Description
- A unique savory cheesecake featuring a nutty Parmesan crust, a creamy goat cheese and ricotta filling, and a vibrant, tangy-sweet balsamic tomato glaze. Baked as individual mini cheesecakes, perfect for appetizers.
Ingredients
Scale
For the Savory Crust:
- 100 g walnuts, toasted and finely chopped
- 50 g grated Parmesan
- 60 g unsalted butter, melted
- Pinch of salt For the Cheesecake Filling:
- 200 g soft fresh goat cheese
- 250 g ricotta cheese
- 2 large eggs
- 2 tablespoons crème fraîche or sour cream
- Zest of 1 lemon
- Salt and freshly ground black pepper, to taste For the Tomato-Balsamic Jam:
- 300 g cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 2 tablespoons balsamic vinegar
- Salt and pepper, to taste
- Optional: Fresh thyme Optional Garnish:
- Microgreens
- Cracked black pepper
- Extra drizzle of balsamic reduction
Instructions
- Make the Crust: Preheat the oven to 160°C (320°F). In a medium bowl, thoroughly mix the toasted finely chopped walnuts, grated Parmesan, melted unsalted butter, and a pinch of salt until well combined. Press this mixture firmly and evenly into the base of greased muffin tins (for mini cheesecakes) or small springform pans. Bake for 8–10 minutes, or until the crusts are golden brown and appear set. Remove from the oven and let them cool completely on a wire rack.
- Prepare the Filling: While the crusts cool, prepare the cheesecake filling. In a food processor, combine the soft fresh goat cheese, ricotta cheese, 2 large eggs, 2 tablespoons of crème fraîche or sour cream, the zest of 1 lemon, and salt and freshly ground black pepper to taste. Blend until the mixture is completely smooth and fluffy, scraping down the sides as needed. Spoon the creamy cheesecake mixture over the cooled crusts in the prepared pans, filling them evenly. Gently tap the pans lightly on the counter a few times to help settle the filling and smooth the tops.
- Make the Tomato-Balsamic Jam: While the cheesecakes cool and chill, prepare the savory jam. In a medium bowl, toss the halved cherry tomatoes with olive oil, brown sugar, salt, pepper, and fresh thyme (if using). Spread the seasoned tomatoes in a single layer on a baking sheet. Roast them in the preheated oven at 160°C (320°F) for about 45 minutes, or until they are blistered, softened, and slightly caramelized. Transfer the roasted tomatoes to a small saucepan. Add the balsamic vinegar. Simmer over low heat for 5–10 minutes, stirring occasionally, until the mixture has thickened to a rich, jammy consistency. Taste and adjust seasoning if necessary. Let the tomato-balsamic jam cool completely.
- Bake the Cheesecakes: Carefully place the filled cheesecake pans into a larger baking dish. Fill the larger baking dish with hot water until it reaches about halfway up the sides of the cheesecake pans (this is a water bath or bain-marie, crucial for even baking and preventing cracks). Bake the cheesecakes in the preheated oven for 25–30 minutes, or until the edges are just set but there’s still a slight wobble in the very center when gently shaken. Remove the cheesecake pans from the water bath and let them cool completely on a wire rack. Once cool, refrigerate for at least 2 hours, or ideally overnight, for the best firm texture and flavor development.
- Assemble and Serve: Once the cheesecakes are fully chilled and set, carefully unmold them from their pans. Spoon a generous dollop of the cooled tomato-balsamic jam over the top of each mini cheesecake. For optional garnish, sprinkle with microgreens, cracked black pepper, or an extra drizzle of store-bought balsamic reduction. Serve slightly chilled or at room temperature.
Notes
- Crust Firmness: Ensure the crust is baked until golden and completely cooled. A well-chilled crust prevents crumbling when unmolding.
- Water Bath: Don’t skip the water bath! It provides gentle, even heat, preventing cracks and ensuring a smooth, creamy cheesecake texture.
- Cheese Quality: Use fresh, high-quality goat cheese and ricotta for the best flavor and creamiest filling. Drain ricotta if it’s very watery.
- Tomato Jam Consistency: Simmer the jam until it’s truly thick and coats the back of a spoon. This ensures it stays on top of the cheesecake.
- Chilling Time: The minimum 2 hours of chilling (overnight is best) is crucial for the cheesecakes to set fully and for flavors to meld.
- Prep Time: PT30M
- chilling (or overnight): PT3H
- Cook Time: PT45M
- Category: Desserts
- Method: Baking, Roasting, Simmering
- Cuisine: Fusion
Nutrition
- Serving Size: 1/8 of full recipe
- Calories: ~347 kcal
- Sugar: ~4.5 g
- Sodium: ~212 mg
- Fat: ~30.3 g
- Saturated Fat: ~13.7 g
- Unsaturated Fat: ~16.6 g
- Trans Fat: ~0.3 g
- Carbohydrates: ~6.8 g
- Fiber: ~1.0 g
- Protein: ~12.3 g
- Cholesterol: ~93.1 mg
Keywords: Savory Cheesecake, Not-So-Sweet Cheesecake, Tomato Glaze, Balsamic Cheesecake, Goat Cheese Cheesecake, Mini Cheesecakes, Appetizer Cheesecake, Unique Cheesecake, Fusion Dessert, Gourmet Appetizer