This twist on a savory cheesecake incorporates the vibrant flavor of tomatoes directly into the creamy filling, creating a beautifully balanced dish with layers of flavor.
The crust could just be a parmesan crisp that it is set on after baking separately, and it could be topped with a basil gremolata, or basil compote, or basil-infused honey or just pesto
Servings: 8-10
Preparation Time: 25 minutes
Cooking Time: 50 minutes (plus cooling time)
Ingredients:
For the Crust:
1 cup crackers or breadcrumbs (e.g., Ritz, Panko, or similar)
1/4 cup grated Parmesan cheese
4 tbsp unsalted butter, melted
For the Filling:
12 oz cream cheese, softened
1/2 cup ricotta cheese
1/4 cup grated Parmesan or Pecorino Romano
1/2 cup roasted tomato purée (instructions below)
2 large eggs
1/4 cup heavy cream
1 tbsp fresh basil, finely chopped (or 1 tsp dried)
1 clove garlic, minced
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp freshly ground black pepper
For the Roasted Tomato Purée:
2 cups cherry or Roma tomatoes, halved
1 tbsp olive oil
1/2 tsp salt
1/2 tsp sugar
For Garnish:
1/2 cup cherry tomatoes, halved (optional for topping)
Fresh basil leaves
Directions:
Prepare the Roasted Tomato Purée:
Preheat the oven to 400°F (200°C).
Toss the tomatoes with olive oil, salt, and sugar. Spread them on a baking sheet lined with parchment paper.
Roast for 20-25 minutes, or until soft and slightly caramelized.
Blend the roasted tomatoes into a smooth purée and set aside to cool.
Make the Crust:
Reduce the oven temperature to 350°F (175°C).
In a bowl, mix the crackers or breadcrumbs with Parmesan and melted butter.
Press the mixture into the bottom of a 9-inch springform pan to form an even crust.
Bake for 10 minutes, then set aside to cool.
Prepare the Tomato-Infused Filling:
In a large bowl, beat the cream cheese until smooth.
Add ricotta, Parmesan, roasted tomato purée, eggs, heavy cream, basil, garlic, smoked paprika, salt, and pepper. Beat until creamy and fully combined.
Taste the filling and adjust seasoning as needed.
Assemble and Bake:
Pour the tomato-infused filling over the pre-baked crust. Smooth the top with a spatula.
Bake at 350°F (175°C) for 35-40 minutes, or until the center is set but slightly jiggly.
Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 30 minutes.
Garnish and Serve:
If desired, sauté or roast halved cherry tomatoes for a fresh topping. Arrange them on top of the cooled cheesecake along with fresh basil leaves.
Serve at room temperature or slightly chilled.
