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
Scale
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.
