Description
Indulge in a unique dessert experience with this Not-So-Sweet Cheesecake topped with a tangy balsamic tomato glaze. This decadent cheesecake features a rich, creamy texture that beautifully contrasts the bright acidity of the glaze. Perfect for dinner parties or casual gatherings, this showstopper is sure to impress your guests while delighting their taste buds. Get ready to elevate your dessert game with this unexpected flavor combination!
Ingredients
Scale
- 16 oz cream cheese (softened)
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup graham cracker crumbs
- ¼ cup melted butter
- 1 lb fresh tomatoes (diced)
- ¼ cup balsamic vinegar
- 2 tbsp sugar (for glaze)
- Fresh basil (optional)
Instructions
- Preheat oven to 350°F (175°C). Combine graham cracker crumbs and melted butter in a bowl, then press firmly into the bottom of a greased springform pan to form the crust.
- In a separate bowl, beat softened cream cheese until smooth. Gradually add granulated sugar and mix until fluffy. Add eggs one at a time, followed by vanilla extract; mix until just combined.
- Pour the cream cheese mixture into the prepared crust and spread evenly. Bake for 50-60 minutes until edges are set and center slightly jiggles.
- For the glaze, cook diced tomatoes in a saucepan over medium heat with balsamic vinegar and sugar for about 10-15 minutes until thickened.
- Allow cheesecake to cool completely before refrigerating for at least 4 hours or overnight. Serve chilled with balsamic tomato glaze drizzled on top.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 280
- Sugar: 10g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg