Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust

Why Make This Recipe

Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust is a delightful dish that takes the classic cheesecake and adds a savory twist. This recipe is perfect for gatherings or a special dinner at home. The creamy texture of the cheesecake pairs well with the sweet and tangy roasted tomato jam, creating a unique flavor experience that will impress your guests.

How to Make Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust

Ingredients:

• 1 cup finely ground almonds
• 1/2 cup finely grated parmesan cheese
• 3 tbsp melted unsalted butter
• Pinch of black pepper
• 250 g ricotta
• 150 g feta cheese, crumbled
• 2 large eggs
• 2 tbsp Greek yogurt or sour cream
• 1 garlic clove, grated
• Zest of 1/2 lemon
• Black pepper, to taste
• 1 1/2 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)
• Fresh thyme leaves (optional)
• Drizzle of extra virgin olive oil (optional)

Directions:

1. Preheat your oven to 170°C (340°F). Grease a 6-inch springform pan or tart ring.
2. In a bowl, combine the almond flour, parmesan, melted butter, and a pinch of black pepper. Mix well until combined. Press this mixture into the base and up the sides of the prepared pan.
3. Bake the crust for about 10 minutes until it is lightly golden. Let it cool slightly.
4. In a food processor, blend the ricotta, feta, eggs, yogurt, garlic, lemon zest, and black pepper until smooth.
5. Pour the filling into the cooled crust and bake for 30-35 minutes, or until the center is just set.
6. Allow the cheesecake to cool completely, then refrigerate for at least 2 hours.
7. For the roasted tomato jam, toss the cherry tomatoes with olive oil, balsamic vinegar, honey, salt, pepper, and optional chili flakes. Roast at 180°C (355°F) for about 30 minutes.
8. Once the tomatoes cool slightly, mash them gently to create a chunky jam.
9. Spoon the cooled tomato jam over the chilled cheesecake, and garnish with thyme leaves and a drizzle of extra virgin olive oil if desired. Slice and serve.

How to Serve Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust

This savory cheesecake is best served chilled. You can slice it into wedges and present it on a platter. It pairs well with a light salad or crusty bread. Adding a sprinkle of fresh thyme or extra parmesan on top can enhance its presentation.

How to Store Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust

Store any leftover cheesecake in an airtight container in the refrigerator. It should remain good for up to three days. The roasted tomato jam can also be stored separately in the fridge. Just keep it in a tightly sealed container to maintain its freshness.

Tips to Make Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust

• Make sure to blend the filling until it is very smooth for the best texture.
• Let the cheesecake cool completely before refrigerating; this helps it set properly.
• Optional ingredients like chili flakes or fresh thyme can elevate the flavor but adjust them according to your taste preferences.

Variation

You can add different herbs like basil or oregano to the cheesecake filling for a unique twist. For a more robust flavor, try using sun-dried tomatoes in place of fresh cherry tomatoes in the jam.

FAQs

1. Can I use other cheeses instead of feta?
Yes, you can substitute feta with goat cheese or cream cheese for a different flavor.

2. How long should I chill the cheesecake?
It is best to chill the cheesecake for at least 2 hours, but overnight is even better for the flavors to develop.

3. Can I freeze the cheesecake?
Yes, you can freeze the cheesecake without the tomato jam. Wrap it tightly to prevent freezer burn and consume it within a month.

Enjoy making this Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust, and impress your family and friends with this delicious dish!