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Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust

This Savory Cheesecake features a delicious blend of creamy cheeses and a crispy parmesan crust, topped with roasted tomato jam — great for brunch, lunch, or dinner.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Brunch, Dinner, Lunch
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1 cup finely ground almonds
  • 1/2 cup finely grated parmesan cheese
Cheese Filling Ingredients
  • 2 cups feta cheese
  • 1 cup ricotta cheese
  • 1/2 cup cream cheese Use room temperature for easier blending
  • 3 pcs eggs
Roasted Tomato Jam Ingredients
  • 1 cup cherry tomatoes
  • 2 tablespoons balsamic vinegar
  • Fresh herbs for garnish (optional)

Method
 

Preparation
  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.
Baking
  1. Bake for 30-40 minutes, or until the center is set and slightly golden.
Making Roasted Tomato Jam
  1. 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.
Serving
  1. Let the cheesecake cool slightly before serving. Top with roasted tomato jam and garnish with fresh herbs if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Can be frozen for up to 2 months, wrapped in plastic wrap.