My son, Henri, does not adore sweets like I do (believe it or not!). But he does love a good cheesecake and we decided to make a savory version featuring cheeses we tasted at Redhead Creamery. This cheesecake features cream cheese, fromage blanc, and cheddar and is topped with an incredible roasted tomato and feta sauce.
Be sure to check out Zoë Bakes on Magnolia Network so you can see us make this recipe and my popular blueberry swirl cheesecake as well! The jars I used for this recipe are mini Weck jars and can be purchased at many retailers. Here is a link for the jars on Amazon.
This savory cheesecake could be served as an appetizer, or even at the close of a meal as a sort of “cheese course.” Of course, it’s also great as a snack, or perhaps even in a brunch spread. I believe you can eat cheesecake anytime!
- 1 tbsp olive oil
- 1 small white onion minced
- Salt and pepper
- Thyme sprig
- Bay leaf
- 8 oz cream cheese softened
- 4 oz 4 ounces fromage blanc or crème fraiche
- 2 eggs
- 3 egg yolks
- 2 tbsp heavy whipping cream
- 4 oz aged cheddar cheese grated
- Sliced bread for serving
Roasted Tomato & Feta Sauce
- 8 oz block feta
- 2 pints cherry tomatoes
- 1 shallot chopped
- 3 cloves garlic smashed
- Red pepper flakes to taste
- 1 tsp garlic powder
- 3 sprigs thyme
- 1/2 cup olive oil
- 1 tbsp balsamic vinegar
- Preheat the oven to 325 degrees F.
- Sauté onion, thyme, bay leaf, salt and pepper in the olive oil until soft, about 5 minutes.
- In a large mixing bowl, cream together cream cheese, fromage blanc, whole eggs, egg yolks and heavy cream until smooth. Stir in the grated cheddar cheese and sauteed onions.
- Divide the cheese mixture into six 6-ounce jars. Place the jars in a baking pan and add boiling water to the pan until it’s about a third of the way up the jars, to create a water bath. Cover and bake in the water bath for about 25 minutes, or until just set. Remove from oven and allow to cool while you make the sauce.
- Preheat the oven to 450 degrees F.
- Place the feta in the middle of a baking dish. Scatter the cherry tomatoes, chopped shallot, smashed garlic cloves, red pepper flakes, garlic powder and thyme around the feta. Drizzle with the olive oil. Drizzle the balsamic over the feta. Bake until the tomatoes start to break down and the cheese just starts to brown, about 15 minutes.
- Reserve some of the whole cherry tomatoes for garnish. Puree the remaining tomato-feta mixture in a blender.
- Pour the sauce over the baked savory cheesecakes and then spoon the remaining baked cherry tomatoes over the sauce. Serve warm or cold with slices of bread.