4 ounces fromage blanc or crème fraiche, at room temperature
2 large eggs plus 3 large egg yolks, at room temperature
2 tablespoons heavy whipping cream
4 ounces aged Cheddar cheese, grated
Sliced bread, for serving
Roasted Tomato and Feta Sauce:
One 8-ounce block of feta
2 pints cherry tomatoes
1 shallot, chopped
3 garlic cloves, smashed
1 teaspoon garlic powder
3 thyme sprigs
Red pepper flakes, to taste
1/2 cup olive oil
1 tablespoon balsamic vinegar
To make the savory cheesecake: Preheat the oven to 325°F.
In a medium skillet over medium heat, sauté the onion, thyme, bay leaf, and salt and pepper to taste until soft, about 5 minutes.
In a large mixing bowl, cream together the cream cheese, fromage blanc, whole eggs, egg yolks, and heavy cream on medium speed until smooth. Stir in the grated Cheddar and sautéed onions.
Divide the cheese mixture into six 6-ounce jars. Place the jars in a baking pan and add boiling water to the pan until it’s about halfway up the jars, to create a water bath. Cover and bake in the water bath for about 25 minutes, or until just set. Remove from oven and allow to cool while you make the sauce.
To make the roasted tomato and feta sauce: Raise the oven to 450°F.
Place the feta in the middle of a baking dish. Scatter the cherry tomatoes, chopped shallot, smashed garlic cloves, garlic powder, thyme, and red pepper flakes around the feta. Drizzle with the olive oil. Drizzle the balsamic over the feta. Bake until the tomatoes start to break down and the cheese just starts to brown, about 15 minutes.
Reserve some of the whole cherry tomatoes for garnish. Let the remaining tomato-feta mixture cool slightly and then purée in a blender.
Pour the sauce over the baked savory cheesecakes and then spoon the remaining baked cherry tomatoes over the sauce.