Description
This savory cheesecake combines a nutty Parmesan-almond crust with a creamy ricotta and feta filling, topped with a flavorful roasted tomato jam. Ideal as an elegant appetizer or light meal, it delivers a delightful balance of tangy, cheesy, and roasted tomato sweetness with herbal freshness.
Ingredients
Scale
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
- Preheat and prepare pan: Preheat your oven to 170°C (340°F). Grease a 6-inch springform pan or tart ring to prevent sticking.
- Make the crust: In a bowl, combine the finely ground almonds, grated parmesan, melted unsalted butter, and a pinch of black pepper. Mix well, then press this mixture firmly into the base and up the sides of the prepared pan to form an even crust.
- Bake the crust: Place the crust in the oven and bake for about 10 minutes until it is lightly golden. Remove and let it cool slightly to set.
- Prepare the filling: In a blender or food processor, blend together the ricotta, crumbled feta, eggs, Greek yogurt (or sour cream), grated garlic, lemon zest, and black pepper until the mixture is smooth and homogeneous.
- Fill and bake the cheesecake: Pour the prepared filling into the cooled crust. Bake at 170°C (340°F) for 30 to 35 minutes until the filling is just set but still slightly jiggly in the center. Remove from oven and allow to cool completely, then refrigerate for at least 2 hours to firm up.
- Make the roasted tomato jam: Toss the halved cherry tomatoes with olive oil, balsamic vinegar, honey, salt, pepper, and optional chili flakes. Spread on a baking tray and roast at 180°C (355°F) for 30 minutes until soft and caramelized. Once cooled, mash the tomatoes slightly to create a chunky jam texture.
- Serve: Spoon the cooled roasted tomato jam over the chilled cheesecake. Garnish with fresh thyme leaves and a drizzle of extra virgin olive oil. Slice and serve chilled or at room temperature.
Notes
- For a nut-free crust alternative, substitute almonds with finely ground oat flour or breadcrumbs, but note texture changes.
- Use full-fat dairy for richest flavor and best texture.
- The cheesecake can be made a day ahead and refrigerated to deepen flavors.
- If preferred, substitute sour cream with Greek yogurt or vice versa for slight variations in tanginess.
- The roasted tomato jam can be stored separately in the fridge for up to 5 days.
- Adjust seasoning and chili flakes in the tomato jam to your preferred heat level.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
