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Not-So-Sweet Cheesecake with Balsamic Tomato Glaze

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A savory twist on traditional cheesecake featuring goat cheese, ricotta, and a tangy balsamic tomato glaze.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Crust
  • 100 g walnuts, toasted and finely chopped Toasted for enhanced flavor.
  • 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 lemon Zest from 1 lemon.
  • 1 to taste salt and freshly ground black pepper
Tomato-Balsamic Glaze
  • 300 g cherry tomatoes, halved
  • 2 tbsp olive oil
  • 1 tbsp brown sugar
  • 2 tbsp balsamic vinegar
  • 1 to taste salt & pepper To taste.
  • optional fresh thyme For garnish.
  • to garnish microgreens
  • to garnish cracked black pepper
  • to drizzle balsamic reduction For garnish.

Method
 

Preparing the Crust
  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 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 the Cheesecakes
  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 Tomato-Balsamic 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.
Assembly and Serving
  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: 350kcalCarbohydrates: 20gProtein: 10gFat: 25gSaturated Fat: 15gSodium: 300mgFiber: 2gSugar: 5g

Notes

Ensure cheeses are at room temperature for a smooth texture. Leftovers can be stored in the refrigerator for about 3 to 4 days.
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