SAVORY CHEESECAKE RECIPES RECIPES

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SAVORY SUMMER CHEESECAKE | ALLRECIPES



Savory Summer Cheesecake | Allrecipes image

I'm not a big dessert guy and almost always prefer another savory course instead, but if I am going to have dessert, cheesecake is one of my favorites. When you combine those two facts, it's no surprise I tried an experiment with a savory cheesecake. A nice green salad, with or without tomatoes, would be a perfect pairing for this.

Provided by Chef John

Categories     Main Dishes    Savory Pie Recipes

Total Time 4 hours 15 minutes

Prep Time 20 minutes

Cook Time 1 hours 10 minutes

Yield 1 9-inch savory cheesecake

Number Of Ingredients 20

3 tablespoons olive oil
1?½ cups diced bell peppers
½ cup diced yellow onions
1 pinch salt
2 cloves garlic, crushed, or to taste
4 large eggs
¼ cup all-purpose flour
1?½ teaspoons kosher salt, or to taste
½ teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
1 tablespoon white sugar
1 cup creme fraiche
3 (8 ounce) packages cream cheese, at room temperature
½ cup grated Parmigiano-Reggiano cheese
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh thyme
4?¼ ounces plain crackers, finely crushed
¼ teaspoon dried Italian herb blend
3 tablespoons melted butter

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Butter a 9-inch springform pan well.
  • Start the filling: Heat olive oil in a pan over medium-high heat. Saute peppers and onions with a large pinch of salt until onions just start to turn translucent, about 5 minutes. Stir in garlic and cook for 2 more minutes. Turn off heat and allow to cool to room temperature.
  • While the pepper mixture is cooling, prepare the crust: Combine crushed cracker crumbs, dried Italian herbs, and melted butter in a mixing bowl. Stir until crumbs are coated.
  • Transfer the buttered crumbs into the prepared springform pan and press down into an even layer. Set aside until needed.
  • Continue the filling: Combine eggs, flour, kosher salt, black pepper, cayenne pepper, and sugar in a large mixing bowl and whisk until smooth. Add the creme fraiche, cream cheese, and Parmigiano-Reggiano cheese, and mix until smooth. Stir in parsley, tarragon, thyme, and cooled pepper mixture until evenly combined.
  • Transfer cheese mixture into the prepared springform pan. Tap the pan gently to settle the contents and place on a baking sheet.
  • Bake in the lower center of the preheated oven until a skewer poked into the center comes out clean, 60 to 75 minutes. Let cool in the pan for 30 minutes. Run a knife around the edges and carefully remove the ring.
  • Cheesecake should be thoroughly chilled in the refrigerator before serving, about 2 hours. Cheesecake can be served at room temperature, but it will not have the classic smooth, firm cheesecake texture, and will be more like a very light cheese quiche.

Nutrition Facts : Calories 517.7 calories, CarbohydrateContent 16.2 g, CholesterolContent 193.6 mg, FatContent 46.5 g, FiberContent 1 g, ProteinContent 11.5 g, SaturatedFatContent 25.2 g, SodiumContent 735.5 mg, SugarContent 4 g

SAVORY CHEDDAR CHEESE AND RICE CHEESECAKE RECIPE - FOOD.COM



Savory Cheddar Cheese and Rice Cheesecake Recipe - Food.com image

Don't let the healthful aspect of this recipe fool you, it's great! Served like a quiche, it's easy to pair with a veggie and salad for a great meal. Can easily be made vegan.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6-8 serving(s)

Number Of Ingredients 10

2 cups brown rice (cooked)
1/4 cup chopped parsley (or use dried)
1/4 cup chopped scallion (or 1 med. onion)
1 cup shredded cheddar cheese (or use vegan cheese)
1 1/2 cups silken tofu
1/4 cup plain soymilk (or milk)
2 teaspoons ground pepper
2 tablespoons herbs (thyme, sage, basil, rosemary)
2 teaspoons hot sauce
1 unbaked pie shell

Steps:

  • Preheat over to 375 degrees.
  • Combine rice, parsley, scallions (or onions)and cheese. (You may saute onions first.).
  • In blender, combine tofu, milk, pepper, spices and hot sauce until well mixed.
  • Combine rice and tofu mixtures.
  • Pour into crust.
  • Bake for 30 minutes or until set.
  • Serve hot.
  • (I think it takes even better the next day when the flavors have blended and mellowed.).

Nutrition Facts : Calories 465.5, FatContent 18.2, SaturatedFatContent 6.8, CholesterolContent 19.8, SodiumContent 325.9, CarbohydrateContent 63.2, FiberContent 3.7, SugarContent 1.2, ProteinContent 12

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