Best 2 Mushroom And Garlic Savoury Cheesecake Recipes

Indulge in a culinary journey with our exquisite and unique mushroom and garlic savory cheesecake recipe, a delightful fusion of flavors that will tantalize your taste buds. This dish is perfect for special occasions or as a delightful brunch option. The creamy, savory filling, made with a blend of sautéed mushrooms and garlic, perfectly complements the crispy, buttery crust. You'll also find a delectable collection of other savory cheesecake recipes in this article, including one with sun-dried tomatoes and basil, another with roasted red peppers and artichokes, and a final one with spinach and feta cheese - all bursting with flavor and sure to impress your guests or family. Each recipe is carefully crafted with detailed instructions and a list of ingredients to ensure your culinary success.

Here are our top 2 tried and tested recipes!

SAVORY CHEESECAKES

Savory Cheesecakes image

These tiny cheesecakes--really cheeseballs in disguise--are a genius addition to the apps spread at your next group dinner.

Provided by Food Network Kitchen

Categories appetizer

Time 4h40m

Yield 4 savory cheesecakes (10 to 12 servings)

Number Of Ingredients 38

Ingredients

Nonstick cooking spray, for the pans
1 1/4 cups herbed cracker crumbs
8 tablespoons unsalted butter, melted
2 tablespoons chopped pecans
8 ounces cream cheese, at room temperature
1 cup shredded Cheddar
2 tablespoons chopped pimentos
1 teaspoon Worcestershire sauce
2 to 3 dashes hot sauce
Kosher salt and freshly ground black pepper
Crumbled candied or regular bacon, for topping
Thinly sliced scallion greens, for topping
8 ounces cream cheese, at room temperature
1 cup crumbled blue cheese
1 tablespoon heavy cream
Kosher salt and freshly ground black pepper
2 tablespoons diced pitted Medjool dates
1 teaspoon diced shallots
Candied walnuts, for topping
Honey, for drizzling
8 ounces cream cheese, at room temperature
1 cup shredded mozzarella
1/4 cup grated Parmesan
1 tablespoon heavy cream
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh basil, plus 1 sprig, for topping
1/4 cup quartered cherry tomatoes
Balsamic syrup or vinegar, for drizzling
Olive oil, for drizzling
8 ounces cream cheese, at room temperature
4 ounces goat cheese
1 tablespoon heavy cream
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh rosemary
1/2 teaspoon lemon zest
Worcestershire sauce, for seasoning
Kosher salt and freshly ground black pepper
2 tablespoons apricot, fig, onion or raspberry jam

Steps:

For the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Spray the bottom of four 4-inch springform pans with nonstick spray.
Mix the cracker crumbs, butter and pecans in a medium bowl until evenly moistened. Press the crumb mixture into the bottom of the prepared pans. Bake until the crusts are golden brown, about 10 minutes. Cool the pans on a rack.
Once completely cool, spray the sides of the pans with cooking spray and line with strips of parchment.
For the Cheddar-pimento cheesecake: Add the cream cheese, Cheddar, pimentos, Worcestershire, hot sauce and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate until chilled, 4 hours.
When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the candied bacon and scallion greens.
For the blue cheese cheesecake: Add the cream cheese, blue cheese, cream and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Fold in the dates and shallots. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate 4 hours.
When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the candied walnuts and a drizzle of honey.
For the mozzarella-basil cheesecake: Add the cream cheese, mozzarella, Parmesan, cream and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Fold in the chopped basil. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate 4 hours.
When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the cherry tomatoes, drizzles of balsamic syrup and olive oil and a sprig of basil.
For the goat cheese-herb cheesecake: Add the cream cheese, goat cheese, cream, parsley, rosemary, lemon zest, Worcestershire to taste and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Spread the jam over top. Wrap with plastic wrap and refrigerate 4 hours.
When ready to serve, unmold the sides of the pan from the cake and peel off the parchment.

CRAB AND WILD MUSHROOM CHEESECAKE

Crab and Wild Mushroom Cheesecake image

Categories Food Processor Mushroom Bake Cocktail Party Buffet Cream Cheese Gouda Parmesan Bell Pepper Chill Bon Appétit

Yield Serves 16 to 20 as an appetizer

Number Of Ingredients 19

Ingredients

For crust
1 3/4 cups fresh breadcrumbs from French bread
1 cup freshly grated Parmesan cheese (about 3 ounces)
6 tablespoons (3/4 stick) butter, melted
For filling
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped red bell pepper
4 cups coarsely chopped assorted fresh wild mushrooms (such as crimini, oyster and stemmed shiitake)
3 8-ounce packages cream cheese, room temperature
1 4-ounce package cream cheese, room temperature
2 teaspoons salt
1 teaspoon ground black pepper
4 large eggs
1/2 cup whipping cream
10 ounces crabmeat (about 2 cups), drained well, picked over
1 cup (about 4 ounces) grated smoked Gouda cheese
1/2 cup chopped fresh parsley
1 French bread baguette, sliced, toasted

Steps:

Make crust:
Preheat oven to 350°F. Mix all ingredients in medium bowl until well blended. Press mixture onto bottom (not sides) of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until golden brown, about 15 minutes. Cool crust while preparing filling. Maintain oven temperature.
Make filling:
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add chopped onion and bell pepper and sauté 2 minutes. Add mushrooms and sauté until liquid evaporates and mushrooms begin to brown, about 10 minutes. Cool.
Using electric mixer, beat cream cheese, salt and pepper in large bowl until mixture is fluffy. Beat in eggs 1 at a time, then whipping cream. Mix in vegetable mixture, crabmeat, smoked Gouda and chopped parsley.
Pour filling over crust. Place cheesecake on baking sheet. Bake until cake puffs and browns on top but center moves slightly when pan is shaken, about 1 hour 30 minutes. Transfer pan to rack and cool. (Cheesecake can be prepared 1 day ahead. Cover and refrigerate.)
Run small sharp knife around pan sides to loosen cheesecake. Release pan sides. Transfer cheesecake to platter. Serve cold or at room temperature with baguette slices.

Tips:

Use a variety of mushrooms. This will give your cheesecake a more complex flavor. Some good options include cremini, shiitake, and oyster mushrooms.
Sauté the mushrooms and garlic until they are soft and browned. This will help to bring out their flavor.
Use a good quality cheese. A sharp cheddar or Parmesan will give your cheesecake a rich, flavorful taste.
Don't overbeat the cheesecake batter. Overbeating can make the cheesecake tough.
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 allow the flavors to meld and the cheesecake to set properly.

Conclusion:

Mushroom and garlic savory cheesecake is a delicious and unique dish that is perfect for any occasion. It is easy to make and can be customized to your liking. Whether you are a mushroom lover or just looking for something new to try, this cheesecake is sure to please.