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Host Zoe Francois' savory cheesecake with roasted tomatoes and feta, as seen on Zoe Bakes, season 2.

Savory Cheesecake with Roasted Tomato & Feta Sauce

Who says cheesecake has to be sweet?! This savory cheesecake is a huge hit in my house and the individual servings make it extra fun.


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


  • 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.