Name: Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust Recipe
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 6 h
Cuisine: Fusion
Ingredients: 1 cup finely grated Parmesan cheese; 1 cup plain breadcrumbs (or panko); 6 tablespoons unsalted butter, melted; ½ teaspoon dried oregano; ¼ teaspoon black pepper; 16 oz cream cheese, softened; ½ cup sour cream; ½ cup heavy cream; 3 large eggs; 1 cup grated Gruyère or sharp white cheddar cheese; 2 cloves garlic, minced; 2 tablespoons fresh chives, chopped; ½ teaspoon salt; ¼ teaspoon black pepper; 2 cups cherry tomatoes, halved; 2 tablespoons olive oil; 2 tablespoons balsamic vinegar; 2 tablespoons brown sugar; 1 clove garlic, minced; ½ teaspoon salt; ¼ teaspoon red pepper flakes (optional)

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A slice of Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust is not your ordinary appetizer—it’s a show-stopping combination of creamy, cheesy decadence with a burst of bright, tangy tomato sweetness. Each bite offers the beautifully balanced crunch of a Parmesan-packed crust, a luxe and herb-studded filling, and the irresistible jamminess of oven-roasted tomatoes on top. If you’re ready to surprise your guests and treat your taste buds to something utterly sensational, this recipe will quickly become your new favorite, just like it did mine!

Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust Recipe - Recipe Image

Ingredients You’ll Need

Every component in this recipe is carefully chosen to play a starring role. Simple as they are, each ingredient brings something magical to the table for that unforgettable Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust. Don’t skip a thing—the flavors and textures all depend on these elements working together.

Parmesan cheese: The salty, nutty backbone of our crust, giving savory depth you can’t get from crackers alone.
Bread crumbs (or panko): Adds that irresistible, tender crunch; use panko for a flakier bite.
Unsalted butter: Binds the crust and brings richness without overwhelming the cheese.
Dried oregano: Just a whisper in the crust, but it gives a subtle, herby lift to each mouthful.
Black pepper: A gentle kick to balance the cheeses and brighten everything up.
Cream cheese: The creamy canvas of the cheesecake, so make sure it’s nice and soft.
Sour cream: Adds luscious tang and lightness, ensuring the filling isn’t too heavy.
Heavy cream: Rounds out the filling, making it cloud-like and dreamy.
Eggs: Essential for setting the cheesecake and giving it structure without being too dense.
Gruyère or sharp white cheddar: For an extra punch of flavor—choose your favorite, or even blend both!
Garlic: Freshly minced, this infuses the filling with a warm, savory backdrop.
Fresh chives: Dotted throughout, these bring a burst of freshness and color.
Salt: Pulls all the flavors together—don’t be shy, but always taste as you go.
Cherry tomatoes: The flavor-packed star for the jam, roasting turns them sweet and intense.
Olive oil: Helps caramelize the tomatoes and gives the jam body.
Balsamic vinegar: Adds tangy depth and a beautiful, syrupy finish to the jam.
Brown sugar: Draws out the tomatoes’ natural sweetness and helps the jam thicken.
Red pepper flakes (optional): For a spicy little wink—totally up to your taste.

How to Make Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust

Step 1: Prepare the Parmesan Crust

Whip out your favorite mixing bowl and combine the grated Parmesan, breadcrumbs, melted butter, oregano, and black pepper. Stir until everything is evenly moistened and looking a little like damp sand. Press this mixture firmly into the base of a well-greased 9-inch springform pan—it might not look like much now, but this crust sets the stage for your Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust. Bake for 10 minutes at 350°F, then let it cool while you get started on that luscious filling.

Step 2: Mix the Cheesecake Filling

Using a stand mixer or handheld beaters, blend the softened cream cheese until it’s smooth as silk—it’s worth taking your time here for the dreamiest texture. Add in the sour cream and heavy cream, blending on low to keep things light. Next, drop in the eggs one at a time; this ensures the filling stays smooth and never curdles. Stir in the grated Gruyère or sharp cheddar, garlic, chives, salt, and black pepper. Pour this mixture over your prepared crust and gently smooth the top for an even bake.

Step 3: Bake the Cheesecake

Pop the cheesecake into your preheated 350°F oven and let it bake for 45 to 50 minutes. You want the edges to be set and lightly golden, but the center should still have a gentle wobble—think of it as the cheesecake’s “come hither” look. After baking, turn the oven off, crack the door, and let the cheesecake cool for an hour inside; this helps prevent cracks and ensures a perfectly creamy center. Once it’s cool to the touch, refrigerate for at least four hours, or overnight if you can muster the patience.

Step 4: Make the Roasted Tomato Jam

Set your oven to 400°F and line a baking sheet for easy cleanup. Toss the halved cherry tomatoes with olive oil, balsamic vinegar, brown sugar, garlic, salt, and those optional pepper flakes if you like a bit of heat. Spread them out in a single layer and roast for 25 to 30 minutes, stirring halfway. The tomatoes should collapse and caramelize, turning jammy and deeply flavorful—this topping is what makes Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust truly unforgettable. Let the jam cool to room temperature.

Step 5: Assemble and Serve

Run a thin knife around the edge of the chilled cheesecake and gently unclasp the springform pan. Generously spoon the roasted tomato jam right over the top, letting it cascade toward the edges. Slice into neat wedges and prepare yourself for ooohs and aaahs—each serving is a little masterpiece.

How to Serve Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust

Garnishes

Finish each slice with a flourish! A sprinkle of extra chopped chives, a scatter of microgreens, or a few shaved Parmesan curls on top of your Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust brings color and makes every serving feel restaurant-worthy. A little drizzle of good olive oil or a pinch of flaky salt doesn’t hurt, either.

Side Dishes

While the cheesecake steals the show, you can round out your table with a simple arugula salad dressed in lemon, or some crisp seeded crackers on the side. Light and bright veggies like roasted asparagus or marinated artichoke hearts also complement the richness and amplify the color on your plate.

Creative Ways to Present

For a cocktail party, try slicing your Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust into slim, elegant bars or bite-sized cubes with a cheerful flag pick. Individual mini cheesecakes in ramekins are wildly fun for parties, and you can even layer up in jars for cute, portable servings at a picnic or potluck.

Make Ahead and Storage

Storing Leftovers

Pop any leftover Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust into an airtight container and keep it in the fridge. The flavors actually deepen overnight, and it will stay beautifully fresh for up to 4 days. Just be sure to store the tomato jam separately if possible, especially if you want to keep the crust from softening.

Freezing

If you want to make this beauty ahead of time, you can absolutely freeze the cheesecake (without the tomato jam topping). Wrap it tightly in plastic wrap and then foil, and store for up to 2 months. Thaw overnight in the refrigerator, then add your fresh jam just before serving for best texture and flavor.

Reheating

This cheesecake is best served chilled or just at cool room temperature, but if you’d like to take the chill off the slices, a few seconds (10–15) in the microwave will do the trick. Be cautious not to overheat, as you want the filling to stay firm and smooth.

FAQs

Can I make Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust gluten-free?

Absolutely! Swap the traditional breadcrumbs for your favorite gluten-free variety or finely crushed gluten-free crackers. All the other ingredients are naturally gluten-free, so it’s an easy adaptation.

Can I prepare the tomato jam ahead of time?

Definitely. The roasted tomato jam actually gets even more flavorful after a day in the fridge. Make it up to 3 days in advance and store it in a container until you’re ready to serve.

What if I don’t have a springform pan?

You can use a regular 9-inch cake pan lined with two crisscrossing strips of parchment paper, leaving a few inches hanging over the edges. This makes it easier to lift the cheesecake out once chilled.

Which cheese is best for the filling?

The combination of Gruyère and sharp white cheddar in Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust delivers a robust, tangy punch. Both melt perfectly and pair well with the tomato jam, so choose whichever you prefer or even mix for a nuanced flavor!

Can I add other herbs or spices?

Feel free to get creative: try thyme, basil, or a touch of smoked paprika in the filling. Just remember, fresh herbs will add brighter notes, while dried ones are more concentrated—so adjust amounts accordingly.

Final Thoughts

There’s no better way to impress at your next gathering—or even just treat yourself—than by serving up Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust. Each luscious layer offers a surprise, and the balance of flavors keeps everyone coming back for another slice. I can’t wait for you to make this delight and put your own delicious spin on it!

Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust Recipe

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4.8 from 17 reviews

Author: admin
Total Time: 6 hours
Yield: 10 servings 1x
Diet: Vegetarian

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Description

Indulge in the savory delight of this unique Savory Cheesecake with a flavorful Roasted Tomato Jam topping and a crispy Parmesan Crust. A perfect fusion of flavors for any occasion!

Ingredients

Scale

For the Parmesan crust:

1 cup finely grated Parmesan cheese
1 cup plain breadcrumbs (or panko)
6 tablespoons unsalted butter, melted
½ teaspoon dried oregano
¼ teaspoon black pepper

For the cheesecake filling:

16 oz cream cheese, softened
½ cup sour cream
½ cup heavy cream
3 large eggs
1 cup grated Gruyère or sharp white cheddar cheese
2 cloves garlic, minced
2 tablespoons fresh chives, chopped
½ teaspoon salt
¼ teaspoon black pepper

For the roasted tomato jam:

2 cups cherry tomatoes, halved
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon red pepper flakes (optional)

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Instructions

Prepare the Parmesan crust: Combine Parmesan, breadcrumbs, melted butter, oregano, and black pepper. Press into a greased springform pan and bake.
Make the cheesecake filling: Beat cream cheese, add sour cream, heavy cream, eggs, then mix in Gruyère, garlic, chives, salt, and pepper. Pour over crust and bake.
Roast the tomato jam: Toss tomatoes with olive oil, balsamic vinegar, brown sugar, garlic, salt, and red pepper flakes. Roast until jammy.
Serve: Top the cheesecake with tomato jam before slicing and serving.