SAVORY CHAVRIE HERB CHEESECAKE
Unique & Savory, goat cheese compliments this cheesecake recipe. Velvety texture and creaminess of the goat cheese allows for a wonderful dish!
Provided by Corrinne J
Categories Cheesecake
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Shell Directions:.
- Pre heat oven to 350°F.
- Blend all ingredients together until mixed well.
- Press into the bottom of a 9 inch baking dish or false bottom pan.
- Bake for 10 minutes to crisp up the shell.
- Cheese Cake Directions:.
- Blend Chavrie® with eggs and mix well.
- Add the remaining ingredients and mix.
- Scatter the spinach evenly over the bottom of the pre baked shell.
- Pour custard into the shell.
- Bake at 350°F until a knife blade inserted into the cake comes out clean about 45 minutes.
- Use Roast Garlic and Herb Chavrie® ® omit the herbs in batter.
Nutrition Facts : Calories 384.8, Fat 28.1, SaturatedFat 18.4, Cholesterol 123.8, Sodium 625.4, Carbohydrate 10, Fiber 0.5, Sugar 2.7, Protein 23
HERB & ROASTED PEPPER CHEESECAKE
Roasted red peppers and fresh herbs basil, chive and thyme add notes of sweetness, licorice and a hint of peppery finish in ways that will surprise you. Add a drizzle of oil just before serving, and pass the pita chips. -Laura Julian, Amanda, Ohio
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 24 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., Place cream cheese, ricotta cheese, salt and pepper in a food processor; cover and process until smooth. Add eggs; pulse just until combined. Add red peppers, herbs, bacon and garlic; cover and pulse just until blended. Pour filling into prepared pan. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan., Bake 35-45 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. Just before serving, drizzle cheesecake with oil; top with red pepper strips and chives if desired. Serve with pita chips.
Nutrition Facts : Calories 134 calories, Fat 12g fat (7g saturated fat), Cholesterol 61mg cholesterol, Sodium 333mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
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
SAVORY CHEESECAKES
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
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.
SAVORY SPINACH HERB CHEESECAKE
A delightful dish with a pleasing presentation. Great for a luncheon(which I can only serve this at as my bunch, of course, turns their nose up at this) Don't be put off by the long list of ingredients, it really is an easy dish.
Provided by PickyEatersRUs
Categories Savory Pies
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Sprinkle tomato slices with 1/4 tsp each of salt and pepper.
- Drain on paper towel 10 minutes.
- Process nuts untill ground and stir into bread crumbs and butter.
- Press into bottom of 9in spring form pan.
- Bake at 350 for 10 minute Cool on wire rack.
- Beat cream cheese on medium speed until creamy. Add other cheeses and eggs, beating until blended.
- Stir in the rest of the ingredients and rest of salt and pepper.
- Pour into crust.
- Bake at 350 for 15 min.
- Top with tomatoes and bake 30 minute more or until set.
- Turn oven off and leave cake in for 20 min.
- Cool on wire rack 10 min then run knife around edge and cool for 10 minute more.
Nutrition Facts : Calories 465.8, Fat 40.6, SaturatedFat 23.3, Cholesterol 182.3, Sodium 792.6, Carbohydrate 9.8, Fiber 1.1, Sugar 2.5, Protein 17
SAVORY CHEESECAKE
Got this recipe from my viewing of FoodTV...it's an addiction really. I had hoped to make it for a gathering but have yet to have one since I got this one. I think I would exchange the trout for another meat...but thats up to individual taste I think. Enjoy
Provided by TishT
Categories Trout
Time 2h40m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- In a small bowl, combine the melted butter, egg white, and the bagel chips.
- Press them into the bottom of a 10" spring form pan.
- Bake for 8 minutes to crisp up.
- Remove from oven and cool.
- Reduce the heat to 250F.
- In a mixing bowl fitted with a paddle attachment, blend the cream cheese, cornstarch, salt, and sour cream.
- Once combined, add the eggs.
- Fold in trout and chives.
- Pour the batter over the cooled crust.
- Bake for 1 hour.
- Turn the oven off and leave the cake in the oven for an additional hour without opening the door.
- Cool on a rack for at least 4 hours.
- Carefully unmold.
- Keep refrigerated until ready to serve.
Nutrition Facts : Calories 478, Fat 44.5, SaturatedFat 26.8, Cholesterol 191.6, Sodium 650.5, Carbohydrate 5.9, Fiber 0.1, Sugar 0.4, Protein 14.7
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