Mediterranean Savory Cheesecake with Roasted Tomato Jam & Parmesan-Herb Crust
A rich, velvety savory cheesecake made with cream cheese, feta, herbs, and parmesan — baked on a crispy parmesan-garlic crust. It’s topped with a glossy roasted tomato jam that brings sweetness, acidity, and Mediterranean freshness. A perfect appetizer or centerpiece for parties.
⏱ Time
Prep: 20 min
Cook: 45–50 min
Chill: 1–2 hours
Total: ~1 hour 30 min
🧾 Ingredients
Parmesan-Herb Crust
1 cup crushed crackers or breadcrumbs
½ cup grated parmesan
3 tbsp olive oil
½ tsp garlic powder
½ tsp dried oregano
¼ tsp black pepper
Savory Cheesecake Filling
300 g cream cheese, softened
½ cup ricotta OR Greek yogurt
⅓ cup crumbled feta (optional but amazing)
2 eggs
2 tbsp olive oil
1 clove garlic, minced
1 tbsp lemon zest
½ tsp oregano
½ tsp thyme
¼ tsp salt (feta and parmesan are salty)
¼ tsp pepper
Optional: 2 tbsp chopped basil or parsley
Roasted Tomato Jam
1 cup cherry tomatoes (halved)
1 tbsp olive oil
1 tsp honey
½ tsp balsamic vinegar
Pinch of salt
Pinch of pepper
👩🍳 Instructions
1. Make the Parmesan Crust
1. Mix crushed crackers, parmesan, butter, garlic powder, oregano, and pepper.
2. Press into the bottom of a 6-inch baking pan
3. Bake at 175°C (350°F) for 8 minutes.
4. Let cool.
2. Prepare the Savory Cheesecake Filling
1. Beat cream cheese until smooth.
2. Add ricotta/Greek yogurt, feta, garlic, lemon zest, salt, pepper, oregano, and thyme.
3. Mix well.
4. Add eggs one at a time, mixing gently (do NOT overmix).
5. Pour over the crust.
3. Bake
1. Bake at 160°C (325°F) for 40–45 minutes
Center should jiggle slightly
Sides should be set
2. Turn off oven → crack door slightly → let sit 10 minutes.
3. Cool completely.
4. Chill 1–2 hours for perfect texture.
4. Make the Roasted Tomato Jam
1. Toss cherry tomatoes with olive oil, honey, balsamic, salt, and pepper.
2. Roast at 200°C (400°F) for 12–15 minutes until soft and jammy.
3. Mash lightly with a spoon.
4. Cool to room temperature.
5. Assemble
Spoon roasted tomato jam on top of the chilled savory cheesecake.
Garnish with:
Fresh basil
Extra parmesan
Olive oil drizzle
Slice and serve.
🍽 Serving Suggestions
Serve with toasted baguette slices
Serve as a Christmas or winter appetizer
Serve with olives, roasted peppers, cucumber slices
Great on mezze boards
💡 Notes & Tips
Add sun-dried tomatoes inside the cheesecake for deeper flavor.
Use Greek yogurt instead of ricotta for lighter creaminess.
For a firmer texture → bake 5 minutes longer.
For a more gourmet winter touch → add caramelized onions on top with the tomato jam.
❓ frequently Asked Questions FAQ
Can I make it ahead?
Yes — tastes even better next day.
Can I make it spicy?
Add chili flakes to the tomato jam (optional).
Can I skip feta?
Yes — add extra 2 tablespoons parmesan.
🔢 Nutrition information
Calories: 210
Protein: 8g
Carbs: 7g
Fat: 16g