Savory Parmesan Cheesecake Recipe

Prepare crust

Preheat oven to 350°F (175°C). Lightly butter a 9-inch springform pan or line with parchment. In a bowl, combine finely ground crackers and 1/2 cup grated Parmesan. Pour in melted butter and 1/2 tsp black pepper; stir until mixture holds together when pressed. Press crumb mixture evenly into bottom (and 1/2 inch up the sides if desired) of the springform pan. Bake for 10 minutes, then remove from oven and set aside to cool while you make filling.

Make filling

Reduce oven temperature to 325°F (160°C). In a large bowl or stand mixer fitted with a paddle, beat room-temperature cream cheese on medium speed until smooth and free of lumps (about 2–3 minutes). Add drained ricotta and continue to beat until incorporated, scraping down sides.

Add 1 cup grated Parmesan, then mix in eggs one at a time on low speed, mixing just until blended after each addition. Add milk, lemon juice, minced garlic, 1 tsp black pepper and 1/2 tsp salt; mix on low until smooth. Do not overbeat — stop when batter is homogenous and slightly airy.

Pour filling over warm crust, smoothing top with a spatula. Place springform pan on a baking sheet. Bake at 325°F (160°C) for 40–50 minutes or until edges are set and center jiggles slightly (it will continue to set while cooling).

Remove cheesecake from oven and cool on a wire rack for 30 minutes. Run a thin knife around edge of pan to loosen. Chill in refrigerator at least 4 hours, preferably overnight, until fully set.

Prepare whipped ricotta

About 30 minutes before serving, combine 1 cup ricotta, 1 tbsp olive oil, 1 tsp lemon zest, 1/4 tsp salt and 1/4 tsp pepper in a food processor or blender. Blend until very smooth and slightly aerated, scraping down sides as needed. If mixture is too thick to spread, add up to 1–2 tsp water or milk. Transfer to a bowl and chill briefly while you make pesto and prep tomatoes.

Make pesto

In a food processor, pulse arugula, toasted pine nuts, 1/2 cup Parmesan and 1 garlic clove until coarsely combined. With motor running, stream in 1/2 cup olive oil until emulsified and smooth. Add 1 tbsp lemon juice, 1/2 tsp salt and 1/4 tsp pepper; pulse to incorporate and taste-adjust salt and lemon. If pesto is too thick, add 1–2 tbsp more olive oil. Transfer pesto to a small bowl.

Prepare tomatoes

Toss halved cherry tomatoes with 1 tsp olive oil and 1/8 tsp salt; let sit for 10 minutes to macerate and develop flavor.

Remove cheesecake from springform and place on serving plate. Spread a thin, even layer (about 1/3–1/2 cup) of whipped ricotta over the top of the chilled cheesecake using an offset spatula or spoon.

Dot or swirl 2–3 tbsp of arugula pesto over the whipped ricotta. Arrange halved cherry tomatoes on top, distributing evenly. Sprinkle the remaining Parmesan (reserve a spoonful from earlier if desired) or additional microgreens/basil over the tomatoes. Finish with a light grating of lemon zest and a crack of black pepper.

Chill assembled cheesecake for 10–15 minutes to set toppings slightly, then slice and serve chilled or at just-chilled temperature. Store leftovers covered in refrigerator up to 3 days.