Description
This savory cheesecake features a crunchy parmesan and almond crust filled with a creamy blend of ricotta, feta, and Greek yogurt, accented by garlic and lemon zest. Topped with a richly roasted tomato jam that balances sweetness with tang, this unique appetizer or light meal brings a sophisticated twist to traditional cheesecake.
Ingredients
Scale
Parmesan Crust
- 1 cup Almonds (finely ground)
- 1/2 cup Parmesan cheese (finely grated)
- 1/2 cup Unsalted butter (melted)
- 1/4 teaspoon Black pepper
Cheesecake Filling
- 1 cup Ricotta
- 1/2 cup Feta cheese (crumbled)
- 2 large Eggs
- 1/2 cup Greek yogurt
- 1 clove Garlic (grated)
- 1 teaspoon Lemon zest
- 1/4 teaspoon Black pepper
Roasted Tomato Jam
- 2 cups Cherry tomatoes (halved)
- 2 tablespoons Olive oil (for drizzling)
- 1 tablespoon Balsamic vinegar (adjust to taste)
- 1 tablespoon Honey (adjust to taste)
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1/4 teaspoon Chili flakes (optional)
Instructions
- Preparation: Preheat your oven to 340°F (170°C) and grease a 6-inch springform pan to ensure the cake doesn’t stick during baking.
- Make the crust: In a bowl, combine finely ground almonds, grated Parmesan cheese, melted unsalted butter, and black pepper until the mixture becomes crumbly and holds together when pressed.
- Form the crust: Press this almond-Parmesan mixture firmly into the base and up the sides of the greased springform pan to create an even crust layer.
- Bake the crust: Place the crust in the oven and bake for approximately 10 minutes, or until it turns lightly golden. Remove from oven and allow it to cool slightly to set.
- Prepare the filling: In a blender or food processor, blend ricotta, crumbled feta, eggs, Greek yogurt, grated garlic, lemon zest, and black pepper until you achieve a smooth, creamy consistency.
- Assemble the cheesecake: Pour the creamy cheese mixture evenly into the cooled almond-Parmesan crust, smoothing the top with a spatula.
- Bake the cheesecake: Return the assembled cheesecake to the oven and bake for 30-35 minutes, until the filling is just set but still slightly jiggly in the center.
- Cool and refrigerate: Remove the cheesecake from the oven, let it cool completely at room temperature, then refrigerate for at least 2 hours to firm up and develop flavors.
- Prepare the roasted tomato jam: Toss halved cherry tomatoes with olive oil, balsamic vinegar, honey, salt, black pepper, and optional chili flakes for a spicy kick.
- Roast the tomatoes: Spread the tomato mixture onto a baking sheet and roast in a preheated oven at 355°F (180°C) for about 30 minutes, until the tomatoes are soft and caramelized.
- Finish the jam: Lightly mash the roasted tomatoes to create a jam-like texture, adjusting seasoning to taste with additional honey or vinegar if desired.
- Serve: Generously spoon the roasted tomato jam over the chilled cheesecake slices before serving for a deliciously balanced sweet and savory treat.
Notes
- The crust can be prebaked and cooled ahead of time to save preparation time on serving day.
- Adjust the honey and balsamic vinegar in the tomato jam to your preferred sweetness and acidity balance.
- Chill the cheesecake thoroughly to ensure clean slicing and best texture.
- Optional chili flakes add a subtle heat to the tomato jam; omit if you prefer a milder flavor.
- This cheesecake is best enjoyed within 2 days of preparation for optimal freshness.
