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)
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.
Notes
- This cheesecake is best enjoyed slightly chilled or at room temperature.
- Pair with a glass of Sauvignon Blanc or Pinot Noir for a delightful experience.
- Prep Time: 25 minutes
- Cook Time: 1 hour 30 minutes
- Category: Appetizer / Savory Bake
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 6 g
- Sodium: 530 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 125 mg
