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Cheesecake with Roasted Tomato Jam & Parmesan Crust

Cheesecake with Roasted Tomato Jam & Parmesan Crust Bliss

This savory cheesecake features roasted tomato jam and a parmesan crust, offering a unique twist on traditional recipes.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 1 hour
Total Time 2 hours
Servings: 8 slices
Course: Appetizers
Cuisine: Vegetarian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 cup finely ground almonds Substitution: Can be replaced with finely crushed gluten-free crackers.
  • 1 cup grated parmesan cheese Substitution: Use pecorino cheese for a sharper flavor.
  • 3 tbsp melted unsalted butter No substitutions advised for this ingredient.
  • 1 pinch black pepper Can be adjusted for spice preference.
Filling
  • 250 g ricotta cheese Substitution: Cream cheese can be used for a denser texture.
  • 150 g crumbled feta cheese Substitution: Goat cheese can be substituted for a different flavor profile.
  • 2 large eggs No substitutions advised.
  • 2 tbsp Greek yogurt or sour cream Substitution: Cream cheese can be used in place of Greek yogurt.
  • 1 clove garlic, grated Can be omitted for a milder taste.
  • 1 zest lemon No substitutions advised.
Roasted Tomato Jam
  • 1 cup halved cherry tomatoes Substitution: Any small tomatoes can be used.
  • 1 tbsp olive oil Can substitute with vegetable oil if needed.
  • 1 tsp balsamic vinegar Substitution: Red wine vinegar can be used for a similar effect.
  • 1 tsp honey Substitution: Maple syrup may also work.
  • Salt and pepper, to taste Adjust based on personal taste.
  • 1 pinch chili flakes (optional) Can be omitted for a milder version.
Garnish
  • Fresh thyme leaves Other herbs like basil can be used as alternatives.
  • Drizzle of extra virgin olive oil Can be omitted, but recommended for taste.

Equipment

  • 6-inch springform pan
  • Food Processor
  • Mixing Bowl
  • Baking Dish

Method
 

Preparation
  1. Preheat your oven to 340°F (170°C) and grease a 6-inch springform pan.
  2. In a mixing bowl, combine finely ground almonds, grated parmesan cheese, melted unsalted butter, and black pepper. Press firmly into the bottom of the prepared springform pan.
  3. Bake the crust for about 10 minutes until golden brown, then cool completely.
  4. In a food processor, blend ricotta cheese, crumbled feta cheese, eggs, Greek yogurt, grated garlic, and lemon zest until smooth.
  5. Pour the filling into the cooled crust and bake for 30-35 minutes until just set.
  6. While the cheesecake bakes, toss cherry tomatoes, olive oil, balsamic vinegar, honey, salt, and pepper in a baking dish. Roast for about 30 minutes.
  7. Cool the cheesecake completely in the springform pan before topping with roasted tomato jam.
  8. Slice the cheesecake into wedges and serve chilled, garnished with fresh thyme leaves and extra virgin olive oil.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 15gProtein: 10gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 400mgPotassium: 200mgFiber: 1gSugar: 4gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 1mg

Notes

For best results, serve chilled and top with roasted tomato jam just before serving.

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