Savory Tomato & Burrata Cheesecake
Savory Tomato & Burrata Cheesecake is a delightful twist on traditional cheesecake—a savory sensation that promises to excite and delight the taste buds. This unique dish harmoniously balances the creamy richness of burrata and cream cheese with the bright acidity of roasted cherry tomatoes, creating a flavor explosion that is both comforting and sophisticated. Perfect for sharing with friends and family during gatherings, this recipe is easy to make and is sure to impress. Let’s dive into this step-by-step recipe that transforms classic cheesecake into a savory masterpiece.
Why You’ll Love This Recipe
This Savory Tomato & Burrata Cheesecake stands out for many reasons. First, the preparation is straightforward, making it an excellent choice for both novice cooks and seasoned chefs. With minimal ingredients required, you can whip this up quickly without breaking a sweat. Additionally, it’s versatile enough to serve as an impressive appetizer or a stunning side dish for any meal. The combination of creamy burrata and succulent roasted tomatoes makes this recipe not only a crowd-pleaser but also a unique addition to your culinary repertoire.
Ingredients
200 g whole grain crackers or savory biscuits, crushed
The foundation of our cheesecake, these crispy, wholesome crackers offer a nutty flavor and satisfying crunch.75 g unsalted butter, melted
This rich, golden liquid binds the crust together, providing depth and a buttery finish.1 tbsp grated Parmesan
Adds a touch of umami and enhances the savory notes of the crust.Pinch of black pepper
A subtle touch of warmth to balance the flavors.250 g fresh burrata, drained
Creamy and luscious, burrata brings an indulgent richness to the cheesecake.150 g cream cheese, softened
Smooth and tangy, it complements the burrata, creating a dreamy cheesecake filling.1 tbsp olive oil
Adds a fruity depth that elevates the entire dish.Zest of 1 lemon
Provides a bright burst of flavor that cuts through the richness.Salt & cracked black pepper, to taste
Essential for seasoning, ensuring each element shines.300 g cherry tomatoes (halved)
Juicy and sweet, these tomatoes caramelize beautifully, offering a vibrant topping.1 tbsp balsamic vinegar
Adds sweetness and acidity that balances the flavors perfectly.1 tbsp honey or pomegranate molasses
A hint of sweetness that rounds out the savory notes.1 tbsp olive oil
Enhances the flavor of the tomatoes while helping them roast perfectly.1 clove garlic, finely grated
Adds warmth and depth to the roasted tomatoes.Salt to taste
Seasons the tomatoes beautifully.Optional: fresh mint leaves, edible flowers for garnish
These colorful touches make for an eye-catching presentation.
Step-by-Step Directions
1. Prepare the crust
To begin our Savory Tomato & Burrata Cheesecake, combine the crushed whole grain crackers with melted butter, grated Parmesan, and a pinch of black pepper in a mixing bowl. Stir until fully mixed and the ingredients stick together. Press this mixture into the base of a 20 cm springform pan, ensuring an even layer that covers the bottom completely. Once done, chill the crust in the refrigerator while you prepare the filling.
2. Make the cheesecake base
In a separate bowl, add the drained burrata, softened cream cheese, olive oil, lemon zest, salt, and black pepper. Using a hand mixer or whisk, beat the mixture until it’s ultra-smooth and creamy. The goal is a velvety filling that can spread easily over the crust. Once it’s achieved, pour and spread this luscious mixture over the chilled crust. Cover the pan carefully and chill it for at least 4 hours, or overnight, to allow it to set perfectly.
3. Roast the tomatoes
While your cheesecake is setting, preheat your oven to 180°C (350°F). In a baking dish, toss the halved cherry tomatoes with balsamic vinegar, honey or pomegranate molasses, olive oil, and grated garlic. Ensure the tomatoes are well coated with these flavorful ingredients. Roast them in the preheated oven for about 25–30 minutes, or until they become sticky and caramelized, intensifying their flavor.
4. Cool and top
Once the roasted tomatoes are done, allow them to cool slightly before carefully spooning them over the chilled cheesecake. The warm tomatoes will contrast beautifully against the cold, creamy cheesecake base. If desired, garnish with fresh mint leaves and edible flowers for an extra pop of color and flavor.
5. Serve
To serve your Savory Tomato & Burrata Cheesecake, carefully release it from the springform pan and slice it into wedges. This dish pairs wonderfully with your favorite crackers or a fresh loaf of crusty bread, making an excellent appetizer or side dish at any gathering.
Tips & Tricks
- Choosing Tomatoes: Fresh, ripe cherry tomatoes work best for this recipe, ensuring the brightest flavor. If cherry tomatoes aren’t available, any other sweet, small variety will do.
- Chilling Time: For the best texture, allow the cheesecake to chill overnight. This ensures it sets thoroughly and enhances the flavors.
- Experiment with Flavors: Feel free to experiment with different herbs and spices in the cheesecake base or the roasted tomatoes for a unique twist. For instance, adding chopped basil to the filling or using roasted garlic instead of fresh can yield delicious results.
Serving Suggestions & Pairings
This Savory Tomato & Burrata Cheesecake is incredibly versatile. Serve it during a summer barbecue, as a fancy appetizer at a dinner party, or as part of a brunch spread. Pair it with a refreshing salad, glass of sparkling water, or your favorite white wine. It also complements well with grilled vegetables, providing a colorful and balanced table spread.
Nutritional Information
Per serving (1 slice, based on 10 servings), this Savory Tomato & Burrata Cheesecake contains approximately:
- Calories: 280
- Fat: 20g
- Carbohydrates: 25g
- Protein: 7g
While cheese can be calorically dense, this cheesecake is packed with flavors and can fit well within a balanced diet when enjoyed in moderation.
Storing Tips & Variations
To store any leftover cheesecake, it’s best to cover it tightly with plastic wrap or transfer it to an airtight container. It can be refrigerated for up to 3 days. If you want to prepare it in advance, the cheesecake can also be made and frozen (before adding the roasted tomatoes) for up to a month. Just thaw it in the refrigerator overnight before serving and add the tomatoes fresh.
For variations, consider adding roasted peppers, caramelized onions, or even different types of cheese for a unique flavor profile. Each of these additions will create a delightful twist on the original recipe.
Conclusion
This Savory Tomato & Burrata Cheesecake is a must-try, whether you’re a seasoned cook or a kitchen newbie. Its unique flavors and creamy texture will surely impress your family and friends. Don’t hesitate to give this recipe a go, and please share your experience in the comments below! I’d love to hear how your cheesecake turned out and any variations you tried.
FAQs
1. Can I use store-bought cream cheese?
Absolutely! Store-bought cream cheese works just as well and can save you some time if you’re in a hurry.
2. What can I use instead of burrata?
If burrata isn’t available, you can substitute it with fresh mozzarella or ricotta cheese for a similar texture and flavor profile.
3. How can I make this dish vegetarian-friendly?
This recipe is already vegetarian, but if you’re concerned about using animal derivatives, ensure the cheese types you choose fit your dietary preferences.
4. Can I prepare this cheesecake ahead of time?
Yes, this cheesecake is perfect for making in advance. It can be made the day before and chilled overnight for best results.
5. What are some variations to the roasted tomato topping?
You can add herbs like thyme or rosemary for a unique flavor. Additionally, try mixing other vegetables like zucchini or bell peppers for a colorful topping option.
Savory Tomato & Burrata Cheesecake
Ingredients
Crust
- 200 g whole grain crackers or savory biscuits, crushed These provide a nutty flavor and satisfying crunch.
- 75 g unsalted butter, melted Binds the crust together.
- 1 tbsp grated Parmesan Enhances the savory notes.
- 1 pinch black pepper Adds a subtle warmth.
Cheesecake Filling
- 250 g fresh burrata, drained Brings richness to the cheesecake.
- 150 g cream cheese, softened Complementary to burrata.
- 1 tbsp olive oil Adds depth to the filling.
- 1 zest of 1 lemon Provides a bright flavor.
Roasted Tomatoes
- 300 g cherry tomatoes (halved) Caramelizes beautifully for topping.
- 1 tbsp balsamic vinegar Balances flavors with sweetness and acidity.
- 1 tbsp honey or pomegranate molasses Adds a hint of sweetness.
- 1 tbsp olive oil Enhances tomato flavor.
- 1 clove garlic, finely grated Adds warmth to the dish.
Garnish
- fresh mint leaves, edible flowers Optional for garnish.
Instructions
Preparation
- Combine the crushed crackers, melted butter, Parmesan, and black pepper in a bowl. Mix until sticky and press into the base of a 20 cm springform pan. Chill while preparing the filling.
- In a separate bowl, mix the drained burrata, cream cheese, olive oil, lemon zest, salt, and black pepper until smooth. Spread over the chilled crust and refrigerate for at least 4 hours or overnight.
Roasting Tomatoes
- Preheat the oven to 180°C (350°F). Toss the halved cherry tomatoes with balsamic vinegar, honey, olive oil, and garlic. Roast for 25–30 minutes until caramelized.
Assembly
- Allow roasted tomatoes to cool slightly before spooning them over the cheesecake. Garnish with mint leaves and edible flowers if desired.
Serving
- Release the cheesecake from the springform pan and slice into wedges. Serve with crackers or bread.