Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust
A delightful savory cheesecake featuring a crispy parmesan crust, creamy filling enriched with tangy feta and ricotta, topped with sweet and tangy roasted tomato jam.
Servings: 8 servings
Calories: 350kcal
Ingredients
For the crust
- 1 cup finely ground almonds Adds a wholesome crunch to the crust.
- 1/2 cup finely grated parmesan cheese Brings a savory depth to the crust.
For the cheesecake filling
- 1 cup feta cheese Crumbly and tangy, complements the richness.
- 1 cup ricotta cheese Ensures a light texture.
- 3 pieces eggs Acts as a binding agent.
- 1/2 cup heavy cream Adds a luxurious mouthfeel.
- Salt and pepper to taste Essential seasonings.
For the roasted tomato jam
- 1 cup cherry tomatoes Juicy and sweet.
- 2 tablespoons balsamic vinegar Adds tangy sweetness.
- 1 tablespoon olive oil Enhances the flavor of the tomatoes.
For garnishing
- Fresh basil leaves For aromatic garnish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine the finely ground almonds and parmesan cheese, mixing them until thoroughly blended. Firmly press this mixture into the bottom of a 9-inch springform pan.
- In a larger bowl, combine the feta cheese, ricotta, eggs, and heavy cream. Whisk until smooth and creamy, then season with salt and pepper.
Baking
- Pour the cheese mixture over the crust in the springform pan and smooth the top. Bake for 30-35 minutes until just set and lightly golden on top.
- While the cheesecake bakes, wash and halve the cherry tomatoes. Toss them in a baking dish with olive oil, balsamic vinegar, and a pinch of salt. Roast for approximately 20 minutes.
Cooling and Serving
- After baking, let the cheesecake cool to room temperature. Top with the roasted tomato jam and garnish with fresh basil leaves.
Notes
For a quicker version, consider using store-bought crusts or pre-prepped cheese mixtures. Allowing the cheesecake to rest ensures it sets properly.