Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust
Looking for an impressive appetizer that can elevate any gathering? This savory cheesecake with roasted tomato jam and a crunchy Parmesan crust is the answer. Combining creaminess with a delightful zest, this dish features a rich herb-flecked filling sitting atop a crispy crust, all crowned with a vibrant jam made from roasted tomatoes. The result is a sophisticated balance of flavors that’s sure to wow your guests.
Why You’ll Love This Recipe
This savory cheesecake is not your average snack; it’s a bold, elegant centerpiece for your appetizer spread. The combination of creamy cheese and fresh herbs creates a luxurious texture and flavor that will leave your guests craving more. The roasted tomato jam adds a sweet, smoky depth that perfectly contrasts the rich, savory cheesecake, making it a harmonious dish. Whether you’re serving it at a fancy dinner party or a casual wine night, this dish is guaranteed to impress.
Ingredient Section
The ingredients for this showstopper are simple yet flavorful, ensuring you can recreate a fine dining experience right in your kitchen. Here’s what you’ll need:
For the Parmesan Crust:
- 1 cup finely crushed crackers or breadcrumbs
- 1 cup finely grated Parmesan cheese
- 4 tbsp unsalted butter, melted
- 1 tsp dried oregano
- Pinch of salt
For the Savory Cheesecake Filling:
- 300 g cream cheese, softened
- 100 g ricotta or sour cream
- 2 large eggs
- 1 tbsp fresh thyme or basil, chopped
- 1 clove garlic, finely grated
- 1 tsp salt
- Cracked black pepper, to taste
For the Roasted Tomato Jam:
- 1.5 cups cherry tomatoes
- 1 tbsp olive oil
- 1 tsp honey
- 1 tsp balsamic vinegar
- Pinch of chili flakes
- Salt, to taste
Optional Garnishes:
- Microgreens
- Extra Parmesan shavings
- Basil leaves
Directions
Step 1: Roast the Tomatoes: Start by preheating your oven to 200°C (400°F). In a mixing bowl, toss the cherry tomatoes with olive oil, honey, balsamic vinegar, chili flakes, and a pinch of salt until they are well coated. Spread the tomatoes onto a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes. You want them to be blistered and jammy. Once roasted, mash them gently with a fork and allow to cool while you prepare the other components.
Step 2: Make the Crust: In a separate bowl, combine the crushed crackers or breadcrumbs, finely grated Parmesan cheese, melted butter, dried oregano, and a pinch of salt. Mix until the butter has evenly coated the dry ingredients. Press this mixture firmly into the base of a springform pan or tart pan, approximately 18-20 cm in diameter. Bake the crust in the oven at 180°C (350°F) for 10 minutes, or until it begins to turn golden brown. Remove from the oven and let it cool slightly.
Step 3: Prepare Cheesecake Batter: In a large mixing bowl, combine the softened cream cheese, ricotta or sour cream, eggs, garlic, chopped herbs, salt, and cracked black pepper. Beat with an electric mixer or whisk until the mixture is smooth and creamy with no lumps. Pour the cheesecake batter into the cooled crust, ensuring an even distribution.
Step 4: Bake the Cheesecake: Bake the cheesecake at 160°C (325°F) for 30-35 minutes, or until it is set but has a slight wobble in the center. After baking, turn off the oven but leave the cheesecake inside for an additional 20 minutes to avoid cracking. Then remove it from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 2 hours to firm up.
Step 5: Top & Serve: Once the cheesecake has chilled, spread the roasted tomato jam generously over the top. Garnish with microgreens, additional Parmesan shavings, or fresh basil leaves as desired. Slice it carefully, and serve at room temperature for the best flavor.
FAQs
Can I use fresh tomatoes instead of cherry tomatoes for the jam?
Absolutely! You can use fresh tomatoes, but you may need to adjust the roasting time based on their size. Cherry tomatoes tend to become jammy quicker than larger varieties.
How long can I store the savory cheesecake?
This savory cheesecake can be stored in the refrigerator for up to 3 days. Just make sure to cover it tightly with plastic wrap to keep it fresh.
Can I make this cheesecake ahead of time?
Yes, this cheesecake is a great make-ahead dish! Prepare it a day in advance and allow it to chill overnight in the refrigerator for the best flavor and texture.
What can I use instead of ricotta cheese?
Sour cream is an excellent substitute for ricotta cheese in this recipe. It will contribute a similarly rich and creamy texture.
Is this recipe suitable for gluten-free diets?
You can modify the crust to be gluten-free by using gluten-free crackers or breadcrumbs, making this dish suitable for gluten-sensitive individuals.
Conclusion
This savory cheesecake with roasted tomato jam and Parmesan crust is a delightful addition to any appetizer spread. Its creamy filling, crispy crust, and the vibrant topping of tomato jam are sure to get rave reviews. Ideal for entertaining guests or simply treating yourself to something special, this dish combines various flavors and textures beautifully. Try it at your next gathering—you won’t be disappointed!
