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Not-So-Sweet Cheesecake with Balsamic Tomato Glaze

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This savory cheesecake with a balsamic tomato glaze offers a unique twist on the traditional dessert, making it a delicious option for those preferring less sweetness.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 2 hours
Servings: 8 servings
Course: Dessert
Cuisine: Italian, Savory
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the crust
  • 100 g walnuts, toasted and finely chopped
  • 50 g grated Parmesan
  • 60 g unsalted butter, melted
  • 1 pinch salt
For the 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
For the balsamic tomato glaze
  • 300 g cherry tomatoes, halved
  • 2 tbsp olive oil
  • 1 tbsp brown sugar
  • 2 tbsp balsamic vinegar
  • Salt and pepper to taste
  • Fresh thyme (optional)
For 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.
  3. Press the mixture firmly into the base of greased muffin tins or small springform pans.
  4. Bake for 8–10 minutes until golden and set. Let cool.
Making the cheesecake filling
  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.
Baking
  1. Place the cheesecakes in a water bath and bake for 25–30 minutes until just set with a slight wobble.
  2. Cool completely, then refrigerate for at least 2 hours (overnight for best texture).
Preparing the 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.
  4. Let cool.
Serving
  1. Carefully unmold the cheesecakes.
  2. Spoon a generous dollop of tomato-balsamic jam over each cheesecake.
  3. Garnish with microgreens or cracked pepper. Serve slightly chilled or at room temperature.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 20gProtein: 10gFat: 25gSaturated Fat: 14gSodium: 350mgFiber: 2gSugar: 4g

Notes

Make sure the cheeses are at room temperature before you start mixing for a smooth texture. If fresh thyme isn’t available, dried thyme works too. For a more intense flavor, add more balsamic vinegar to the glaze.
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