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Photo from The Nibble online magazine.
This fantastic Savory Herbed Cheesecake recipe is from the cookbook The Cheese Lover's Cookbook and Guide by Paula Lambert.
The parmesan and rosemary crust of this elegant cheesecake is crisp and
flavorful. This savory cheesecake is wonderful served whole for a cocktail buffet party,
but it can also be cut into wedges and served on individual plates as a starter
course. Also excellent served with wine.
Check out my
Appetizer Recipes for more great cooking ideas.
Savory Herbed Cheesecake Recipe
Prep time: 20 min
Bake time: 45 min
Parmiginao-Reggiano Crust (see recipe below)
Herb Filling (see recipe below)
Preheat the oven to 350° F. Prepare Parmigiano-Reggiano Crust. Prepare Herb Filling.
Pour the cheesecake batter into the chilled Parmigiano-Reggiano Crust. Line a baking pan with aluminum foil
and set 9-inch Springform Pan on top of the foil (to catch any drips). Using the additional herbs and vegetables,
float a design on top of the batter.
Place the cheesecake in the oven and bake for about 45 minutes. When done,
the cake will have risen and the center will be almost set. Turn the oven
off and allow the cheesecake to remain in the oven for 1 hour longer,
without opening the door. Don't worry if the cake is cracked. Remove the
cheesecake and set it on a rack to cool for 1 1/2 hours.
When cool, remove the outer ring
of the springform pan. Loosen the cheesecake from the bottom of the pan,
using a knife, and slide it onto a serving plate.
Serve at room temperature, or cover with plastic wrap and refrigerate
overnight. Remove the cheesecake from the refrigerator at least 2 hours
before serving and allow it to come to room temperature. If desired,
decorate the top of the cheesecake using herbs and or vegetables.
Makes 12 servings.
4 ounces grated
Parmesan Cheese (Parmigiano-Reggiano)
1 cup dried
1/2 teaspoon minced fresh
1/3 cup unsalted butter, melted (5 tablespoons)
* Check out
Making Homemade Bread Crumbs.
Mix Parmigiano-Reggiano, bread crumbs, rosemary and butter in a small bowl. Press the mixture into the
bottom and up the sides of the springform pan.
1/3 cup extra-virgin
1 1/2 pounds cream cheese, softened (three 8-ounce packages)
crème fraiche or sour cream (1 cup)
3 tablespoons all-purpose
1 teaspoon salt, plus extra to taste
2 tablespoons minced fresh flat-leaf (Italian) parsley
1 tablespoon minced fresh chervil
1 tablespoon minced fresh
1 tablespoon minced fresh oregano
1 tablespoon minced fresh sage
1/3 cup finely-diced red bell pepper
1/3 cup finely-diced carrot
Freshly-ground black pepper to taste
2 egg whites, at room temperature
Additional herbs and/or vegetables, for decoration
Place the unpeeled cloves of garlic in a small ramekin or ovenproof dish and
drizzle with the olive oil. Bake, uncovered, for 10 to 15 minutes, or until
soft when tested with the tip of a knife. Remove and set aside to cool
slightly. Reduce the oven temperature to 325°F.
Squeeze the roasted garlic out of the skins and mash or chop the garlic,
along with the olive oil, to a puree. Combine the garlic puree, cream
cheese, creme fraiche, eggs, flour and salt in the work bowl of a food
processor fitted with a steel blade. Process for 2 minutes. Add the parsley,
chervil, basil, oregano, and sage; process for 1 minute. Pour the cream
cheese mixture into a large bowl. Stir in the red bell pepper and carrot.
Season with salt and pepper to taste.
In a clean bowl, beat the egg whites until soft peaks form. Blend a spoonful
of egg whites into the cream cheese mixture, then gently fold in the
remaining egg whites.