Elevate your appetizer game with Savory Cheesecake with Roasted Tomato Jam, a creamy umami delight that reimagines cheesecake as a savory masterpiece. This umami-packed cheesecake features a nutty almond-parmesan crust, a silky ricotta-feta filling, and a vibrant roasted tomato topping. Perfect for autumn brunches or dinner parties, these savory tart slices are an impressive yet easy dish. Create this savory comfort tart and savor the rich, tangy goodness of umami-packed cheesecake!
Why You’ll Love Savory Cheesecake with Roasted Tomato Jam
- Unique Twist: A savory take on cheesecake for umami-packed cheesecake lovers.
- Quick Prep: Ready to chill in under an hour for savory tart slices.
- Make-Ahead: Flavors deepen overnight for stress-free savory comfort tart.
- Bold Textures: Nutty crust, creamy filling, and jammy topping in umami-packed cheesecake.
- Versatile: Perfect for brunches, appetizers, or casual savory tart slices.
Ingredients for Savory Cheesecake with Roasted Tomato Jam
Here’s what you need for this savory comfort tart (serves 6–8):
Parmesan-Almond Crust:
- 1 cup (100g) finely ground almonds
- ½ cup (50g) finely grated parmesan cheese
- 3 tbsp (45g) unsalted butter, melted
- Pinch of black pepper
Savory Cheesecake Filling:
- 250g ricotta cheese
- 150g feta cheese, crumbled
- 2 large eggs
- 2 tbsp (30g) Greek yogurt or sour cream
- 1 garlic clove, grated
- Zest of ½ lemon
- Black pepper, to taste
Roasted Tomato Jam:
- 1½ cups (225g) cherry tomatoes, halved
- 1 tbsp (15ml) olive oil
- 1 tsp (5ml) balsamic vinegar
- 1 tsp (5g) honey
- Salt and pepper, to taste
- Pinch of chili flakes (optional)
To Serve (Optional):
- Fresh thyme leaves
- Drizzle of extra virgin olive oil
Equipment
- 6-inch springform pan or tart ring
- Food processor or blender
- Mixing bowl
- Baking sheet
- Spatula
- Parchment paper
Ingredient Tips
- Ricotta and Feta: Use full-fat for creamy savory tart slices.
- Almonds: Grind finely for smooth umami-packed cheesecake crust.
- Tomatoes: Choose ripe cherry tomatoes for sweet savory comfort tart jam.
- Yogurt: Greek yogurt or sour cream adds tang to umami-packed cheesecake.
- Garlic: Grate fresh for balanced flavor in savory tart slices.
Directions for Savory Cheesecake with Roasted Tomato Jam
Let’s make this umami-packed cheesecake—a bold, savory delight!
Prepare Crust
- I preheat the oven to 340°F (170°C) and grease a 6-inch springform pan, lining the base with parchment.
- I mix 1 cup ground almonds, ½ cup grated parmesan, 3 tbsp melted butter, and a pinch of pepper in a bowl until combined.
- I press the mixture into the pan’s base and slightly up the sides, then bake for 10 minutes until lightly golden. I let it cool slightly for this savory comfort tart.
Make Filling
- In a food processor, I blend 250g ricotta, 150g crumbled feta, 2 eggs, 2 tbsp Greek yogurt, 1 grated garlic clove, zest of ½ lemon, and black pepper until silky.
- I pour the filling into the cooled crust and bake for 30–35 minutes until just set with a slight jiggle.
- I cool completely, then chill for 2 hours for firm savory tart slices.
Roast Tomato Jam
- I toss 1½ cups halved cherry tomatoes with 1 tbsp olive oil, 1 tsp balsamic vinegar, 1 tsp honey, salt, pepper, and optional chili flakes.
- I spread them on a parchment-lined baking sheet and roast at 355°F (180°C) for 30 minutes until jammy.
- I cool slightly and mash gently for a chunky jam for this umami-packed cheesecake.
Assemble and Serve
- I spoon the cooled tomato jam over the chilled cheesecake. I garnish with thyme leaves and a drizzle of olive oil, then slice into savory tart slices for serving.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 40–45 minutes
- Chill Time: 2 hours
- Total Time: ~3 hours
- Servings: 6–8
- Calories: ~300–350 kcal per serving
- Macros per Serving: 15g carbs, 12g protein, 25g fat, 2g fiber
Variations for Savory Cheesecake with Roasted Tomato Jam
Try these spins on this savory comfort tart:
- Nut Swap: Use walnuts or hazelnuts for the crust in savory tart slices.
- Cheese Swap: Try goat cheese instead of feta for smoother umami-packed cheesecake.
- Jam Twist: Use roasted red peppers for smoky savory comfort tart topping.
- Herb Boost: Add chives or za’atar to the filling for zesty umami-packed cheesecake, inspired by LaylaCooks’ Mexican Street Corn Brussels Sprouts.
- Mini Portions: Bake in ramekins for individual savory tart slices.
Serving Ideas:
- Pair with LaylaCooks’ Cucumber Blueberry Feta Salad for a fresh contrast.
- Serve with LaylaCooks’ Vanilla Raspberry Iced Latte for a cool drink.
- Enjoy with LaylaCooks’ The Best Peach Sorbet for a sweet finish.
Storage
- I store this savory comfort tart covered in the fridge for up to 3 days, keeping the tomato jam separate to maintain texture.
- I serve chilled or at room temperature, adding jam just before serving for vibrant umami-packed cheesecake.
- I avoid freezing to preserve creamy savory tart slices.
Serving Tips
- Presentation: Serve savory tart slices on a platter with extra thyme.
- Garnish: Drizzle olive oil or add microgreens for umami-packed cheesecake flair.
- Pairing: Enjoy with LaylaCooks’ Cucumber Mint Agua Fresca or a crisp salad.
- Portion Size: 1 slice per person for satisfying savory comfort tart.
- Occasions: Perfect for autumn brunches, dinner parties, or mezze spreads.
FAQs About Savory Cheesecake with Roasted Tomato Jam
Here are answers to common questions about this dish:
Can I make it ahead?
Yes, prepare a day ahead; flavors deepen overnight for better savory tart slices.
Do I need a springform pan?
It’s ideal, but a tart pan or lined cake pan works for umami-packed cheesecake.
Can I use dried herbs?
Yes, use sparingly; fresh thyme gives brighter savory comfort tart flavor.
Is it gluten-free?
Yes, the almond-parmesan crust is naturally gluten-free for savory tart slices.
Can I use store-bought jam?
Yes, but roasted cherry tomatoes offer richer flavor for umami-packed cheesecake.
More Delicious Appetizer Recipes You’ll Love
- Crispy Parmesan Asparagus Sticks
- Air Fryer Eggplant Asian Style
- Smoked Mexican Street Corn Dip
- Leftover Mashed Potato Cheese Puffs
Conclusion
Savory Cheesecake with Roasted Tomato Jam is a stunning, savory twist on a classic dessert. These savory tart slices, with creamy filling and jammy tomato topping, are perfect for autumn gatherings. Create this umami-packed cheesecake and enjoy the bold, delicious elegance of savory comfort tart!
Savory Cheesecake with Roasted Tomato Jam
Savory Cheesecake with Roasted Tomato Jam is a stunning, savory twist on a classic dessert. These savory tart slices, with creamy filling and jammy tomato topping, are perfect for autumn gatherings.
Ingredients
Parmesan-Almond Crust:
- 1 cup 100g finely ground almonds
- ½ cup 50g finely grated parmesan cheese
- 3 tbsp 45g unsalted butter, melted
- Pinch of black pepper
Savory Cheesecake Filling:
- 250 g ricotta cheese
- 150 g feta cheese crumbled
- 2 large eggs
- 2 tbsp 30g Greek yogurt or sour cream
- 1 garlic clove grated
- Zest of ½ lemon
- Black pepper to taste
Roasted Tomato Jam:
- 1½ cups 225g cherry tomatoes, halved
- 1 tbsp 15ml olive oil
- 1 tsp 5ml balsamic vinegar
- 1 tsp 5g honey
- Salt and pepper to taste
Pinch of chili flakes (optional)
- To Serve Optional:
- Fresh thyme leaves
- Drizzle of extra virgin olive oil
Instructions
Prepare Crust
- I preheat the oven to 340°F (170°C) and grease a 6-inch springform pan, lining the base with parchment. I mix 1 cup ground almonds, ½ cup grated parmesan, 3 tbsp melted butter, and a pinch of pepper in a bowl until combined. I press the mixture into the pan’s base and slightly up the sides, then bake for 10 minutes until lightly golden. I let it cool slightly for this savory comfort tart.
Make Filling
- In a food processor, I blend 250g ricotta, 150g crumbled feta, 2 eggs, 2 tbsp Greek yogurt, 1 grated garlic clove, zest of ½ lemon, and black pepper until silky. I pour the filling into the cooled crust and bake for 30–35 minutes until just set with a slight jiggle. I cool completely, then chill for 2 hours for firm savory tart slices.
Roast Tomato Jam
- I toss 1½ cups halved cherry tomatoes with 1 tbsp olive oil, 1 tsp balsamic vinegar, 1 tsp honey, salt, pepper, and optional chili flakes. I spread them on a parchment-lined baking sheet and roast at 355°F (180°C) for 30 minutes until jammy. I cool slightly and mash gently for a chunky jam for this umami-packed cheesecake.
Assemble and Serve
- I spoon the cooled tomato jam over the chilled cheesecake. I garnish with thyme leaves and a drizzle of olive oil, then slice into savory tart slices for serving.
Notes
- Chill the cheesecake for at least 2 hours for clean slices.
- Use fresh, ripe cherry tomatoes for the richest jam flavor.
- Store the tomato jam separately and spoon over just before serving.
- This recipe can be made one day in advance and keeps well in the fridge.
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