Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust

this RECIPE

Description

A silky, savory twist on cheesecake — built on a nutty almond-parmesan crust and topped with a jammy layer of roasted cherry tomatoes. Creamy, tangy, and layered with deep umami, it’s an appetizer or brunch centerpiece designed to impress.

Ingredients

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

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

Instructions

1. 🔥 Preheat the oven to 170°C (340°F). Grease a 6-inch springform pan or tart ring.
2. 🧂 In a bowl, combine the almond flour, parmesan, melted butter, and pepper. Mix until combined. Press into the base and slightly up the sides of the pan.
3. 🧁 Bake crust for 10 minutes until lightly golden. Let it cool slightly while preparing the filling.
4. 🧀 In a food processor or blender, combine ricotta, feta, eggs, yogurt, garlic, lemon zest, and black pepper. Blend until silky-smooth.
5. ✨ Pour the filling into the cooled crust. Bake for 30–35 minutes, or until the center is just set with a gentle jiggle. Let cool completely, then refrigerate for at least 2 hours.
6. 🍅 Toss cherry tomatoes with olive oil, balsamic, honey, salt, pepper, and optional chili flakes. Spread on a lined tray and roast at 180°C (355°F) for 30 minutes until jammy. Cool slightly, then mash gently to create a chunky jam.
7. 🎯 Spoon the cooled tomato jam over the chilled cheesecake. Garnish with thyme leaves and a light drizzle of olive oil. Slice and serve.

Notes

• This savory cheesecake can be made a day ahead — flavor improves with time.
• Use high-quality ricotta and feta for best texture and taste.
• A tart pan with removable base works well if you don’t have a springform.
• For extra umami, add a teaspoon of miso paste or sun-dried tomato to the filling.

Why You’ll Love It

• A Showstopper with Substance: This is no ordinary tart — it’s a creamy, savory cheesecake wrapped in a nutty parmesan-almond crust, topped with slow-roasted tomato jam. It looks impressive and delivers on every level.
• Texture You Can Taste: The contrast is everything — crisp and buttery crust, silky whipped filling, sticky-sweet tomato jam. Each layer offers something new, but they all play in perfect harmony.
• Packed with Bold Flavor: Feta brings tang, ricotta brings creaminess, garlic and lemon add lift, and the roasted tomatoes create that concentrated, jammy burst of umami you didn’t know you needed.
• Make-Ahead Friendly: This recipe holds up beautifully when made in advance. It’s the kind of dish that tastes even better the next day — perfect for brunch tables, entertaining, or casual grazing boards.
• Elevated but Effortless: While it feels gourmet, the process is simple: blend, bake, roast, and chill. Minimal prep. Maximum payoff.

Helpful Tips

• Choose Full-Fat Cheeses: Use high-quality, full-fat ricotta and feta for the smoothest, most luxurious texture. Low-fat versions tend to create graininess and wateriness.
• Line or Grease Well: Grease your springform pan or tart ring thoroughly, or line the base with parchment to ensure easy release without breaking the crust.
• Don’t Overbake: The cheesecake should look just set with a subtle wobble in the center. Overbaking can lead to cracks or a rubbery texture.
• Chill for Structure: Allow at least 2 hours of chilling before slicing — this helps the filling firm up cleanly and allows flavors to develop.
• Use Ripe Tomatoes: Choose cherry tomatoes that are sweet and deep red. Their natural sugars concentrate beautifully when roasted, giving your jam that perfect sticky-sweet finish.
• Layer Just Before Serving: For best presentation, spoon the jam over the cheesecake just before serving. This prevents moisture from softening the top layer.

Substitutions and Variations

• Crust Options: Replace ground almonds with finely crushed walnuts, hazelnuts, or sunflower seeds for a different nutty base. For a gluten-friendly option, try oat flour or a mix of crushed gluten-free crackers and parmesan.
• Cheese Swaps: No feta? Try creamy goat cheese for a tangy, smoother profile. Swap ricotta for mascarpone if you want something richer and silkier — just reduce added salt slightly.
• Yogurt Alternatives: Greek yogurt and sour cream both work well, but crème fraîche adds an extra layer of richness and subtle tang. For a dairy-free twist, use a plain plant-based yogurt and vegan ricotta.
• Jam Variations: Instead of cherry tomatoes, try slow-roasted red peppers or caramelized shallots for a deeper, smoky finish. Roasted grape or plum chutney also pairs beautifully for a sweet-savory contrast.
• Make It Mini: Bake the cheesecakes in individual ramekins or a muffin tin for elegant single-serve portions — ideal for plated dinners or party trays.
• Add Herbs or Spice: Stir chopped fresh thyme, chives, or a pinch of Aleppo pepper into the filling for added depth. Or mix za’atar or sumac into the crust for a subtle Middle Eastern twist.
• Serve Warm or Cold: While best chilled for slicing, this cheesecake also holds up gently warmed — perfect alongside a crisp salad or roasted vegetables.

Serving Suggestions

• Brunch Centerpiece: Serve this savory cheesecake as the focal point of a weekend brunch board. Pair with soft-boiled eggs, marinated olives, roasted asparagus, and thick slices of sourdough for a balanced, elegant spread.
• Dinner Party Starter: Present it chilled and sliced as an appetizer course. Add a drizzle of olive oil, scatter of microgreens, and a chilled glass of dry rosé or sparkling wine for a refined start to any meal.
• Elevated Picnic Fare: Pack it sliced and chilled with crackers, grilled vegetables, and a jar of tomato jam on the side. It holds beautifully and turns any picnic into a luxurious outdoor experience.
• Modern Mezze Addition: Cut into small wedges and serve with hummus, labneh, pickled onions, and flatbread. The creamy, tangy filling balances perfectly with punchy Middle Eastern sides.
• Late-Night Bite: Gently warm a slice and top it with an egg or serve alongside a few roasted cherry tomatoes and greens. It’s indulgent but not heavy — just enough to satisfy.

Storage & Make-Ahead Tips

• Make Ahead with Confidence: This savory cheesecake can be fully prepared a day in advance. In fact, the flavor improves after resting overnight in the fridge.
• Store Covered and Chilled: After baking and chilling, cover the cheesecake tightly and refrigerate for up to 3 days. Use a cake dome, plastic wrap, or an airtight container to preserve freshness and prevent absorbing fridge odors.
• Keep the Jam Separate: For best texture, store the roasted tomato jam in a separate sealed jar. Spoon it over the cheesecake just before serving to avoid softening the top layer.
• Reheating Not Needed: This dish is designed to be served chilled or at cool room temperature. However, if preferred slightly warm, reheat individual slices gently in a low oven (150°C / 300°F) for 5–7 minutes.
• Freezing Not Recommended: Due to the creamy filling and roasted tomato topping, freezing can affect the texture and flavor balance. Fresh is best.
• Leftover Tip: Enjoy leftover slices as a spread — mash lightly and serve on toast with a few thyme leaves and an extra drizzle of olive oil for a savory breakfast or lunch.

Frequently Asked Questions

Can I make this cheesecake the day before?
Absolutely. It’s even better the next day. Chill it overnight to allow the flavors to deepen and the texture to fully set. Just add the tomato jam right before serving.

Do I need a springform pan?
It’s preferred for clean edges and easy removal, but a tart pan with a removable bottom also works. In a pinch, you can use a lined cake pan and lift carefully once chilled.

Can I use dried herbs instead of fresh?
Yes, but use them sparingly. Dried thyme or oregano can be added to the crust or filling, but fresh herbs will give you a brighter, more aromatic finish.

Is it meant to be served warm or cold?
Serve it chilled or at cool room temperature. This allows the filling to stay structured and the tomato jam to remain vibrant and glossy.

Can I use store-bought tomato jam?
You can, but roasting fresh cherry tomatoes creates a richer, more complex flavor. If using a jarred version, choose one with minimal sugar and real acidity to match the feta and ricotta.

Is it gluten-free?
Yes, the crust contains no flour — only almonds and parmesan. Just confirm that all ingredients (like your vinegar or yogurt) are certified gluten-free if serving someone with celiac sensitivity.

More Cheesecake-Inspired Recipes to Explore

1. Ricotta Cheesecake – Pretty. Simple. Sweet.
A light, Italian-style cheesecake made with ricotta for a soft, slightly rustic texture. Perfect for those who prefer something less dense than traditional versions.

2. Goat Cheese Cheesecake – Fresh April Flours
This tangy, creamy variation uses goat cheese for a bold twist on classic cheesecake — ideal for savory-leaning dessert lovers or elegant appetizer riffs.

3. New York-Style Cheesecake – Once Upon a Chef
A rich, dense, and ultra-creamy baked cheesecake that’s iconic for a reason. A must-try for purists who love traditional texture and clean vanilla flavor.

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