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Savory tomato cheesecake topped with creamy burrata for a gourmet dessert.
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Savory Tomato & Burrata Cheesecake

A delightful twist on the classic dessert, this savory cheesecake features a creamy filling of burrata and cream cheese, a crunchy crust, and is topped with sweet roasted cherry tomatoes.
Prep Time30 minutes
Cook Time30 minutes
Total Time4 hours 30 minutes
Course: Appetizer, Dessert, Side Dish
Cuisine: Italian
Keyword: Burrata Recipes, Creamy Desserts, Savory Cheesecake, Tomato Cheesecake, Unique Appetizers
Servings: 8 servings
Calories: 340kcal

Ingredients

For the crust

  • 200 g whole grain crackers or savory biscuits, crushed
  • 75 g unsalted butter, melted
  • 1 tbsp grated Parmesan
  • 1 pinch black pepper

For the filling

  • 250 g fresh burrata, drained
  • 150 g cream cheese, softened
  • 1 tbsp olive oil
  • 1 tbsp zest of 1 lemon
  • Salt & cracked black pepper, to taste

For the roasted topping

  • 300 g cherry tomatoes, halved
  • 1 tbsp balsamic vinegar
  • 1 tbsp honey or pomegranate molasses
  • 1 tbsp olive oil
  • 1 clove garlic, finely grated
  • Salt to taste

Optional Garnish

  • Fresh mint leaves
  • Edible flowers for garnish

Instructions

Preparation

  • Combine the crushed crackers with melted butter, grated Parmesan, and a pinch of black pepper in a mixing bowl. Press the mixture firmly into the base of a 20 cm springform pan. Chill the crust in the refrigerator while you prepare the filling.
  • In a separate bowl, beat the burrata, softened cream cheese, olive oil, lemon zest, and a sprinkle of salt and cracked black pepper until ultra-smooth. Spread the mixture over the chilled crust and return the pan to the refrigerator to chill for at least 4 hours, or overnight.

Roasting the tomatoes

  • Preheat your oven to 180°C (350°F). Toss the halved cherry tomatoes with balsamic vinegar, honey (or pomegranate molasses), olive oil, grated garlic, and salt. Spread the tomatoes on a baking sheet and roast for 25–30 minutes until caramelized.

Assembling and Serving

  • Allow the roasted tomatoes to cool slightly, then spoon them over the cheesecake. Garnish with fresh mint leaves and edible flowers if desired.
  • Release the cheesecake from the springform pan, slice, and serve. This dish pairs wonderfully with crunchy crackers or crusty bread.

Notes

For extra flavor, consider adding fresh herbs such as basil or oregano into the cheese filling. Ensure the crust is compact when pressing to avoid crumbling later. Allow the roasted tomatoes to cool before adding to the cheesecake.