Savory Tomato & Burrata Cheesecake
A delightful blend of creamy burrata and tangy cherry tomatoes, this savory cheesecake offers a stunning visual appeal and a rich flavor profile, perfect for entertaining or as a special treat at home.
Servings: 8 servings
Calories: 300kcal
Ingredients
For the crust
- 200 g whole grain crackers or savory biscuits, crushed Provides a crispy, wholesome base.
- 75 g unsalted butter, melted Binds the crust ingredients.
- 1 tbsp grated Parmesan Adds a sharp, nutty flavor.
- 1 pinch black pepper Elevates the flavor profile.
For the cheesecake filling
- 250 g fresh burrata, drained Provides a creamy, rich texture.
- 150 g cream cheese, softened Adds smoothness and tang.
- 1 tbsp olive oil Adds complexity to the cheese mixture.
- 1 tbsp zest of lemon Provides a refreshing citrus flavor.
- Salt & cracked black pepper, to taste Essential for seasoning.
For the roasted tomatoes
- 300 g cherry tomatoes (halved) Adds sweetness and pop of color.
- 1 tbsp balsamic vinegar Adds acidity to the tomatoes.
- 1 tbsp honey or pomegranate molasses Adds sweetness.
- 1 tbsp olive oil Helps roast the tomatoes.
- 1 clove garlic, finely grated Adds aromatic flavor.
- Salt to taste Enhances flavors.
Optional Garnish
- fresh mint leaves, edible flowers For a visually appealing touch.
Instructions
Preparation
- Combine the crushed crackers with the melted butter, grated Parmesan, and a pinch of black pepper in a bowl and mix well until coated.
- Press this mixture into the base of a 20 cm springform pan, ensuring it’s even and well-packed, then chill.
Make the cheese filling
- In another bowl, beat together the burrata, cream cheese, olive oil, lemon zest, salt, and cracked black pepper until smooth.
- Spread this mixture over the chilled crust and return to fridge for at least 4 hours or preferably overnight.
Roast the tomatoes
- Preheat your oven to 180°C (350°F). Toss halved cherry tomatoes with balsamic vinegar, honey, olive oil, and garlic, sprinkle with salt.
- Roast for 25-30 minutes until sticky and caramelized.
Assemble and serve
- Remove roasted tomatoes from oven, let cool slightly and spoon over the chilled cheesecake.
- Garnish with fresh mint leaves and edible flowers if desired.
- Carefully slice and serve as an appetizer or side dish.
Notes
For an optimal crust, toast cracker crumbs before mixing in butter. Let cheesecake set overnight for best texture. You can substitute burrata with ricotta or mascarpone.