Description
Whip up this savory cheesecake with roasted tomato jam parmesan crust for a crowd-pleasing appetizer that’ll knock your guests’ socks off. Creamy, tangy, and packed with Mediterranean flavors, this dish brings serious wow factor to your table.
Ingredients
Scale
Base Ingredients:
- 250 g ricotta
- 150 g feta cheese
- 1 cup almonds
- ½ cup parmesan cheese
- 1½ cups cherry tomatoes
Supporting Ingredients:
- 2 large eggs
- 3 tablespoons unsalted butter
- 2 tablespoons Greek yogurt
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
Seasonings and Herbs:
- 1 garlic clove
- 1 teaspoon honey
- Zest of ½ lemon
- 1 pinch black pepper
- 1 pinch chili flakes
- Salt to taste
Instructions
- Preheat your oven to 340°F and coat a 6-inch springform pan with cooking spray.
- Combine 1 cup ground almonds, ½ cup grated parmesan, 3 tablespoons melted butter, and a pinch of black pepper in a mixing bowl.
- Press the almond mixture firmly into the bottom and sides of the prepared pan, creating an even layer.
- Bake the crust for exactly 10 minutes until it turns a light golden color. Remove and let cool completely.
- Add 250g ricotta, 150g crumbled feta, 2 large eggs, 2 tablespoons Greek yogurt, 1 grated garlic clove, and lemon zest into a food processor.
- Blend the cheese mixture until completely smooth and free of lumps.
- Pour the filling into the pre-baked crust, ensuring an even distribution.
- Return the pan to the 340°F oven and bake for 35 minutes until the center is just barely set.
- Remove the cheesecake and allow it to cool at room temperature for 1 hour.
- Refrigerate the cheesecake for a minimum of 2 hours to help it firm up completely.
- Toss 1½ cups halved cherry tomatoes with 1 tablespoon olive oil, 1 teaspoon balsamic vinegar, 1 teaspoon honey, and a pinch of salt.
- Spread the tomato mixture on a baking sheet and roast at 355°F for 30 minutes.
- Gently mash the roasted tomatoes to create a rustic jam consistency.
- Spread the cooled tomato jam over the chilled cheesecake.
- Garnish with fresh thyme leaves and a light drizzle of extra virgin olive oil before serving.
Notes
- Ensure your ricotta and feta are at room temperature for a smoother, creamier filling that blends more easily.
- Use a food processor to create an ultra-smooth texture, eliminating any potential lumps in your cheesecake base.
- Chill the cheesecake for at least 2 hours to help it set properly and develop deeper flavors, making slicing clean and neat.
- For a gluten-free version, the almond flour and parmesan crust already makes this recipe naturally suitable for those avoiding wheat.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes - 1 hour 15 minutes
- Category: Roasted
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 330 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 26 g
- Saturated Fat: 7 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 95 mg