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Savory cheesecake with roasted tomato jam and Parmesan crust displayed on a plate.

Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust

A delightful savory cheesecake featuring a crispy parmesan crust, creamy filling, and vibrant roasted tomato jam, perfect for gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Appetizer, Gourmet
Cuisine: American, Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups 1 1/2 cups crushed Parmesan cheese Use freshly grated for best flavor.
  • 1 cup 1 cup almond flour Can substitute with gluten-free flour.
  • 0.25 cups 1/4 cup melted butter
  • 0.5 teaspoons 1/2 teaspoon garlic powder
  • 0.5 teaspoons 1/2 teaspoon salt
For the Filling
  • 16 oz 16 oz cream cheese, softened Can substitute with vegan cream cheese.
  • 1 cup 1 cup cottage cheese
  • 3 large 3 large eggs Can substitute with flaxseed mixture for a vegan option.
  • 0.5 cups 1/2 cup grated parmesan cheese
  • 2 tablespoons 2 tablespoons fresh basil, chopped Or 1 tablespoon dried.
  • 1 teaspoon 1 teaspoon salt
  • 0.5 teaspoons 1/2 teaspoon black pepper
For the Roasted Tomato Jam
  • 2 cups 2 cups cherry tomatoes, halved
  • 2 tablespoons 2 tablespoons olive oil
  • 1 tablespoon 1 tablespoon balsamic vinegar
  • 1 tablespoon 1 tablespoon honey
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the crushed Parmesan cheese, almond flour, melted butter, garlic powder, and salt. Mix well until you achieve a wet sand-like consistency.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes until golden and set. Remove from the oven and let it cool slightly.
  4. In a large bowl, blend the softened cream cheese and cottage cheese using an electric mixer until smooth and creamy.
  5. Add the eggs, grated parmesan, chopped basil, salt, and black pepper. Mix until fully combined.
  6. Pour the filling into the prepared crust and smooth the top with a spatula.
Baking
  1. Bake the cheesecake for 45-50 minutes, or until the edges are firm and the center slightly jiggles when gently shaken.
  2. While the cheesecake is baking, prepare the roasted tomato jam. On a baking sheet, toss the halved cherry tomatoes with olive oil, balsamic vinegar, honey, salt, and pepper. Roast in the oven for 20-25 minutes or until they burst and caramelize.
  3. Once the cheesecake is done, remove it from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight.
Serving
  1. To serve, slice the cheesecake and top each slice with the roasted tomato jam.

Notes

For a more intense flavor, add a pinch of chili flakes to the tomato jam for a spicy kick. If you have leftovers, store the cheesecake covered in the refrigerator for up to three days.