Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust
A savory cheesecake with a creamy base, topped with sweet and tangy roasted tomato jam, perfect for gatherings or a sophisticated treat.
Servings: 8 servings
Calories: 350kcal
Ingredients
Crust
- 1 cup finely ground almonds Creates a buttery, crisp base.
- 1/2 cup finely grated parmesan cheese Adds a sharp, savory flavor.
Cheesecake Filling
- 8 oz feta cheese Provides a creamy yet crumbly texture.
- 8 oz ricotta cheese Ensures a light, fluffy base.
- 3 large eggs Acts as a binding agent.
- 1/4 cup heavy cream Adds indulgent creaminess.
Roasted Tomato Jam
- 1/4 cup balsamic vinegar Adds acidity and depth to the jam.
- 1 cup cherry tomatoes Sweet and juicy, perfect for roasting.
- to taste salt and pepper Essential seasonings to enhance flavor.
- olive oil Drizzle to enhance roasting.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the ground almonds and parmesan cheese together until well combined.
- Press the mixture into the bottom of a springform pan.
- In a separate bowl, combine feta cheese, ricotta cheese, eggs, and heavy cream. Blend until smooth.
- Pour the cheese mixture over the crust in the springform pan.
Baking
- Bake for 30-35 minutes, or until set and slightly golden.
Tomato Jam
- In a small saucepan, combine balsamic vinegar and cherry tomatoes. Cook on low heat until the tomatoes begin to roast and the vinegar thickens.
- Season with salt and pepper.
Assembly
- Once the cheesecake is done, let it cool slightly before topping it with the roasted tomato jam.
- Serve warm or at room temperature.
Notes
Allow the cheesecake to cool before adding the jam to prevent slipping. Use fresh tomatoes for better flavor. Optional substitutions include Greek yogurt for heavy cream or goat cheese for feta.