Description
Not-So-Sweet Cheesecake with balsamic tomato glaze is a savory twist on the classic dessert creamy, herby, and perfectly balanced.
Ingredients
2 cups cream cheese
1 cup ricotta cheese
1/2 cup Parmesan cheese
3 large eggs
2 tbsp olive oil
1 cup cherry tomatoes
1/3 cup balsamic vinegar
1 tbsp fresh thyme
Optional: lean beef strips or grilled chicken
Instructions
1. Preheat oven to 325°F (165°C) and prepare springform pan.
2. Beat cream cheese, ricotta, eggs, and Parmesan until smooth.
3. Pour batter into pan and bake 45–50 minutes until set.
4. Simmer balsamic vinegar with cherry tomatoes to make glaze.
5. Cool cheesecake completely, then top with balsamic tomato glaze before serving.
Notes
Chill cheesecake overnight for best texture.
Swap beef or chicken for mushrooms to keep it vegetarian.
Pairs perfectly with fresh arugula salad.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Savory Cheesecake
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 6g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 85mg
Keywords: Not-So-Sweet Cheesecake, savory cheesecake, balsamic glaze, tomato topping