Salty cheesecake with tomato jam

My first salty cheesecake! As soon as I hear "cheesecake", I'm already FOR: D Great appetizer, very decorative, it will beautify your table and make a smile on the face of all guests

Preparation steps

First prepare the jam: put tomatoes in 1 liter of boiling water, remove from the stove, wait 1 minute, then drain the tomatoes and rinse with cold water. Peel a tomato, grate it and chop it. Add all the other ingredients and boil for a few minutes until all the liquid has evaporated and you get a nice creamy jam. Cool down.
Preheat the oven to 180 °. Line a 18 cm diameter mold with baking paper. Combine all the ingredients for the dough, develop the crust, put it in a mold, prick it several times with a fork and bake in a well-heated oven for 12 minutes.
Prepare the cream cheese: Finely chop the basil. Add all the other ingredients and combine everything and pour over the baked crust (you don't have to cool the crust completely), flatten and bake at 150 ° for about 15-20 minutes.
Chilled cheesecake cut as desired and serve with tomato jam.

Serving

I will make this tomato jam more often with grilled meat. It has some salty-sweet taste and goes great with meat.

Ingredients

Marmalade
500 gsmall tomatoes
65 gbrown sugar
1 tbspapple cider vinegar
6-7 halfdried tomatoes
halfmounds of loose vanilla
cinnamon, salt, pepper

Substrate

50 gbutter at room temperature
80 gflour
1 tbspdried spices (thyme, rosemary, marjoram)
1 tbsppumpkin or sunflower seeds
so, pepper

Salty cream cheese

225 gcream cheese
80 ggrated parmesan
1egg
half a spoonsugar
1 bagfresh basil

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