Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust
This Savory Cheesecake features a rich blend of cheeses enveloped in a nutty, crispy parmesan crust, complemented by a sweet and tangy balsamic tomato jam.
Servings: 8 servings
Calories: 320kcal
Ingredients
For the cheesecake crust
- 1 cup finely ground almonds Provides an earthy base with subtle sweetness.
- 1/2 cup finely grated parmesan cheese Adds a savory richness.
For the cheesecake filling
- 1 cup feta cheese Creamy and tangy.
- 1 cup ricotta cheese Light and fluffy.
- 3 pieces eggs Binds the mixture together.
- 1/4 cup heavy cream Enhances creaminess.
- Salt to taste Elevates flavors.
- Pepper to taste Adds warmth.
For the balsamic tomato jam
- Tomatoes Fresh, ripe for sweetness.
- Balsamic vinegar Adds tang.
- Sugar Mellows acidity.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix together the finely ground almonds and parmesan cheese. Press this mixture firmly into the bottom of a springform pan.
- In another bowl, combine the feta cheese, ricotta cheese, eggs, heavy cream, salt, and pepper. Ensure it’s smooth and creamy.
- Pour the cheese mixture over the crust in your prepared springform pan.
Baking
- Bake for 30-35 minutes until set but slightly wobbly in the center.
- Meanwhile, chop the fresh tomatoes and combine in a saucepan with balsamic vinegar and sugar. Cook until thickened.
- Allow the cheesecake to cool completely before slicing. Serve with the balsamic tomato jam.
Notes
Use fresh ingredients for the best flavor. Let the cheesecake cool completely for perfect slicing. Experiment with spices for added depth, such as thyme or rosemary.