan, melted butter, and black pepper; press firmly into the pan.
  3. Bake for about 10 minutes until golden brown, then cool slightly.
  4. Blend ricotta, feta, eggs, Greek yogurt, grated garlic, lemon zest, and black pepper until smooth; pour into the crust.
  5. Bake for 30-35 minutes until just set; cool completely before chilling for at least 2 hours.
  6. For the tomato jam, toss cherry tomatoes with olive oil, balsamic vinegar, honey, salt, and pepper; roast at 355°F (180°C) for about 30 minutes and mash lightly.
  7. Assemble by topping the chilled cheesecake with tomato jam and garnishing with fresh thyme.

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