If you’re ready to wow your friends and family with something truly unique and bursting with flavor, this Cheesecake with Roasted Tomato Jam & Parmesan Crust Recipe is about to become your new favorite. Imagine a luscious, creamy savory cheesecake sitting on a crisp, cheesy Parmesan crust, topped generously with a sweet-and-tangy roasted tomato jam that adds a perfect balance of depth and brightness. This dish is an irresistible combination of textures and tastes that will elevate any gathering, turning a classic dessert format into something extraordinary and savory.
Ingredients You’ll Need
Gathering the ingredients for this savory cheesecake is refreshingly simple, yet each one plays an essential role in building those layers of flavor and unforgettable texture. From the salty bite of Parmesan in the crust to the fresh herbaceous notes in the filling, and the concentrated sweetness from the roasted tomato jam, these ingredients harmonize beautifully.
- Parmesan cheese (1 cup grated): This adds a nutty, salty flavor and crispness to the crust that sets the foundation.
- Panko breadcrumbs (1 cup): They bring an airy crunch to the crust, keeping it light and crisp.
- Unsalted butter (5 tablespoons, melted): Acts like the glue that binds the crust ingredients into a perfect, golden base.
- Black pepper (1/2 teaspoon): Adds a subtle spice to enhance the savory profile in the crust.
- Cream cheese (16 ounces, softened): Provides the creamy, tangy base for the cheesecake filling.
- Sour cream (1/2 cup): Gives the filling its silky texture and a mild tanginess.
- Eggs (2 large): Essential for structure, helping the cheesecake set beautifully.
- Grated Parmesan cheese (1/4 cup): Infuses the filling with savory richness and depth.
- Salt (1/4 teaspoon): Enhances all the flavors without overpowering.
- Black pepper (1/4 teaspoon): Provides a gentle warmth within the filling.
- Fresh thyme (1 teaspoon, chopped): Or dried thyme; this herb gives aromatic earthiness that brightens the filling.
- Cherry or grape tomatoes (2 cups, halved): The stars of the roasted tomato jam with their vibrant sweetness.
- Olive oil (2 tablespoons): Helps roast the tomatoes perfectly and adds richness.
- Balsamic vinegar (1 tablespoon): Adds acidity and depth to the tomato jam’s flavor.
- Honey (1 tablespoon): Balances acidity with a touch of natural sweetness.
- Garlic (1 clove, minced): Adds savory warmth and aromatic complexity to the jam.
- Salt (1/2 teaspoon): Brings out the best in the tomatoes’ flavor during roasting.
- Crushed red pepper flakes (1/4 teaspoon): Adds a gentle kick to the jam for subtle heat.
How to Make Cheesecake with Roasted Tomato Jam & Parmesan Crust Recipe
Step 1: Prepare the Parmesan Crust
Start by preheating your oven to 350°F (175°C). In a medium bowl, mix the grated Parmesan, panko breadcrumbs, melted butter, and black pepper together until everything is well combined. Press this mixture firmly into the bottom of a 9-inch springform pan, making sure it’s evenly distributed and packed tight. Bake it for 10 to 12 minutes or until it turns a lovely light golden color. When done, remove from the oven and let it cool slightly, so it sets the perfect crunchy base for your cheesecake.
Step 2: Make the Cheesecake Filling
While the crust cools, prepare the creamy filling. In a large mixing bowl, beat the softened cream cheese until silky smooth. Add in the sour cream, eggs, grated Parmesan, salt, black pepper, and chopped fresh thyme. Mix everything thoroughly until you have a luscious, creamy consistency. Pour this filling gently over your warm Parmesan crust, smoothing the top with a spatula for an even bake. Bake again at 350°F (175°C) for 35 to 40 minutes, or until the center just barely sets. Then, turn off the oven, leave the door slightly open, and allow your cheesecake to rest inside for an hour to avoid sudden temperature changes. Finally, transfer it to the fridge to chill for at least 4 hours or overnight for the best texture and flavor melding.
Step 3: Prepare the Roasted Tomato Jam
Turn the oven temperature up to 400°F (200°C) to roast your tomatoes. On a baking sheet, toss the halved cherry or grape tomatoes with olive oil, balsamic vinegar, honey, minced garlic, salt, and crushed red pepper flakes. Spread them out evenly, then roast for 25 to 30 minutes, giving the pan a good stir halfway through to caramelize them evenly. The tomatoes should become soft and jammy with a beautiful roasted depth. Let them cool slightly, then gently mash with a fork or spoon until the mixture resembles a chunky, spreadable jam.
Step 4: Assemble and Chill
Once the cheesecake has chilled, spread a generous layer of the roasted tomato jam over the top. This sweet-and-savory crowning touch complements the Parmesan crust and creamy filling perfectly, creating a sophisticated flavor profile that’s truly special. Slice into portions and get ready to impress your guests.
How to Serve Cheesecake with Roasted Tomato Jam & Parmesan Crust Recipe
Garnishes
To elevate your presentation, sprinkle some fresh thyme leaves or finely chopped chives over the tomato jam. A light drizzle of extra virgin olive oil or a few whole cherry tomatoes can also make this dish pop visually while enhancing the fresh, vibrant flavor.
Side Dishes
This savory cheesecake pairs beautifully with crisp crackers or toasty crostini, perfect for scooping or spreading layers. A light mixed green salad with a simple lemon vinaigrette offers a refreshing contrast that balances the richness of the dish, making it ideal for a sophisticated appetizer course.
Creative Ways to Present
Try serving individual mini cheesecakes made in ramekins or muffin tins for a charming party platter. You can also create a layered charcuterie board incorporating slices of this cheesecake alongside cured meats, olives, nuts, and fresh fruit for an impressive spread that invites nibbling and conversation.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake should be tightly wrapped or stored in an airtight container and kept in the refrigerator. It will stay fresh and delicious for up to 3 days, ensuring you can enjoy this flavorful treat without worry.
Freezing
If you want to freeze this masterpiece, wrap it securely in plastic wrap and then aluminum foil to prevent freezer burn. The cheesecake can be frozen for up to 2 months. When ready to enjoy, thaw it in the refrigerator overnight for the best texture and taste.
Reheating
This cheesecake is best served chilled, but if you prefer to enjoy at a softer texture, let slices come to room temperature for about 30 minutes before serving. Avoid reheating in the microwave or oven to preserve the delicate texture and flavors of the roasted tomato jam and creamy filling.
FAQs
Can I use regular cheddar cheese instead of Parmesan for the crust?
While cheddar could be used, Parmesan’s distinct nuttiness and sharpness give this crust its signature flavor and texture. For the best results, stick with Parmesan to keep the crust crisp and flavorful.
Is this cheesecake gluten-free?
Traditional panko breadcrumbs contain gluten, so for a gluten-free version, try substituting with gluten-free breadcrumbs or crushed nuts. The rest of the ingredients are naturally gluten-free.
Can I make the roasted tomato jam in advance?
Absolutely! Preparing the roasted tomato jam a day ahead allows flavors to deepen and makes assembly quicker on serving day. Just store it in an airtight container in the refrigerator.
What is the best type of tomatoes to use for the jam?
Cherry or grape tomatoes work wonderfully because of their natural sweetness and size, which roast evenly and caramelize beautifully for a rich jam.
Can I substitute the fresh thyme with another herb?
Fresh thyme brings an earthy aroma that pairs perfectly here, but if you’re out, rosemary or oregano can be interesting alternatives. Use sparingly to avoid overpowering the filling.
Final Thoughts
It’s not every day you come across a recipe as exciting and deliciously different as this Cheesecake with Roasted Tomato Jam & Parmesan Crust Recipe. Its layers of creamy, cheesy goodness combined with the sweet and savory complexity of roasted tomato jam create a dish that’s sure to be the star at your next gathering. So go ahead, give it a try—you might just find yourself making it again and again!
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Cheesecake with Roasted Tomato Jam & Parmesan Crust Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 6 hours (including chilling)
- Yield: 10 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American, Italian-Inspired
- Diet: Vegetarian
Description
This savory cheesecake features a unique Parmesan crust paired with a creamy cheesecake filling infused with fresh thyme, topped with a luscious roasted tomato jam that adds a perfect balance of sweetness and acidity. A sophisticated appetizer perfect for entertaining or as a flavorful first course.
Ingredients
For the Parmesan Crust:
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 5 tablespoons unsalted butter, melted
- 1/2 teaspoon black pepper
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1/2 cup sour cream
- 2 large eggs
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
For the Roasted Tomato Jam:
- 2 cups cherry or grape tomatoes, halved
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Make the crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine grated Parmesan, panko breadcrumbs, melted butter, and black pepper until evenly mixed. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 to 12 minutes until it turns lightly golden. Remove from the oven and let it cool slightly.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add sour cream, eggs, grated Parmesan, salt, black pepper, and thyme to the bowl. Mix thoroughly until the filling is fully combined and has a creamy consistency. Pour the filling over the prepared crust and smooth the surface with a spatula. Bake for 35 to 40 minutes in the same oven until the center is just set. Once baked, turn off the oven, crack the door open, and allow the cheesecake to rest inside for 1 hour. Then transfer it to the refrigerator and chill for at least 4 hours or overnight to set completely.
- Make the tomato jam: Increase the oven temperature to 400°F (200°C). On a baking sheet, toss the halved tomatoes with olive oil, balsamic vinegar, honey, minced garlic, salt, and crushed red pepper flakes until well coated. Roast for 25 to 30 minutes, stirring halfway through, until the tomatoes are soft, caramelized, and jam-like. Remove from the oven and let the mixture cool slightly before mashing gently to achieve a jam consistency.
- Assemble and serve: Once the cheesecake is well chilled, spread the roasted tomato jam evenly over the top. Slice and serve as a savory appetizer or elegant first course, accompanied by crackers or crostini for added texture.
Notes
- This savory cheesecake pairs beautifully with crackers or crostini.
- For deeper flavor, prepare the roasted tomato jam a day in advance.
- Use full-fat cream cheese and sour cream for the best creamy texture and richness.
