Description
A savory cheesecake recipe featuring a tangy balsamic tomato glaze.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons melted unsalted butter
- 3 (8 ounce) packages cream cheese, softened
- 1 cup ricotta cheese
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/4 cup balsamic vinegar
- 1 cup cherry tomatoes, halved
- 1 tablespoon brown sugar
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.
- Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from oven and let cool slightly.
- Beat the softened cream cheese, ricotta cheese, 1/2 cup sugar, and vanilla extract in a large bowl until smooth. Beat in the eggs one at a time, mixing just until combined after each addition. Pour the filling over the crust.
- Place the springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan to reach halfway up the sides of the springform pan (this creates a water bath).
- Bake for 50 to 60 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Remove from the water bath and cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight.
- To make the glaze, combine balsamic vinegar, cherry tomatoes, brown sugar, and salt in a small saucepan. Bring to a simmer over medium heat. Cook for 10 to 15 minutes, stirring occasionally, until the liquid thickens slightly and coats the back of a spoon. The tomatoes should soften.
- Remove the glaze from the heat and let it cool slightly. Remove the cheesecake from the pan. Spoon the balsamic tomato glaze over the top of the chilled cheesecake before serving.
Notes
- For the best texture, make sure your cream cheese and ricotta are fully softened before mixing.
- Do not overmix the eggs into the batter; this can cause cracking.
- Chill the cheesecake completely before adding the glaze for clean slicing.
- Prep Time: 25 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25
- Sodium: 250
- Fat: 22
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 7
- Cholesterol: 75
Keywords: cheesecake, balsamic glaze, tomato, sweet, savory, dessert, baked cheesecake