If you’ve ever longed for a show-stopping appetizer that’s both elegant and irresistibly delicious, look no further than this Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust. Imagine the tang of roasted tomato jam, the nuttiness of a Parmesan crust, and creamy, herby cheesecake all in a single, stunning slice. This crowd-pleaser elevates any gathering—from casual game nights to sophisticated dinner parties. Every bite is a harmony of flavors, and you’ll be amazed at how simple it is to whip up this gourmet masterpiece!
Ingredients You’ll Need
The ingredient list for Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust is refreshingly straightforward, but each component plays a star role in flavor, texture, or even color. Together, they create an appetizer that feels restaurant-worthy but with a fraction of the effort.
- Grated Parmesan cheese (1 cup): This creates a nutty, golden crust that’s anything but boring.
- Plain breadcrumbs (3/4 cup): They add crispy structure and soak up that buttery goodness in the crust.
- Unsalted butter, melted (4 tablespoons): Richness and flavor in every bite, making that crispy base melt in your mouth.
- Cream cheese, softened (16 oz): The star of the filling—smooth, creamy, and essential for luscious texture.
- Sour cream (1/2 cup): Adds a subtle tang that balances all the rich, savory notes.
- Large eggs (2): They gently bind the filling, ensuring a fluffy yet sliceable cheesecake.
- Kosher salt (1/2 teaspoon): Just the right amount of salt amplifies every other flavor.
- Black pepper (1/4 teaspoon): For a peppery pop that peeks through in each forkful.
- Garlic powder (1/4 teaspoon): Rounds out the filling with savory depth—don’t skip it!
- Chopped fresh chives (1 tablespoon): These bring a fresh, oniony lift to the cheesecake.
- Dried thyme (1/2 teaspoon): An earthy, aromatic touch that pairs beautifully with tomatoes.
- Cherry tomatoes, halved (1 cup): These sweet beauties roast into a jammy, deeply flavored topping.
- Olive oil (1 tablespoon): Helps caramelize the tomatoes for the perfect jam.
- Balsamic vinegar (1 teaspoon): Adds tang and sweetness to the tomato jam—absolutely essential!
- Sugar (1 teaspoon): A pinch transforms the tomatoes into a sticky, jam-like topping.
- Salt (pinch): Draws out the natural juices and sweetness in the tomatoes.
How to Make Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust
Step 1: Make the Parmesan Crust
Start by preheating your oven to 325°F. Combine the grated Parmesan, breadcrumbs, and melted butter in a bowl. This mixture should resemble wet sand—press it firmly into the bottom of a 9-inch springform pan to form a sturdy yet flavorful base. Bake for 10 minutes until beautifully golden, then let it cool while you prep the filling. This Parmesan crust gives the Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust its signature edge.
Step 2: Prepare the Savory Cheesecake Filling
Grab your largest mixing bowl and beat the softened cream cheese until it’s creamy and lump-free. Add the sour cream, eggs, kosher salt, pepper, garlic powder, chopped chives, and dried thyme. Beat everything together until smooth—don’t rush this step! A silky batter means your cheesecake will bake up ethereal and custardy. Pour the filling over your cooled crust, then smooth it out for an even top.
Step 3: Bake the Cheesecake
Slide the filled pan into your preheated oven and bake for 40 to 45 minutes. The center should look just set—give the pan a gentle jiggle, and it should move ever-so-slightly. Let your cheesecake cool to room temperature, then refrigerate for at least two hours (overnight is even better). This cooling step makes the Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust beautifully sliceable and extra flavorful.
Step 4: Make the Roasted Tomato Jam
Turn up your oven to 400°F. Toss the halved cherry tomatoes with olive oil, balsamic vinegar, sugar, and a pinch of salt. Spread them onto a baking sheet and roast for 20 to 25 minutes, or until they’re caramelized and jammy. Afterward, gently mash them with a fork to create a thick, rustic jam. Let this cool completely; it’s the crowning jewel for your cheesecake.
Step 5: Assemble and Serve
When it’s time to serve, gently release the cheesecake from the springform pan. Spread the roasted tomato jam lavishly over the chilled surface. The colors alone will make your guests swoon, but wait until they take a bite. Each forkful delivers a perfect balance of tang, creaminess, and savory crunch—every element of Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust shines in this final step.
How to Serve Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust
Garnishes
A little fresh greenery sends this appetizer over the top. Sprinkle extra chopped chives, delicate microgreens, or some shaved Parmesan—but don’t forget a drizzle of olive oil for shine. The pop of green and added Parmesan bring out all the best flavors in Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust.
Side Dishes
The cheesecake is rich, so serve it with bright, crunchy sides like a simple arugula salad with lemon vinaigrette or a platter of lightly pickled vegetables. Toasted crostini or seeded crackers are perfect for piling on that creamy cheesecake and sweet-tangy jam.
Creative Ways to Present
Slice into elegant wedges for a formal affair, cut small squares for a tapas spread, or offer on mini toasts for easy finger food at parties. For something really eye-catching, serve this Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust in individual ramekins for a personalized treat at each place setting!
Make Ahead and Storage
Storing Leftovers
Simply cover any remaining cheesecake tightly with plastic wrap or foil and keep it in the fridge for up to three days. You’ll love how the flavor deepens with time, making next-day slices even more irresistible! The jam can be stored separately in an airtight container for optimal freshness.
Freezing
To freeze, wrap the cheesecake (without the tomato jam) tightly in plastic and a layer of foil. It’ll keep well for up to one month. Thaw in the fridge overnight, then top with the jam just before serving for the freshest flavor.
Reheating
While this appetizer is best enjoyed chilled or at room temperature, you can gently warm slices in a low oven (about 250°F) if you prefer. Just watch carefully so the cheesecake doesn’t dry out, and always add the tomato jam after reheating.
FAQs
Can I make Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust ahead of time?
Absolutely! In fact, the flavors only get better with a little chill time. Prepare the cheesecake a day in advance and stash it in the fridge—just wait to add the tomato jam until you’re ready to serve for peak freshness.
What’s the best way to keep the crust crispy?
Letting the crust bake on its own before adding the filling ensures it develops that golden, crisp texture. Make sure it’s completely cool before pouring in the filling for the best results.
Can I use other herbs besides chives and thyme?
Definitely! Fresh basil, parsley, or even tarragon would all pair beautifully here, especially with the roasted tomatoes. Feel free to get creative and use what’s fresh or already in your fridge.
Is this recipe gluten-free?
As written, it contains regular breadcrumbs, but you can easily swap in your favorite gluten-free breadcrumbs and double-check your Parmesan for any additives. Everything else in Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust is naturally gluten-free.
How do I prevent cracks in my savory cheesecake?
Don’t overbake! The center should still jiggle just a little when it comes out of the oven. Also, make sure your ingredients are at room temperature and mix just until smooth to help avoid any pesky cracks.
Final Thoughts
Few appetizers impress the way Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust does—I can honestly say it’s one of those recipes you’ll make time and again! Whether you’re a seasoned host or just looking to try something new, this dish is sure to wow your table. Grab your springform pan and give it a try; your next gathering (and your taste buds) will thank you.
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Savory Cheesecake with Roasted Tomato Jam & Parmesan Crust Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the savory goodness of this unique Savory Cheesecake with a flavorful Roasted Tomato Jam and a crispy Parmesan Crust. Perfect for serving as an appetizer or a delightful snack.
Ingredients
Cheesecake:
- 1 cup grated Parmesan cheese
- 3/4 cup plain breadcrumbs
- 4 tablespoons unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup sour cream
- 2 large eggs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 tablespoon chopped fresh chives
- 1/2 teaspoon dried thyme
Roasted Tomato Jam:
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- 1 teaspoon sugar
- Pinch of salt
Instructions
- Crust: Preheat the oven to 325°F. Combine Parmesan, breadcrumbs, and melted butter. Press into a 9-inch springform pan, bake for 10 minutes, and cool.
- Cheesecake Filling: Beat cream cheese until smooth. Add sour cream, eggs, salt, pepper, garlic powder, chives, and thyme. Pour over crust, bake for 40–45 minutes, cool, then refrigerate for 2 hours.
- Tomato Jam: Toss cherry tomatoes with olive oil, balsamic vinegar, sugar, and salt. Roast at 400°F for 20–25 minutes, mash lightly, and cool. Top chilled cheesecake with tomato jam before serving.
Notes
- This cheesecake can be made a day ahead and stored in the fridge.
- For extra flavor, add a pinch of red pepper flakes to the tomato jam.
- Serve with crostini or crackers as an appetizer.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 4g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 95mg
