Savory “Cheesecake” with Roasted Tomato Jam & Parmesan Crust

why make this recipe

This Savory “Cheesecake” with Roasted Tomato Jam & Parmesan Crust is a delightful dish that breaks away from the traditional sweet cheesecake. It offers a unique blend of creamy cheeses and a crispy, flavorful crust, making it a fabulous choice for brunch, lunch, or even as a light dinner. The addition of roasted tomato jam brings a burst of flavor, enhancing the overall taste and presentation of the dish. Everyone will be impressed with your culinary skills when you serve this tasty treat!

how to make Savory “Cheesecake” with Roasted Tomato Jam & Parmesan Crust

Ingredients :

• 1 cup finely ground almonds
• 1/2 cup finely grated parmesan cheese
• 2 cups feta cheese
• 1 cup ricotta cheese
• 3 eggs
• 1/2 cup cream cheese
• Salt and pepper to taste
• 1 cup cherry tomatoes
• 2 tablespoons balsamic vinegar
• Olive oil for drizzling
• Fresh herbs for garnish (optional)

Directions :

1. Preheat the oven to 350°F (175°C). Grease a pie dish.
2. In a bowl, combine the finely ground almonds and grated parmesan cheese. Press this mixture into the bottom of the pie dish to form the crust.
3. In a mixing bowl, blend the feta cheese, ricotta cheese, cream cheese, and eggs until smooth. Season with salt and pepper.
4. Pour the cheese mixture over the prepared crust.
5. Bake for 30-40 minutes, or until the center is set and slightly golden.
6. Meanwhile, prepare the roasted tomato jam: place cherry tomatoes on a baking sheet, drizzle with olive oil, and balsamic vinegar. Roast in the same oven for 15-20 minutes until softened.
7. Let the cheesecake cool slightly before serving. Top with roasted tomato jam and garnish with fresh herbs if desired.

how to serve Savory “Cheesecake” with Roasted Tomato Jam & Parmesan Crust

Serve this savory cheesecake warm or at room temperature. It can be sliced like a traditional cheesecake. Pair it with a simple salad for a complete meal. Fresh herbs add a nice touch, making it more appealing.

how to store Savory “Cheesecake” with Roasted Tomato Jam & Parmesan Crust

Store any leftovers in an airtight container in the refrigerator. It’s best enjoyed within 3-4 days. You can also freeze it for up to 2 months. Just make sure to wrap it well in plastic wrap before placing it in the freezer.

tips to make Savory “Cheesecake” with Roasted Tomato Jam & Parmesan Crust

• Make sure to use room temperature cheeses; this helps them blend easier.
• If you want a thicker crust, increase the amount of ground almonds and parmesan cheese.
• For added flavor, you can mix in some garlic or your favorite herbs into the cheese filling.

variation (if any)

You can experiment with different cheeses like goat cheese or cream cheese instead of ricotta. Adding herbs, such as rosemary or thyme, to the filling can give it an exciting flavor twist. You could also try using sun-dried tomatoes instead of cherry tomatoes for the jam.

FAQs

Can I use other nuts for the crust?
Yes, you can use finely ground walnuts or pecans instead of almonds for a different flavor.

Is this recipe gluten-free?
Yes, this savory cheesecake is gluten-free, as it uses almond flour instead of traditional flour.

Can I make this dish ahead of time?
Absolutely! You can prepare the cheesecake a day before and keep it in the fridge. Just make sure to add the roasted tomato jam right before serving.