I know this is labeled ‘cake’ yet it has no sugar. Why? Because it is a savory cheeseCAKE. I didn’t think this was that revolutionary of an idea. Yes, a fantastic idea, but not THAT revolutionary. But the wine party I catered thought it was revolutionary. The guests were marveling over the idea of a cheesecake WITHOUT sugar and NOT for dessert. Skeptical at first, but they were sold within 1 bite. I am not saying that to ‘toot my own horn.’ I’m saying that because I kept getting compliment after compliment about them. I walked away from that party with a big smile on my face. Well done Julia!
Oh, and you know it is always a sign oh how good the food is when people don’t eat the fruit garnish (grapes and strawberries) and keep digging into the salty, fatty, deliciousness. Again, I was happy and had a smile on my face.
I made 3 savory cheesecakes and this is just the first post of the 3, so get excited for more to come…These would be a GREAT appetizer for Easter.
You can eat these in 2 ways:
1. cut a little slice and dig in with a fork
2. spread your slice on crackers or bread slices
The cheesecake is great as an appetizer or side dish. It is sort of like an alternative form of a dip. I love all the different varieties of dips out there: spinach and artichoke, french onion, dill, hummus, etc…But they don’t look super pretty on the table at a fancy party. Savory cheesecakes do look fancy and are very impressive.
One quick note, so you don’t get worried if this happens to you: the cheesecake with be crumbly. Because of all the toppings in it the small pieces that are sliced for appetizers crumble. However, this does not stop anyone from eating it and loving it. So don’t get worried when yours is crumbly. But if you cut the cheesecake into 12 large slices it won’t really crumble. Try using a small pie slicer/server. So it is thick enough to move the slice from the serving plate to the personal plate. And make sure the knife you are using has a sharp edge. Both of those things will help minimize the crumbles. Okay, that is the only disclaimer.
Serves 15-25 appetizers sized portions
1 1/4 cups seasoned bread crumbs
3 tablespoons butter, melted
4 packages (8 oz each) cream cheese, room temperature
1/4 cup heavy cream
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1/2 cup sliced drained sun-dried tomatoes, packed in oil
1/2 cup Chopped fresh basil
2 Cloves garlic, minced
1/2 cup chopped sun dried tomatoes
1 garlic cloves, minced
1/4 cup chopped fresh basil
Heat oven to 375°F. In medium bowl, mix bread crumbs and butter until well blended. Press evenly in bottom of 9-inch springform pan. Bake about 10 minutes or until golden brown. Set aside to cool.
Increase heat to 400 degrees. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add whipping cream and eggs; beat until creamy. Stir in mozzarella cheese, parmesan, tomatoes, garlic and basil until well blended. Spoon evenly over crust in pan.
Bake 15 minutes at 400 minutes then lower the temp to 300 and bake for 1 hour or until center is set. Turn off the temp and crack the oven door and leave cheesecake in the oven for 30 minutes. Cool completely at room temperature.
Run a knife around the edges to loosen. Cover and refrigerate 8 hours before servings. Remove side of pan.
To serve, top the cheesecake with the garnish and cut into thin wedges to spread on crackers or eat just the way it is!
If you love the idea of savory cheesecakes, but would rather buy one then make one, you can! There is a company that focuses strictly on savory cheesecakes. Wicked Kickin’ Cheesecakes has tons of flavor combinations. They are super nice too!
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