SAVORY HERB CHEESECAKE
Plan ahead: You can prepare and bake cheesecake up to 1 week ahead and refrigerate. I found this recipe in Woman's Day magazine. I have not tried it but I'm posting it for safe keeping.
Provided by internetnut
Categories Cheese
Time 1h15m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350. Line the bottom of an 8x3-inch springform pan with nonstick foil and coat sides with nonstick spray.
- Crust: Pulse pecans and breadcrumbs in food processor until nuts are finely ground. Add butter; pulse until mixture forms moist, coarse crumbs. Press onto bottom of prepared pan. Bake 8-10 minutes, until crust is set and pale golden. Cool on wire rack. Raise oven temperature to 425.
- Filling: Beat cream cheese, goat cheese, sour cream and Parmesan in a large bowl with mixer on medium speed until creamy. Beat in eggs until smooth, then remaining filling ingredients until incorporated. Pour into prepared crust and smooth the top.
- Place pan in oven; reduce temperature to 325. Bake 45-50 minutes until light golden on top and set in the middle. Cool in pan on wire rack. Cover and refrigerate. To serve, let cheesecake come to room temperature. Remove sides from pan; slide cheesecake from bottom of pan onto serving plate, removing foil. Garnish with dill and cherry tomato halves.
Nutrition Facts : Calories 179.3, Fat 14.8, SaturatedFat 7.9, Cholesterol 60.1, Sodium 255.8, Carbohydrate 5, Fiber 0.6, Sugar 0.8, Protein 7.2
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Michael Hall
[email protected]This savory cheesecake is definitely different, but I'm not sure I like it. The herbs and cheese are a bit too overpowering for my taste.
Sohaib Abdullah
[email protected]I'm not a fan of savory cheesecakes, but this one was actually pretty good. The crust was crispy and the filling was flavorful.
Sheila Robinson
[email protected]This recipe is a waste of time. The cheesecake was dense and flavorless.
faiman Khan
[email protected]I've tried this recipe a few times now, and I can't seem to get it right. The crust is always too dry and the filling is too bland.
Hridoy Barman
[email protected]I'm not sure what went wrong, but my savory cheesecake didn't turn out very well. The crust was too hard and the filling was too runny.
Sahil Jee (Sahil prince)
[email protected]I made this savory cheesecake for a party last weekend, and it was a huge success. Everyone loved it!
Eity Rahaman
[email protected]This savory cheesecake is a great way to use up leftover herbs. I always have a bunch of fresh herbs in my fridge, and this is a great way to use them up before they go bad.
Debra Richardson
[email protected]I've made this savory cheesecake several times now, and it's always a hit. It's the perfect appetizer or main course for any occasion.
Jacob Blue
[email protected]I'm so glad I found this recipe. It's a new favorite in my household!
Khalil Butt
[email protected]This savory cheesecake is the perfect balance of flavors. It's not too heavy or too rich.
SWABIR SHAJAHAN
[email protected]The filling is so smooth and creamy. I love the combination of herbs and cheese.
Dan Macholl
[email protected]The crust on this cheesecake is amazing! It's so crispy and flavorful.
Irene Kim
[email protected]This savory cheesecake is perfect for a party or potluck. It's easy to make ahead of time and it's always a crowd-pleaser.
Samuel Hagan
[email protected]I love the idea of a savory cheesecake! It's such a creative and delicious way to enjoy this classic dish.
Ch. sureshmudhiraj
[email protected]This recipe was easy to follow and the cheesecake turned out beautifully. I used a combination of cheddar and Parmesan cheese, and it was the perfect balance of flavors.
Woodhouse Bates
[email protected]I'm not usually a fan of cheesecake, but this savory version was surprisingly delicious. The herbs and cheese gave it a really unique and flavorful taste.
Veronica Mweempe
[email protected]This savory cheesecake was a hit at my last dinner party! The combination of herbs and cheese was絶妙and the crust was perfectly crispy. I'll definitely be making this again.