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!
Ingredients
Savory Cheesecake
- 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
Instructions
- 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.
What is a source for the jars with lids?
Hi Susan! Here is a link to the Weck Jars (affil. link). Enjoy!
Hi, what is the max temp you can bake in these jars please?
Hi Nina, I found conflicting messages on this. I would suggest contacting Weck directly to ask them. https://weckjars.com/contact/
My hubby and I enjoy watching your show every Sunday, but really enjoyed todays episode with the Blueberry Swirl Cheesecake and this Savory Cheesecake. They both looked so delicious. It was so nice to see your son Henri in the kitchen also. Can’t wait to make both cheesecakes, but am wondering where you purchased your glass jars. I already put the 3 inch springform pan on my Amazon list.
Enjoy your show! Following you every Sunday.
Hi Linda! Here is a link to the Weck Jars (affil. link). Happy baking!
Hi, what is the name of the farm they purchased the savory cheese? I would love to order some from them.
Thanks
Sue
Hi Sue! It’s called Redhead Creamery.
Love love love the show. I have been baking using Zoë’s recipes on line. I am so glad she has a show now. Congrats and Thanks Stephani for your quick reply.
Have tried to bake this in a large springform pan rather than individual servings?
Hi Toni, Zoë has not tried it in a large pan, but you can definitely do it in one dish. You’ll just have to experiment with the bake time depending on how deep the pan is and how thick the cheesecake is. Enjoy!
Can this be made in one large dish instead of individual jars?
Hi! You can definitely do it in one dish, however, you’ll have to experiment with the bake time depending on how deep the pan is and how thick the cheesecake is. Enjoy!
Hi – do you have to use individual jars or could you possibly use a glass pan and make one dish for a party?
Hi Chris! You can definitely do it in one dish, however, you’ll have to experiment with the bake time depending on how deep the pan is and how thick the cheesecake is. Enjoy!
We just made Henri’s feta/tomato topping, not the cheesecake part, and it was fabulous…we ate a lot of it right from the oven (well, actually, the outside grill!)
still warm it was soo good. Next day blended it and served it as a sauce over thin green beans (blanched then warmed in EVOO & a bit of butter)..it was truly amazing!!
This recipe is very good! I was wondering if I could freeze it?
Hi Marie-Claude, that should work just fine. Zoë says cheesecake tends to freeze very well!