Savory cheesecake with pesto and cherry tomatoes

Name: Savory cheesecake with pesto and cherry tomatoes
Prep time: 30 min
Total time: 30 min
Yield: 6
Ingredients: Taralli (Round breadsticks) 8.8 oz; Butter ½ cup; Cow's milk ricotta cheese 1.4 cups; Cream cheese 7 oz; Grana Padano PDO cheese (to grate) 1 oz; Milk ½ cup; Gelatin in sheets 0.3 oz; Salt to taste; Black pepper to taste; Cherry tomatoes 1.67 cups; Genoese pesto (Basil sauce) ½ cup; Garlic 2 cloves; Sugar 1 tbsp; Extra virgin olive oil 1 ½ tbsp; Salt to taste; Black pepper to taste

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Difficulty: Very easy
Prep time: 30 min
Serving: 6
Cost: Very low
Note + the resting time in the refrigerator (1 h)

PRESENTATION

This savory cheesecake is one of those dishes that’s just a delightful surprise. Really, for anyone trying it for the first time, it’s a treat. Inspired by Ligurian tradition, it combines basil-rich pesto with sweet cherry tomatoes, creating a dish full of creamy cheese, a crunchy base, and those beloved Italian flavors. And, it's kinda like a cross between a savory tart and a cheesecake, giving you that familiar richness with a tangy kick from the pesto. The cherry tomatoes? They’re typically confited, becoming juicy and soft, perfectly balancing the salty, herby pesto. Liguria is renowned for maximizing the flavors of basil and tomatoes, and this pesto cheesecake showcases these ingredients beautifully.

So, while cheesecake is usually a dessert, this cherry tomato cheesecake makes for a fantastic appetizer at a summer gathering or a light meal paired with a salad. And some folks like to mix things up with sun-dried tomatoes or a touch of ricotta for extra moist texture. But the crunchy base, creamy filling, and tender tomatoes? They really really bring out the best of northern Italian flavors. The versatility of a savory cheesecake recipe like this is part of its charm—try making mini versions for parties or experiment with different herbs for a Mediterranean twist. Seriously good stuff. With the basil, golden crust, and sweet tomatoes, it's a dish that always gets people talking. Whether you're a fan of pesto and cherry tomato cheesecake or love experimenting with savory baking, this recipe is sure to please. It's laid-back, bursting with contrasting flavors, and way way more interesting than typical appetizers.

INGREDIENTS

For the base (for an 8-inch diameter mold): Taralli (Round breadsticks) 8.8 oz (250 g); Butter ½ cup (125 g)

For the cheese cream: Cow's milk ricotta cheese 1.4 cups (350 g); Cream cheese 7 oz (200 g); Grana Padano PDO cheese 1 oz (30 g) - (to grate); Milk ½ cup (100 g); Gelatin in sheets 0.3 oz (8 g); Salt to taste; Black pepper to taste

For garnishing: Cherry tomatoes 1.67 cups (250 g); Genoese pesto (Basil sauce) ½ cup (120 g); Garlic 2 cloves; Sugar 1 tbsp (15 g); Extra virgin olive oil 1 ½ tbsp (20 g); Salt to taste; Black pepper to taste

Preparation

How to prepare Savory cheesecake with pesto and cherry tomatoes

To prepare the savory cheesecake with pesto and cherry tomatoes, first focus on preparing the confit cherry tomatoes. Wash the cherry tomatoes and dry them with paper towels or a clean dish towel, then cut them in half 1. In a pan, pour the oil 2 and add the garlic 3.

Place the cherry tomatoes in the pan 4, add the sugar 5, distributing it evenly over all the cherry tomatoes, and adjust the salt 6.

Also season with pepper 7 and oregano 8. Cook on high flame for about 8 minutes, or until the sugar has caramelized 9. Set aside the confit cherry tomatoes.

To prepare the base, melt the butter 10, either in the microwave or in a pan on low flame. Put the taralli in a food processor 11 and blend them to a powder 12.

Transfer the blended taralli into a bowl and pour in the melted butter, then mix 10 until you get a sandy consistency. Pour the mixture into an 8-inch diameter mold 20, previously buttered and lined with parchment paper. Level with the back of a spoon 15. Place the mold in the refrigerator to firm up the base.

Soak the gelatin in cold water 16. In the meantime, prepare the cheese cream: in a bowl, combine the ricotta, cream cheese 17, and grated Grana Padano DOP 18.

Adjust the salt 19 and pepper 20. Mix until you get a homogeneous mixture 21.

Pour the milk into a saucepan and heat it until almost boiling, remove from heat and add the well-squeezed gelatin 22. Stir to dissolve it completely 23. Pour the milk into the bowl with the cheeses 34.

Mix 25 until you get a fairly liquid and homogeneous cream. Take the mold out of the refrigerator and pour the cream onto the base 26, tilt the mold to level the cream 27 and place it back in the refrigerator for an hour.

After the resting time, remove the cheesecake from the mold and spread the pesto on the surface 28. Garnish with the confit cherry tomatoes 29 and a few basil leaves 30. The savory cheesecake with pesto and cherry tomatoes is ready to be enjoyed!