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Not-So-Sweet Cheesecake with Balsamic Tomato Glaze

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A savory twist on traditional cheesecake, featuring a creamy goat cheese and ricotta filling topped with a tangy balsamic tomato glaze, perfect for gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Crust
  • 100 g walnuts, toasted and finely chopped
  • 50 g grated Parmesan
  • 60 g unsalted butter, melted
  • 1 pinch salt
Cheesecake Filling
  • 200 g goat cheese (soft, fresh)
  • 250 g ricotta cheese
  • 2 large eggs
  • 2 tbsp crème fraîche or sour cream
  • 1 zest of 1 lemon
  • Salt and freshly ground black pepper to taste
Balsamic Tomato Glaze
  • 300 g cherry tomatoes, halved
  • 2 tbsp olive oil
  • 1 tbsp brown sugar
  • 2 tbsp balsamic vinegar
  • Salt & pepper to taste
  • Fresh thyme (optional)
Garnish
  • Microgreens for garnish
  • Cracked black pepper for garnish
  • Extra drizzle of balsamic reduction for garnish

Method
 

Preparation
  1. Preheat the oven to 160°C (320°F).
  2. 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.
Making the Cheesecake
  1. In a food processor, blend the goat cheese, ricotta, crème fraîche, lemon zest, eggs, salt, and pepper until completely smooth and fluffy.
  2. Spoon the mixture over the cooled crusts and tap to smooth the tops.
  3. Place the cheesecakes in a water bath and bake for 25–30 minutes until just set with a slight wobble.
  4. Cool completely, then refrigerate for at least 2 hours (overnight for best texture).
Making the Balsamic Tomato Glaze
  1. Toss the halved cherry tomatoes with olive oil, sugar, salt, pepper, and thyme.
  2. Roast at 160°C (320°F) for 45 minutes until blistered and caramelized.
  3. Transfer to a saucepan, add balsamic vinegar, and simmer for 5–10 minutes until thick and jammy. Let cool.
Assembly
  1. Carefully unmold the cheesecakes.
  2. Spoon a generous dollop of tomato-balsamic jam over each one.
  3. Garnish with microgreens or cracked pepper. Serve slightly chilled or at room temperature.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 18gProtein: 8gFat: 24gSaturated Fat: 12gSodium: 300mgFiber: 2gSugar: 6g

Notes

Make sure the cheeses are at room temperature before mixing for a smooth texture. Dried thyme can be substituted for fresh. Adding more balsamic vinegar enhances the glaze flavor.
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