Best 2 Havarti And Sun Dried Tomato Cheesecake Recipes

Indulge in a symphony of flavors with our Havarti and Sun-Dried Tomato Cheesecake, a culinary masterpiece that tantalizes the senses. This savory cheesecake is a delightful interplay of textures and tastes, featuring a creamy Havarti cheese filling swirled with tangy sun-dried tomatoes, all nestled in a crispy graham cracker crust. It's a perfect appetizer, party snack, or light lunch that is sure to impress your guests. Alongside this showstopper, discover a collection of equally enticing recipes, including a classic New York-style cheesecake, a luscious chocolate cheesecake, and a refreshing key lime cheesecake. Each recipe is crafted with precision and attention to detail, ensuring a memorable and delicious experience.

Check out the recipes below so you can choose the best recipe for yourself!

HAVARTI AND SUN-DRIED TOMATO CHEESECAKE

Havarti and Sun-Dried Tomato Cheesecake image

Nestled on a buttery cracker crust, cream cheese takes on the flavor of savory ingredients in this elegant party "dip."

Provided by Betty Crocker Kitchens

Categories Snack

Time 3h45m

Yield 36

Number Of Ingredients 9

Ingredients

1 1/4 cups crushed buttery crackers (about 28 crackers)
3 tablespoons butter or margarine, melted
3 packages (8 oz each) cream cheese, softened
1/4 cup whipping cream
3 eggs
1 tablespoon liquid from sun-dried tomatoes
1 1/2 cups shredded Havarti cheese (6 oz)
1/2 cup sliced drained sun-dried tomatoes packed in oil and herbs
8 medium green onions, sliced (1/2 cup)

Steps:

Heat oven to 375°F. In medium bowl, mix crushed crackers and butter until well blended. Press evenly in bottom of 10-inch springform pan. Bake about 10 minutes or until golden brown.
Reduce oven temperature to 325°F. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add whipping cream, eggs and tomato liquid; beat until creamy. Stir in Havarti cheese, tomatoes and onions until well blended. Spoon evenly over crust in pan.
Bake 40 to 45 minutes or until center is set. Run knife around edge of cheesecake to loosen. Cool completely at room temperature. Cover and refrigerate at least 2 hours but no longer than 24 hours. Remove side of pan. To serve, cut cheesecake into thin wedges.

Nutrition Facts : Calories 130, Carbohydrate 3 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 0 g, TransFat 1/2 g

HAVARTI AND SUN-DRIED TOMATO CHEESECAKE

Havarti and Sun-Dried Tomato Cheesecake image

This is the most delicious appetizer! Don't be wary of the ingredients, the outcome is fabulous. My neighbor gave me this savory cheesecake recipe. The flavors are amazing and it goes well served with crackers and a bunch of grapes on the side. This is an elegant appetizer, especially if you're looking for something out of the ordinary.

Provided by LifeIsGood

Categories Cheese

Time 1h39m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

1 1/4 cups crushed buttery crackers (ie.Ritz)
3 tablespoons melted margarine or 3 tablespoons butter
3 (8 ounce) packages cream cheese, softened (not low-fat)
1/4 cup heavy whipping cream
3 eggs
1/2 cup sun-dried tomato packed in oil, and herbs, drained and diced. Reserve 1 tablespoon of the oil (a 6.5 oz. jar is more than enough)
1 1/4 cups havarti cheese, shredded (6 oz. wedge)
8 green onions, slice (about 1/2 cup)

Steps:

Preheat oven to 375 degrees F.
Crust:.
Mix crackers and melted butter until well blended.
Spray a 9-10 inch round spring form pan with cooking spray.
Press cracker mixture into bottom of pan.
Bake for 10 minutes or until golden brown.
Reduce oven temperature to 325 degrees F.
Filling:.
Beat cream cheese with mixer until smooth.
Add whipping cream, eggs, the 1 T. reserved tomato liquid and beat until creamy.
Stir in havarti, tomatoes and onions until well blended.
Spoon evenly over crust.
Bake 45-60 minutes or until center is set.
Run knife around the edges to loosen.
Cool completely at room temperature.
Cover and refrigerate at least 2 hours, no longer than 24 hours.
Remove side of pan and slice to serve!

Nutrition Facts : Calories 243.9, Fat 23.2, SaturatedFat 12.6, Cholesterol 115.8, Sodium 218.6, Carbohydrate 4.5, Fiber 0.5, Sugar 2.1, Protein 5.5

Tips:

Use high-quality ingredients. The better the ingredients, the better the cheesecake will be. Look for fresh, ripe sun-dried tomatoes and creamy, flavorful Havarti cheese.
Don't overbeat the cream cheese. Overbeating can cause the cheesecake to be dense and crumbly. Beat the cream cheese until it is smooth and creamy, but do not overbeat it.
Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking and will also help to ensure that it is cooked evenly.
Let the cheesecake cool completely before serving. This will help to prevent the cheesecake from falling apart. Cover the cheesecake and refrigerate it for at least 4 hours, or overnight, before serving.

Conclusion:

This Havarti and Sun-Dried Tomato Cheesecake is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of Havarti cheese, sun-dried tomatoes, and basil is unique and flavorful, and the cheesecake is sure to be a hit with everyone who tries it.

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