Creamy Cheesecake Gets a Savory Twist with Tomato Chutney

Today’s Recipe: Savory Cheesecake with Tomato Chutney

I’m excited to share this unique dish with you today that combines the creaminess of a classic cheesecake with the savory flavors of a tomato chutney. It’s perfect for a special brunch or as a show-stopping appetizer at your next gathering.

For this recipe, you’ll need the following ingredients:

• cream cheese (250g)
• Greek yogurt (100g)
• eggs (2)
• cheddar cheese, grated (50g)
• spring onions, finely chopped (2)
• fresh parsley, chopped (2 tbsp)
• salt and pepper to taste
• olive oil (1 tbsp)
• garlic, minced (2 cloves)
• cherry tomatoes, halved (200g)
• honey (1 tbsp)
• balsamic vinegar (1 tbsp)

Make sure you have these kitchen tools on hand:

• mixing bowl
• whisk
• springform pan
• skillet

To start, preheat your oven to 180°C. In a mixing bowl, combine the cream cheese, Greek yogurt, eggs, cheddar cheese, spring onions, parsley, salt, and pepper. Whisk until smooth and creamy. Pour the mixture into a greased springform pan and bake for 30-35 minutes, until set.

While the cheesecake is baking, heat olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant. Add in the cherry tomatoes, honey, and balsamic vinegar. Cook, stirring occasionally, until the tomatoes are softened and the mixture has thickened into a chutney-like consistency.

Once the cheesecake is done baking, let it cool slightly before spreading the tomato chutney on top. Serve the savory cheesecake warm or at room temperature.

This Savory Cheesecake with Tomato Chutney weighs approximately 800g and serves 6. Each serving is around 133g, with an estimated calorie count of 250 per portion.

A unique tip for this recipe is to sprinkle some crumbled feta cheese on top of the cheesecake before serving for an extra burst of flavor and texture.

I hope you enjoy making and sharing this delicious dish with your loved ones. Feel free to get creative with the toppings and make it your own!