Description
A savory take on cheesecake with a parmesan-almond crust, whipped feta-ricotta filling, and a slow-roasted cherry tomato jam. Creamy, tangy, and rich with umami.
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
**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
Instructions
1. Preheat oven to 170°C (340°F). Grease a 6-inch springform pan or tart ring.
2. In a bowl, mix almond flour, parmesan, melted butter, and pepper. Press into the base and sides of the pan.
3. Bake the crust for 10 minutes until lightly golden. Cool slightly.
4. In a blender or food processor, combine ricotta, feta, eggs, yogurt, garlic, lemon zest, and pepper. Blend until smooth.
5. Pour the filling into the crust. Bake for 30–35 minutes, until just set. Cool completely, then refrigerate at least 2 hours.
6. Toss cherry tomatoes with oil, vinegar, honey, and seasonings. Roast at 180°C (355°F) for 30 minutes. Mash slightly to make jam.
7. Spoon cooled tomato jam over the cheesecake. Garnish with thyme and a drizzle of olive oil. Slice and serve.
Notes
Chill the cheesecake for at least 2 hours for clean slices.
Use fresh, ripe cherry tomatoes for the richest jam flavor.
Store the tomato jam separately and spoon over just before serving.
This recipe can be made one day in advance and keeps well in the fridge.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Appetizer
- Method: Baked
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 4g
- Sodium: 390mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 95mg