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Savory Tomato Burrata Cheesecake with rich flavors of tomatoes and creamy burrata cheese
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Savory Tomato & Burrata Cheesecake

A delightful fusion of creamy burrata and roasted cherry tomatoes on a crunchy whole grain cracker crust, perfect for gatherings.
Prep Time20 minutes
Cook Time30 minutes
Total Time4 hours
Course: Appetizer, Side Dish
Cuisine: Italian
Keyword: Burrata, Gourmet Recipe, Party Food, Savory Cheesecake, Tomato Topping
Servings: 8 servings
Calories: 290kcal

Ingredients

For the Crust

  • 200 g whole grain crackers or savory biscuits, crushed The base offers a crunchy, nutty flavor.
  • 75 g unsalted butter, melted Binds the crust.
  • 1 tbsp grated Parmesan Enhances umami notes.
  • 1 pinch black pepper Awakens the palate.

For the Cheesecake

  • 250 g fresh burrata, drained Heart of the cheesecake.
  • 150 g cream cheese, softened Adds structure and creaminess.
  • 1 tbsp olive oil Offers a rich note.
  • 1 zest of 1 lemon Brightens the dish.
  • to taste Salt & cracked black pepper Essential for enhancing flavors.

For the Tomato Topping

  • 300 g cherry tomatoes (halved) Vital for topping.
  • 1 tbsp balsamic vinegar Adds acidity.
  • 1 tbsp honey or pomegranate molasses Balances the tang.
  • 1 tbsp olive oil (for tomatoes) Enhances roasting.
  • 1 clove garlic, finely grated Aromatic flavor.
  • to taste Salt Foundational seasoning.
  • optional fresh mint leaves, edible flowers for garnish Elevates presentation.

Instructions

Prepare the Crust

  • In a mixing bowl, combine the crushed whole grain crackers, melted unsalted butter, grated Parmesan, and a pinch of black pepper. Press the mixture into the base of a 20 cm springform pan and refrigerate.

Make the Cheesecake Base

  • In a large mixing bowl, combine the drained burrata, softened cream cheese, olive oil, lemon zest, salt, and cracked black pepper. Beat until ultra-smooth, then spread evenly over the chilled crust. Cover and chill for at least 4 hours.

Roast the Tomatoes

  • Preheat your oven to 180°C (350°F). Toss the halved cherry tomatoes with balsamic vinegar, honey, olive oil, and grated garlic. Season with salt and roast for 25-30 minutes.

Cool and Top

  • Allow the tomatoes to cool slightly before spooning them over the chilled cheesecake. Garnish with fresh mint leaves and edible flowers if desired.

Serve

  • Release the cheesecake from the springform pan, slice into wedges, and serve as an appetizer or side dish.

Notes

Chill time is essential for flavor melding. Use the freshest ingredients for best results. Consider adding herbs for variation.