Not-So-Sweet Cheesecake with Balsamic Tomato Glaze
why make this recipe
This Not-So-Sweet Cheesecake with Balsamic Tomato Glaze offers a delicious twist on traditional cheesecake. It’s perfect for those who want a savory dessert that isn’t overly sweet. The creamy goat cheese and ricotta blend beautifully, making it rich and flavorful. The balsamic tomato glaze adds a unique touch, balancing the cheesecake’s creaminess with tangy sweetness. This recipe is not only impressive to serve at gatherings but is also easy enough to make at home.
how to make Not-So-Sweet Cheesecake with Balsamic Tomato Glaze
Ingredients:
- 100 g walnuts, toasted and finely chopped
- 50 g grated Parmesan
- 60 g unsalted butter, melted
- Pinch of salt
- 200 g goat cheese (soft, fresh)
- 250 g ricotta cheese
- 2 large eggs
- 2 tbsp crème fraîche or sour cream
- Zest of 1 lemon
- Salt and freshly ground black pepper
- 300 g cherry tomatoes, halved
- 2 tbsp olive oil
- 1 tbsp brown sugar
- 2 tbsp balsamic vinegar
- Salt & pepper to taste
- Fresh thyme (optional)
- Microgreens (for garnish)
- Cracked black pepper (for garnish)
- Extra drizzle of balsamic reduction (for garnish)
Directions:
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Preheat the oven to 160°C (320°F). In a bowl, mix the toasted chopped walnuts, Parmesan, melted butter, and a pinch of salt. Press the mixture firmly into the base of greased muffin tins or small springform pans. Bake for 8–10 minutes until golden and set. Let cool.
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In a food processor, blend the goat cheese, ricotta, crème fraîche, lemon zest, eggs, salt, and pepper until completely smooth and fluffy. Spoon the mixture over the cooled crusts and tap to smooth the tops.
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Place the cheesecakes in a water bath and bake for 25–30 minutes until just set with a slight wobble. Cool completely, then refrigerate for at least 2 hours (overnight for best texture).
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Toss the halved cherry tomatoes with olive oil, sugar, salt, pepper, and thyme. Roast at 160°C (320°F) for 45 minutes until blistered and caramelized. Transfer to a saucepan, add balsamic vinegar, and simmer for 5–10 minutes until thick and jammy. Let cool.
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Carefully unmold the cheesecakes. Spoon a generous dollop of tomato-balsamic jam over each one. Garnish with microgreens or cracked pepper. Serve slightly chilled or at room temperature.
how to serve Not-So-Sweet Cheesecake with Balsamic Tomato Glaze
Serve the cheesecake slightly chilled or at room temperature. You can place it on a beautiful platter and let everyone garnish their slice with extra tomato-balsamic glaze, fresh microgreens, or a sprinkle of cracked black pepper. This makes for an eye-catching and delicious presentation.
how to store Not-So-Sweet Cheesecake with Balsamic Tomato Glaze
Store any leftover cheesecake in the refrigerator. Make sure to cover it with plastic wrap or place it in an airtight container to keep it fresh. It will stay good for about 3 to 4 days. The glaze can also be stored in a separate container in the fridge.
tips to make Not-So-Sweet Cheesecake with Balsamic Tomato Glaze
- Make sure the cheeses are at room temperature before you start mixing. This helps to create a smooth texture.
- If you can’t find fresh thyme, dried thyme works well too.
- For a more intense flavor, add a touch more balsamic vinegar to the glaze.
variation
You can substitute goat cheese with cream cheese if you prefer a milder flavor. Additionally, you can use different types of roasted vegetables (like bell peppers or zucchini) for the glaze if tomatoes are not your favorite.
FAQs
Can I make this cheesecake ahead of time?
Yes, you can make this cheesecake a day in advance. It actually tastes better after sitting in the fridge overnight.
Is this cheesecake gluten-free?
Yes, as long as you use gluten-free nuts and flour for the crust, this cheesecake can be made gluten-free.
Can I use frozen cherry tomatoes for the glaze?
While fresh tomatoes are best, you can use frozen tomatoes. Just make sure to thaw them completely before cooking. This may lead to slightly different texture, but they will still taste delicious!
Not-So-Sweet Cheesecake with Balsamic Tomato Glaze
Ingredients
Method
- Preheat the oven to 160°C (320°F).
- In a bowl, mix the toasted chopped walnuts, Parmesan, melted butter, and a pinch of salt.
- Press the mixture firmly into the base of greased muffin tins or small springform pans.
- Bake for 8–10 minutes until golden and set. Let cool.
- In a food processor, blend the goat cheese, ricotta, crème fraîche, lemon zest, eggs, salt, and pepper until completely smooth and fluffy.
- Spoon the mixture over the cooled crusts and tap to smooth the tops.
- Place the cheesecakes in a water bath and bake for 25–30 minutes until just set with a slight wobble.
- Cool completely, then refrigerate for at least 2 hours (overnight for best texture).
- Toss the halved cherry tomatoes with olive oil, sugar, salt, pepper, and thyme.
- Roast at 160°C (320°F) for 45 minutes until blistered and caramelized.
- Transfer to a saucepan, add balsamic vinegar, and simmer for 5–10 minutes until thick and jammy.
- Let cool.
- Carefully unmold the cheesecakes.
- Spoon a generous dollop of tomato-balsamic jam over each cheesecake.
- Garnish with microgreens or cracked pepper. Serve slightly chilled or at room temperature.
