SAVORY SUMMER CHEESECAKE | ALLRECIPES
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
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
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
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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