Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust
A delightful twist on cheesecake that combines a savory parmesan crust with a creamy feta and ricotta filling, topped with luscious roasted tomato jam.
Servings: 8 servings
Calories: 320kcal
Ingredients
Crust Ingredients
- 1 cup finely ground almonds Lends a nutty flavor and crunchy texture.
- 1/2 cup finely grated parmesan cheese Adds savory depth.
Filling Ingredients
- 8 oz feta cheese Provides tanginess.
- 8 oz ricotta cheese Adds creaminess.
- 3 pieces eggs Essential for binding.
- 1/2 cup cream cheese For velvety texture.
- 1/4 cup fresh basil, chopped Brings freshness.
- Salt and pepper to taste Enhances flavors.
Roasted Tomato Jam Ingredients
- 1 cup cherry tomatoes Sweet and juicy.
- 2 tablespoons balsamic vinegar Adds sweetness.
- 2 tablespoons olive oil Brings richness.
- 1 tablespoon sugar Balances acidity.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the finely ground almonds and parmesan cheese, then press this mixture into the bottom of a springform pan to form a crust.
- Bake for approximately 10 minutes until golden brown, then set aside to cool.
- In another bowl, blend feta, ricotta, cream cheese, eggs, chopped basil, salt, and pepper until smooth.
- Pour the filling over the cooled crust and spread evenly.
Baking & Roasting
- Bake the cheesecake for about 45 minutes until the filling sets but has a gentle jiggle in the center.
- In a baking dish, mix cherry tomatoes, balsamic vinegar, olive oil, and sugar for the jam.
- Roast the mixture at 375°F (190°C) for 25-30 minutes until soft and syrupy.
Assembly
- Once both components are ready and cooled, spread the roasted tomato jam on top of the cheesecake before serving.
Notes
Ensure cheeses are at room temperature for easy blending. Avoid overbaking for a creamy texture.