Savory Cheesecake with Tomato Jam
Recipe by Shannon
I'm sure you could halve the recipe and bake it in a smaller 4" springform, but I didn't have one so I scaled up!
8oz 1/3rd less cream cheese, RT
8oz ricotta, RT
7oz goat cheese, RT
6T chopped fresh basil
2T chopped fresh parsley
1/3t sea salt
freshly ground pepper, to taste
3 eggs, RT
tomato jam
Preheat oven to 330deg.
In the bowl of a stand mixer, cream together the three cheeses. Add herbs, salt and pepper and mix until well combined. Add eggs, one at a time and mix well after each addition. Pour batter into a 9" springform pan sprayed with nonstick spray.
Bake at 330deg for 15min, then lower temperature to 300deg and bake for 30min. Turn oven off and leave the cheesecake in the oven for 1hr. Then remove and cool. If making ahead of time, cover and refrigerate. Remove from fridge an hour or two before serving.
To serve, top with tomato jam and provide crackers, pita chips, or your favorite dipper!
Have I sold you on tomato jam yet? It's sweet and spicy, and has some texture... more complex than ketchup (since Ricki asked). I'll be making my third batch this weekend, and giving canning a shot... wish me luck!
23 comments:
Amazing, amazing, amazing! Seriously, so good!
Finally! I've been waiting patiently for this post!!! THIS WAS DELICIOUS!!! EVERYONE MAKE IT!
This savory cheesecake looks amazing, Shannon! I could do some damage with a handful of crackers... or just a spoon ;).
what an awesome idea!!!
genius!
it's about time someone made a savory cheesecake.
it came out great girl!!
This was SO GOOD. Also, you'll be pleased to know I just emailed this to five people because I've been raving about it ever since last week.
Amazing! Goat cheese? Drooool
I made a savory pesto cheesecake for a dinner party a few months ago and it was the HIT of the party! I bet this would have been the HIT squared.
A savory cheesecake sounds AMAZING!
This was delicious and I can't wait to try making it!
I'm definitely sold on the tomato jam! I don't often love cheesecake (weird, I know) but perhaps a savory version's just what I need!
Wow -- that looks great!
Mmm, this was SO good! I loved the goat cheese addition of course too. Hope the canning goes well :)
I'm chomping at the bit! That looks extraordinary!
This looks delicious. I've never made a savory cheesecake before. I saw a recipe the other day for one, and it used gorgonzola, figs, caramelized onions and walnuts. Mmm.
I love savory cheesecakes. I've never made one before but I've always been thinking it would be perfect as a party app.
Great to finally meet you last night! Had a lovely time. This looks delicious!
This looks wonderful!!
I've never understood the concept of eating a savory cheesecake. I imagined you ate it just like a regular cheesecake and it grossed me out. Really, it's just like eating spoonfuls of spinach dip sans crackers! I will make this one day.
I absolutely love savory cheesecakes, as noted by the handful on my blog...such a great appetizer to feed a crowd. Keeping this one in mind for next time :)
Ahh this was SO good!!! I really need to make this ASAP!! Great to see you the other night :)
Aw, it sounds like from all the cheers in the comment section that this cheesecake is a complete bombshell! It must be the goat cheese ;-) I'd love to try this recipe--it seems like a nice weekend cooking project and a little more interesting than the bean and lentil soups I've been making.
This was such a great addition to the spread. Loved it!
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