Savory Cheesecake with Homemade Tomato Jelly: a tasty and fresh idea I prepared for an evening with friends while watching Temptation Island. I was looking for dishes that are easy to serve cold, perfect for enjoying even while sitting on the couch, and this savory cheesecake was perfect! The base is made with crumbled taralli, the cream with cream cheese and parmesan, and topped with homemade tomato jelly, without gelatin but just a bit of cornstarch. The preparation is simple, just a few hours of rest in the fridge. It’s a tasty and versatile vegetarian dish that can be customized with what we have in the pantry: olives, cucumbers, tuna, capers… let your imagination run wild! Perfect as an appetizer or cold main dish for the summer.
Before moving on to the recipe, here are other simple ideas for evenings with friends
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 35 Minutes
- Portions: 10
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 304.95 (Kcal)
- Carbohydrates 11.59 (g) of which sugars 1.75 (g)
- Proteins 7.11 (g)
- Fat 25.50 (g) of which saturated 7.10 (g)of which unsaturated 3.55 (g)
- Fibers 0.87 (g)
- Sodium 438.87 (mg)
Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5.3 oz taralli
- 3.5 oz butter
- 2 packs cream cheese
- 1.8 oz grated parmesan
- salt
- pepper
- 1 fresh scallion
- 1/2 cup milk
- 8.8 oz ripe, fresh tomatoes
- A few drops Tabasco
- 1 tsp cornstarch (generous)
- A few leaves basil (optional)
Tools
- 1 Food Processor
- 1 Electric Whisk
- 1 Springform Pan
- 1 Immersion Blender
Preparation
Melt the butter in the microwave for a few seconds. Meanwhile, put the taralli in the food processor and blend them into a flour consistency. Add the melted butter to the crumbled taralli and mix well. Pour the mixture into an 8-inch springform pan, leveling it with the back of a spoon or your hand to form the cheesecake base. Place it in the refrigerator to rest while you prepare the cheese cream.
In a bowl, place the cream cheese, add a pinch of salt, some pepper, the chopped scallion, grated parmesan, and milk. Mix everything with the electric whisk until you get a smooth and creamy texture. Take the base out of the fridge and pour the cheese cream over it, leveling well with a spatula. Put it back in the refrigerator to set while you prepare the tomato jelly.
Wash the tomatoes and chop them into pieces, then place them in a non-stick pan. Add a pinch of salt and a few drops of Tabasco for a lively touch. If you like, you can also add some chopped onion, but it’s optional, or a few basil leaves. Place the pan on the stove and cook for about 5 minutes until the tomatoes start to soften. At this point, add a teaspoon of cornstarch and mix well. Cook for another couple of minutes until the sauce slightly thickens. Turn off the heat and let it cool a little.
When the tomato has thickened, transfer it to a tall, graduated cup, perfect for the immersion blender. Blend everything until you get a smooth and uniform jelly. Pour the tomato jelly over the cheese cream and place the cheesecake back in the refrigerator to rest for at least a couple of hours before serving.
NOTES
For this savory cheesecake, I recommend using an 8-inch springform pan: this way, it will be really easy to remove the cake from the mold without risking damaging it. I always put a sheet of parchment paper at the bottom of the pan for safety, but it’s optional; you can make it without.
This recipe is perfect for those looking for a vegetarian, light, and tasty dish. But the most fun part is personalizing the surface: you can add diced cucumbers, olives, crumbled tuna, or anything else your imagination and pantry suggest. This way, the cheesecake will always be different and perfect for any occasion!
If you liked the recipe or have questions, don’t hesitate to comment here or on social media Facebook, Pinterest, Instagram, and X.
FAQ (Questions and Answers)
Can I make the savory cheesecake without using the microwave?
Of course! You can melt the butter in a small saucepan over low heat, being careful not to burn it.
How long should I let the cheesecake rest in the refrigerator?
I recommend letting it rest for at least a couple of hours, so the cream sets well and the tomato jelly solidifies. If you have time, you can prepare it the day before: it will be even better!
