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Savory Tomato Cheesecake with Burrata topping for a delicious twist
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Savory Tomato & Burrata Cheesecake

A delightful blend of savory and sweet, this creamy cheesecake features roasted tomatoes and burrata, perfect for appetizers or gatherings.
Prep Time30 minutes
Cook Time30 minutes
Total Time4 hours
Course: Appetizer, Dessert
Cuisine: American, Mediterranean
Keyword: Burrata, Creamy Dessert, Roasted Tomatoes, Savory Cheesecake, Unique Appetizer
Servings: 8 servings
Calories: 360kcal

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.

Notes

For a spicier kick, add red chili flakes into the filling. Store leftovers covered in the refrigerator for up to 3 days.