Introduction
When we think of cheesecake, we usually imagine something sweet and creamy. But have you ever tried a savory cheesecake? This recipe will take your taste buds on a fun twist with a rich, cheesy filling, a salty parmesan crust, and a sweet and tangy roasted tomato jam on top.
This savory cheesecake is smooth, creamy, and packed with flavor. The crust is made with crushed crackers and parmesan cheese, giving it a crunchy and cheesy base. The filling is a mix of cream cheese, sour cream, and savory herbs. Then comes the star topping — a slow-roasted tomato jam that adds a touch of sweetness and depth. Ready to give your classic cheesecake a savory makeover? Let’s get started!
Ingredients – Cheesecake with Roasted Tomato Jam & Parmesan Crust
Here are the ingredients you’ll need for this savory cheesecake recipe. Make sure to gather everything before you start.
For the Parmesan Crust:
- 1 ½ cups crushed buttery crackers (like Ritz)
- ½ cup grated parmesan cheese
- 5 tablespoons melted butter
For the Savory Cheesecake Filling:
- 16 oz (2 blocks) cream cheese, softened
- ½ cup sour cream
- 2 large eggs
- 1 cup shredded sharp cheddar cheese
- 1 tablespoon all-purpose flour
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons chopped fresh chives (optional)
For the Roasted Tomato Jam:
- 2 cups cherry tomatoes, halved
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 teaspoon balsamic vinegar
- A pinch of salt
- A pinch of chili flakes (optional, for a little kick)
Step-by-Step Process – Cheesecake with Roasted Tomato Jam & Parmesan Crust
Step 1: Prepare the Parmesan Crust
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the crushed crackers and parmesan cheese.
- Add the melted butter and stir until the mixture looks like wet sand.
- Press the crust mixture into the bottom of a springform pan (8 or 9-inch works best).
- Bake the crust for 10 minutes. Then let it cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add the sour cream, eggs, cheddar cheese, flour, garlic powder, onion powder, salt, and pepper.
- Mix until everything is well combined and creamy.
- Gently fold in chopped chives if using.
- Pour the filling over the pre-baked crust and smooth the top.
Step 3: Bake the Cheesecake
- Bake the cheesecake in the oven at 325°F (160°C) for about 45-55 minutes.
- It’s done when the edges are set but the center still jiggles a little.
- Turn off the oven, open the door slightly, and let the cheesecake cool inside for 30 minutes.
- Then remove it and let it cool completely before chilling in the fridge for at least 4 hours or overnight.
Step 4: Make the Roasted Tomato Jam
- While the cheesecake is cooling, make the jam.
- Preheat your oven again to 375°F (190°C).
- Place the halved cherry tomatoes on a baking sheet.
- Drizzle with olive oil, honey, balsamic vinegar, salt, and chili flakes.
- Roast for 25-30 minutes until the tomatoes are soft and slightly caramelized.
- Let it cool and mash lightly to form a chunky jam.
Step 5: Assemble and Serve
- Once the cheesecake is chilled, remove it from the springform pan.
- Spoon the roasted tomato jam over the top.
- Slice and serve! It tastes great at room temperature or slightly warmed.
Nutritional Information
| Nutrient | Amount per Slice |
|---|---|
| Calories | 320 kcal |
| Protein | 9 g |
| Total Fat | 24 g |
| Saturated Fat | 13 g |
| Carbohydrates | 15 g |
| Sugars | 5 g |
| Fiber | 1 g |
| Sodium | 420 mg |
| Calcium | 160 mg |
Frequently Asked Questions
Q1: Can I make this cheesecake ahead of time?
Yes! In fact, it tastes even better the next day. Just keep it covered in the fridge and add the tomato jam right before serving.
Q2: Can I freeze this savory cheesecake?
Absolutely. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving.
Q3: Can I use another type of cheese in the filling?
Sure! You can swap cheddar for gouda, gruyere, or even feta for a different flavor.
Q4: What can I serve with this cheesecake?
It pairs well with a green salad, roasted vegetables, or even a simple soup. It can be a main dish or a fancy appetizer.
Q5: Is the tomato jam very sweet?
Not too sweet — it’s balanced with tangy vinegar and savory roasted flavor. You can adjust the honey to make it more or less sweet as you like.
Final Thoughts
This Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust is not your average dessert — it’s a flavorful, cheesy, and elegant dish that will surprise your guests in the best way. Whether you’re hosting a dinner party or just feeling adventurous in the kitchen, this recipe is a fun way to try something new.
The creamy filling, crunchy crust, and sweet-savory jam all come together perfectly in every bite. Plus, it’s easy to make with simple ingredients you might already have at home. Once you try it, you might never look at cheesecake the same way again! So go ahead — gather your ingredients, follow the steps, and enjoy a slice of this savory magic. Happy cooking!
