Ingredients
- 1 cup finely ground almonds
- 1/2 cup finely grated Parmesan cheese
- 3 tablespoons melted unsalted butter
- Pinch of black pepper
- 250 grams ricotta
- 150 grams feta cheese, crumbled
- 2 large eggs
- 2 tablespoons Greek yogurt
- 2 tablespoons sour cream
- 1 garlic clove, grated
- Zest of 1/2 lemon
- 11/2 cups cherry tomatoes, halved
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- 1 teaspoon honey
- Salt
- Pinch of chili flakes
- Fresh thyme leaves
- Drizzle of extra virgin olive oil
Directions
Preheat the oven to 170°C (340°F).
Grease a 6-inch springform pan or tart ring.
In a bowl, combine the almond flour, parmesan, melted butter, and pepper.
Mix until the ingredients are just combined.
Press the mixture firmly into the base and slightly up the sides of the prepared pan.
Bake the crust for 10 minutes until lightly golden.
Let the crust cool slightly while preparing the filling.
In a food processor or blender, combine the ricotta, feta, eggs, yogurt, garlic, lemon zest, and black pepper.
Blend until the mixture is silky-smooth.
Pour the filling into the cooled crust.
Bake for 30–35 minutes, or until the center is just set with a gentle jiggle.
Let the cheesecake cool completely, then refrigerate for at least 2 hours.
Preheat a separate oven to 180°C (355°F).
Toss cherry tomatoes with olive oil, balsamic vinegar, honey, salt, pepper, and optional chili flakes.
Spread the seasoned tomatoes on a lined baking tray.
Roast for 30 minutes until jammy.
Let the roasted tomatoes cool slightly, then mash gently to create a chunky jam.
Spoon the cooled tomato jam over the chilled cheesecake.
Garnish with fresh thyme leaves and a light drizzle of olive oil.
Slice and serve.
Frequently Asked Questions
How long does this Savory Cheesecake need to chill before serving?
For the best texture and flavor integration of the ricotta and feta filling, this savory cheesecake requires a minimum chilling time of 6 hours, though overnight is highly recommended. Chilling allows the structure to fully set after its long 3 hour and 40 minute bake time. Serve directly from the refrigerator for the firmest slice.
Can I substitute the Parmesan cheese in the crust of this savory cheesecake?
While the Parmesan cheese is key to the unique savory flavor of the crust, you can substitute it with an equal amount of finely grated Pecorino Romano for a sharper taste. Ensure you maintain the other crust ingredients like the 1 cup of ground almonds and 3 tablespoons of melted butter for structural integrity.
What is the best way to prevent my Savory Cheesecake from cracking during the long bake time?
Since this recipe bakes for nearly four hours at 170°C (340°F), preventing cracks is crucial; use a water bath (bain-marie) placed beneath your springform pan to ensure gentle, even heat distribution. Also, ensure your eggs are fully incorporated but avoid over-beating the filling, as air bubbles can lead to cracking as it cools.
