Indulge in a culinary delight with our luscious Herb Cheesecake, a harmonious blend of savory and sweet flavors. This extraordinary cheesecake features a creamy base infused with an aromatic blend of herbs, perfectly complemented by a tangy tomato coulis and a crisp herb cracker crust. Embark on a taste adventure as you explore variations of this delectable dish, including an elegant Dill Cheesecake with Smoked Salmon and Caviar, a vibrant Spinach and Feta Cheesecake with sun-dried tomatoes, and a tantalizing Zucchini and Goat Cheese Cheesecake with a balsamic glaze. Each recipe promises a unique flavor experience that will tantalize your taste buds.
Here are our top 2 tried and tested recipes!
HERBED CHEESECAKE APPETIZER
If this large cheesecake is too large for your gathering, cut it into wedges. Enjoy one now and freeze the other wedges for a fast appetizer in the future. -Ann Chan, Atlanta, Georgia
Provided by Taste of Home
Categories Appetizers
Time 1h20m
Yield 16 servings.
Number Of Ingredients 21
Steps:
- In a small bowl, combine the crust ingredients. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 325° for 15-20 minutes or until lightly browned. Cool on a wire rack., In a large bowl, beat cream cheese and flour until smooth. Add eggs; beat on low speed just until combined. Stir in the Parmesan cheese, parsley, onion, pepperoni, lemon juice, herbs, garlic, salt and pepper sauce. Pour into crust., Bake at 325° for 45-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool l hour longer. Refrigerate overnight. Serve with crackers.
Nutrition Facts : Calories 302 calories, Fat 26g fat (15g saturated fat), Cholesterol 136mg cholesterol, Sodium 571mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.
HERBED CHEESECAKE
Cheesecake isn't just for dessert! This savory version is my family's favorite for merry munching around the holidays. -Julie Tomlin, Watkinswille, Georgia
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 24 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, beat the cream cheese, 1 cup sour cream and soup until smooth. Add the eggs, Romano cheese, garlic, cornstarch, basil, thyme, Italian seasoning and pepper; beat until blended., Pour into a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Refrigerate for at least 4 hours or overnight. Remove sides of pan. Spread remaining sour cream over top. Serve with crackers. Refrigerate leftovers.
Nutrition Facts : Calories 142 calories, Fat 12g fat (8g saturated fat), Cholesterol 66mg cholesterol, Sodium 183mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein.
Tips:
- Use a high-quality cream cheese for the best results. Look for a cream cheese that is smooth and spreadable.
- Make sure the cream cheese is at room temperature before you start making the cheesecake. This will help it mix smoothly with the other ingredients.
- Use a springform pan for the cheesecake. This will make it easy to remove the cheesecake from the pan once it is baked.
- Line the springform pan with parchment paper. This will help prevent the cheesecake from sticking to the pan.
- Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking.
- Let the cheesecake cool completely before serving. This will help it to set properly.
Conclusion:
Herbed cheesecake is a delicious and versatile dessert that can be enjoyed by people of all ages. It is a great way to use up fresh herbs from your garden, and it can be served with a variety of toppings, such as fruits, berries, or whipped cream. Whether you are looking for a light and refreshing dessert or a rich and decadent treat, herbed cheesecake is sure to please.
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