Description

This Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust offers a delicious twist on traditional cheesecake by combining tangy ricotta and feta filling with a crunchy Parmesan-almond crust, topped with a sweet and savory roasted tomato jam. Perfect as an appetizer or elegant snack, this recipe balances creamy textures and bold flavors featuring fresh herbs and a hint of lemon zest.

Ingredients

Scale

For the Parmesan-Almond Crust

1 cup finely ground almonds
½ cup finely grated parmesan cheese
3 tbsp melted unsalted butter
Pinch of black pepper

For the Savory Cheesecake Filling

250 g ricotta
150 g feta cheese, crumbled
2 large eggs
2 tbsp Greek yogurt or sour cream
1 garlic clove, grated
Zest of ½ lemon
Black pepper, to taste

For the Roasted Tomato Jam

1½ cups cherry tomatoes, halved
1 tbsp olive oil
1 tsp balsamic vinegar
1 tsp honey
Salt and pepper, to taste
Pinch of chili flakes (optional)

To Serve (Optional)

Fresh thyme leaves
Drizzle of extra virgin olive oil

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Instructions

Preheat and Prepare Pan: Preheat oven to 170°C (340°F). Grease a 6-inch springform pan or tart ring thoroughly to prevent sticking.
Make the Crust: In a bowl, mix together almond flour, finely grated parmesan, melted unsalted butter, and a pinch of black pepper until well combined. Press this mixture evenly into the base and up the sides of the prepared pan, forming the crust.
Bake the Crust: Bake the crust in the preheated oven for 10 minutes until it turns lightly golden. Remove and allow to cool slightly before adding the filling.
Prepare Cheesecake Filling: In a blender or food processor, combine ricotta, crumbled feta cheese, eggs, Greek yogurt or sour cream, grated garlic, lemon zest, and black pepper. Blend until the mixture is smooth and creamy.
Assemble and Bake Cheesecake: Pour the smooth savory filling into the slightly cooled crust. Bake at 170°C (340°F) for 30–35 minutes or until the cheesecake is just set but still slightly wobbly in the center. Remove from oven, cool completely on a wire rack, then refrigerate for at least 2 hours to fully set.
Make Roasted Tomato Jam: Toss halved cherry tomatoes with olive oil, balsamic vinegar, honey, salt, pepper, and optional chili flakes. Spread on a baking sheet and roast at 180°C (355°F) for 30 minutes. After roasting, mash the tomatoes slightly to create a chunky jam.
Serve: Spoon the cooled roasted tomato jam generously over the chilled cheesecake. Garnish with fresh thyme leaves and a drizzle of extra virgin olive oil. Slice and serve as an elegant appetizer or snack.

Notes

For best texture, allow the cheesecake to cool completely and chill for at least 2 hours before serving.
You can substitute almonds with walnuts or pecans if preferred for the crust.
To add more depth, a pinch of chili flakes in the tomato jam adds a nice subtle heat.
Ensure the pan is well greased or lined to easily release the cheesecake.
This cheesecake is best served slightly chilled but can be brought to room temperature before serving for softer texture.