Ingredients
For the Savory Crust:
100 g walnuts, toasted and finely chopped ๐ฅ
50 g grated Parmesan ๐ง
60 g unsalted butter, melted
Pinch of salt
For the Cheesecake Filling:
200 g goat cheese (soft, fresh)
250 g ricotta cheese
2 large eggs ๐ฅ
2 tbsp crรจme fraรฎche or sour cream
Zest of 1 lemon ๐
Salt and freshly ground black pepper
For the Tomato-Balsamic Jam:
300 g cherry tomatoes, halved ๐
2 tbsp olive oil
1 tbsp brown sugar
2 tbsp balsamic vinegar
Salt & pepper to taste
Fresh thyme (optional)
Optional Garnish:
Microgreens
Cracked black pepper
Extra drizzle of balsamic reduction
Instructions
Before baking begins:
Imagine cutting into a cheesecake, but instead of sweetness, you taste creamy goat cheese, nutty crunch, and an explosion of tangy-sweet tomato glaze.
Make the Crust
Preheat oven to 160ยฐC (320ยฐF).
In a bowl, mix toasted chopped walnuts, Parmesan, melted butter, and a pinch of salt. Press mixture firmly into the base of greased muffin tins or small springform pans. Bake for 8โ10 minutes until golden and set. Let cool.
Prepare the Filling
In a food processor, blend goat cheese, ricotta, crรจme fraรฎche, lemon zest, eggs, salt, and pepper until completely smooth and fluffy. Spoon mixture over the cooled crusts and tap to smooth tops.
Bake the Cheesecakes
Place cheesecakes in a water bath (bain-marie) and bake for 25โ30 minutes until just set with a slight wobble. Cool completely, then refrigerate for at least 2 hours (overnight for best texture).
Make the Tomato-Balsamic Jam
Toss halved cherry tomatoes with olive oil, sugar, salt, pepper, and thyme. Roast at 160ยฐC (320ยฐF) for 45 minutes until blistered and caramelized. Transfer to a saucepan, add balsamic vinegar, and simmer 5โ10 minutes until thick and jammy.
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