Savory Tomato & Burrata Cheesecake
Savory Tomato & Burrata Cheesecake is a delightful dish that reconciles the worlds of savory and sweet in a breathtakingly creamy and comforting way. This unconventional cheesecake can be the star of your appetizer table, capturing the essence of summer with its juicy roasted tomatoes and the luscious texture of burrata and cream cheese. Whether you’re hosting a family gathering or simply having a cozy night in, this recipe is not only easy to make but also instantly delectable—guaranteeing that everyone at the table will be asking for seconds. In this post, we’ll take you through a step-by-step guide to crafting this dish so you can impress your loved ones with a showstopping dessert that’s both savory and utterly unique.
Why You’ll Love This Recipe
This Savory Tomato & Burrata Cheesecake is perfect for so many reasons! First and foremost, it’s a breeze to prepare, making it accessible even for those who may not consider themselves culinary whizzes. The recipe requires minimal cooking, as the most time-consuming step is roasting the cherry tomatoes. With only a handful of ingredients, you won’t find yourself overwhelmed at the grocery store. It’s a crowd-pleaser that combines a satisfying crunch from the crackers, a creamy filling, and the tantalizing contrast of sweet, roasted tomatoes on top. Plus, its impressive presentation is charming enough to elevate any occasion, making it an ultimate favorite for gatherings, potlucks, or casual brunches.
Ingredients
Gathering your ingredients is the first step in your savory cheesecake journey. Here’s what you’ll need:
- 200 g whole grain crackers or savory biscuits, crushed: These add a delightful crispiness to the crust, providing a perfect base for the creamy filling.
- 75 g unsalted butter, melted: This helps bind your crust together, making it rich and satisfying.
- 1 tbsp grated Parmesan: It adds a salty, umami flavor that enhances the taste of your crust.
- Pinch of black pepper: The pepper gives a gentle warmth to the crust.
- 250 g fresh burrata, drained: This creamy, dreamy cheese is the star of the show, delivering luxurious richness.
- 150 g cream cheese, softened: Adds extra creaminess and stabilizes the cheesecake.
- 1 tbsp olive oil: For added richness and flavor in the filling.
- Zest of 1 lemon: A burst of freshness that brightens the entire dish.
- Salt & cracked black pepper, to taste: Essential for seasoning the creamy filling.
- 300 g cherry tomatoes, halved: These juicy gems become even sweeter when roasted.
- 1 tbsp balsamic vinegar: For a tangy element that beautifully complements the sweetness of the tomatoes.
- 1 tbsp honey or pomegranate molasses: Adds a touch of sweetness, beautifully balancing the flavors.
- 1 tbsp olive oil: Enhances the roasting process, infusing the tomatoes with flavor.
- 1 clove garlic, finely grated: Adds aromatic depth that rounds off the roasted tomatoes.
- Salt to taste: Essential for flavor enhancement.
- Optional: fresh mint leaves, edible flowers for garnish: These add a beautiful, vibrant finish to your cheesecake.
Step-by-Step Directions
Prepare the crust: Combine the crushed crackers with melted butter, grated Parmesan, and a pinch of black pepper in a bowl. Mix until the texture resembles wet sand. Press this mixture into the base of a 20 cm springform pan, ensuring it’s compact and even. Chill in the refrigerator while you prepare the cheesecake filling.
Make the cheesecake base: In a large mixing bowl, beat together the drained burrata, softened cream cheese, olive oil, lemon zest, and a sprinkle of salt and cracked black pepper. Mix until ultra-smooth and creamy, making sure there are no lumps. Spread this luscious filling over the chilled crust, smoothing it out with a spatula. Cover and place it back in the refrigerator to chill for at least four hours, or overnight if possible.
Roast the tomatoes: Preheat your oven to 180°C (350°F). In a bowl, toss the halved cherry tomatoes with balsamic vinegar, honey (or pomegranate molasses), olive oil, finely grated garlic, and a sprinkle of salt. Spread them out in a single layer on a baking sheet lined with parchment paper. Roast in the oven for 25-30 minutes, until the tomatoes are sticky and caramelized, releasing their sweet juices.
Cool and top: Once roasted, allow the tomatoes to cool slightly. Carefully spoon them over the chilled cheesecake to create a beautiful topping. If you’re feeling decorative, scatter fresh mint leaves and edible flowers over the top for a stunning presentation.
Serve: To serve, release the cheesecake from the springform pan and slice it into wedges. Enjoy it as an appetizer with crackers or even as a side dish with freshly baked bread.
Tips & Tricks
- For a spicier kick, feel free to add a pinch of red chili flakes into the cheesecake filling.
- If you’re short on time, you can use store-bought savory biscuits instead of making your own crust.
- Make sure the burrata is well-drained; excess liquid can lead to a watery filling.
- If you want to prep ahead of time, the crust and the filling can be made a day in advance—just add the roasted tomatoes before serving for the freshest flavor.
Serving Suggestions & Pairings
Savory Tomato & Burrata Cheesecake is perfect for many occasions! Serve it as an appetizer at a summer barbecue or a gourmet twist at Thanksgiving. Pair it with a fresh arugula salad tossed with a light vinaigrette to balance the rich flavors, or enjoy it with slices of crusty bread and olives for a Mediterranean-inspired platter. A chilled glass of white wine or sparkling water with a slice of lemon complements this dish beautifully.
Nutritional Information
Each serving of Savory Tomato & Burrata Cheesecake (assuming 8 servings) contains approximately:
- Calories: 360
- Total Fat: 25g
- Saturated Fat: 13g
- Cholesterol: 70mg
- Sodium: 410mg
- Total Carbohydrates: 28g
- Dietary Fiber: 2g
- Sugars: 5g
- Protein: 10g
This recipe is rich in taste and texture but remember to enjoy it in moderation, balancing it with lighter meals throughout the day.
Storing Tips & Variations
To store your leftovers, carefully cover the cheesecake with plastic wrap or transfer slices into airtight containers. It can generally be stored in the refrigerator for up to 3 days. If you want to freeze portions, slice the cheesecake, wrap each piece individually, and place them in the freezer. When you’re ready to enjoy, simply thaw in the refrigerator overnight.
You can customize the recipe by adding herbs like basil or thyme to the filling for extra flavor or using various roasted vegetables instead of tomatoes to suit your preferences.
Conclusion
Don’t hesitate to bring this Savory Tomato & Burrata Cheesecake to your next gathering! It promises to be a hit due to its unique combination of flavors and beautiful presentation. Share your experience with this recipe in the comments below—your feedback can inspire others to give it a try!
FAQs
1. Can I use different types of cheese in this recipe?
Yes! You can substitute burrata with mozzarella or ricotta, but keep in mind that the final texture and flavor will vary.
2. How long does the cheesecake need to chill?
For best results, chill the cheesecake for at least 4 hours, but overnight is even better to allow the flavors to meld.
3. Can I make this cheesecake ahead of time?
Absolutely! You can prepare the crust and filling a day in advance. Just top with roasted tomatoes just before serving.
4. Is this recipe suitable for vegetarian diets?
Yes, this recipe is entirely vegetarian and does not include any meat products.
5. What can I serve with this cheesecake?
It’s delicious on its own, but you can serve it with crackers, bread, or as part of a charcuterie board with olives and pickled vegetables.
Savory Tomato & Burrata Cheesecake
Ingredients
Crust
- 200 g whole grain crackers or savory biscuits, crushed Adds crispiness to the crust.
- 75 g unsalted butter, melted Helps bind the crust together.
- 1 tbsp grated Parmesan Enhances the taste of the crust.
- 1 pinch black pepper Gives warmth to the crust.
Cheesecake Filling
- 250 g fresh burrata, drained The star of the show delivering richness.
- 150 g cream cheese, softened Adds extra creaminess.
- 1 tbsp olive oil For added richness.
- 1 zest of 1 lemon Provides freshness.
Roasted Tomatoes
- 300 g cherry tomatoes, halved Become sweeter when roasted.
- 1 tbsp balsamic vinegar For tanginess.
- 1 tbsp honey or pomegranate molasses Adds sweetness.
- 1 tbsp olive oil Infuses flavor during roasting.
- 1 clove garlic, finely grated Adds aromatic depth.
Garnish
- Optional fresh mint leaves, edible flowers For decoration.
Instructions
Prepare the crust
- Combine crushed crackers, melted butter, grated Parmesan, and black pepper in a bowl. Mix until the texture resembles wet sand.
- Press this mixture into the base of a 20 cm springform pan and chill in the refrigerator.
Make the cheesecake base
- In a mixing bowl, beat together drained burrata, softened cream cheese, olive oil, lemon zest, and salt and cracked black pepper until smooth.
- Spread the filling over the chilled crust and refrigerate for at least four hours, or overnight.
Roast the tomatoes
- Preheat the oven to 180°C (350°F).
- Toss halved cherry tomatoes with balsamic vinegar, honey, olive oil, grated garlic, and salt. Spread on a baking sheet and roast for 25-30 minutes.
Cool and top
- Allow roasted tomatoes to cool slightly then spoon them over the chilled cheesecake.
- Garnish with fresh mint leaves and edible flowers if desired.
Serve
- Release the cheesecake from the springform pan and slice into wedges. Serve with crackers or bread.