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 SUMMER CHEESECAKE
I'm not a big dessert guy and almost always prefer another savory course instead, but if I am going to have dessert, cheesecake is one of my favorites. When you combine those two facts, it's no surprise I tried an experiment with a savory cheesecake. A nice green salad, with or without tomatoes, would be a perfect pairing for this.
Provided by Chef John
Categories Main Dishes Savory Pie Recipes
Time 4h15m
Yield 10
Number Of Ingredients 20
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Butter a 9-inch springform pan well.
- Start the filling: Heat olive oil in a pan over medium-high heat. Saute peppers and onions with a large pinch of salt until onions just start to turn translucent, about 5 minutes. Stir in garlic and cook for 2 more minutes. Turn off heat and allow to cool to room temperature.
- While the pepper mixture is cooling, prepare the crust: Combine crushed cracker crumbs, dried Italian herbs, and melted butter in a mixing bowl. Stir until crumbs are coated.
- Transfer the buttered crumbs into the prepared springform pan and press down into an even layer. Set aside until needed.
- Continue the filling: Combine eggs, flour, kosher salt, black pepper, cayenne pepper, and sugar in a large mixing bowl and whisk until smooth. Add the creme fraiche, cream cheese, and Parmigiano-Reggiano cheese, and mix until smooth. Stir in parsley, tarragon, thyme, and cooled pepper mixture until evenly combined.
- Transfer cheese mixture into the prepared springform pan. Tap the pan gently to settle the contents and place on a baking sheet.
- Bake in the lower center of the preheated oven until a skewer poked into the center comes out clean, 60 to 75 minutes. Let cool in the pan for 30 minutes. Run a knife around the edges and carefully remove the ring.
- Cheesecake should be thoroughly chilled in the refrigerator before serving, about 2 hours. Cheesecake can be served at room temperature, but it will not have the classic smooth, firm cheesecake texture, and will be more like a very light cheese quiche.
Nutrition Facts : Calories 517.7 calories, Carbohydrate 16.2 g, Cholesterol 193.6 mg, Fat 46.5 g, Fiber 1 g, Protein 11.5 g, SaturatedFat 25.2 g, Sodium 735.5 mg, Sugar 4 g
SAVORY GORGONZOLA CHEESECAKE BITES
When it comes to party-starting appetizers, you can't go wrong with savory cheesecake! To try: these creamy bites made with cream cheese and gorgonzola.
Provided by My Food and Family
Categories Dairy
Time 2h5m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325ºF.
- Melt 3 Tbsp. butter; mix with cracker crumbs. Spoon into 24 paper-lined mini muffin cups, adding about 1 tsp. to each.
- Beat cream cheese, 1/3 cup Gorgonzola cheese and whipping cream in medium bowl with mixer until blended. Add eggs, 1 at a time, mixing after each just until blended. Spoon into prepared muffin cups, adding about 1 Tbsp. to each.
- Bake 15 min. or until centers are almost set. Cool cheesecakes in pans 10 min. Remove from pans to wire racks; cool completely. Refrigerate cheesecakes 1 hour.
- Meanwhile, cover baking sheet with foil. Cook sugar and remaining butter in small saucepan on medium heat until butter is melted. Add nuts; cook 5 to 7 min. or until nuts are lightly browned and evenly glazed, stirring constantly. Spread into single layer on prepared baking sheet; cool completely.
- Top cheesecakes with remaining gorgonzola cheese and candied nuts just before serving.
Nutrition Facts : Calories 140, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 50 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
SAVORY CHEESECAKE
Provided by Alton Brown
Time 2h34m
Yield 8 to 10 servings
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-inch spring form pan. Bake for 8 minutes to crisp up. Remove from oven and cool. Reduce the heat to 250 degrees F.
- 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.
RED PEPPER CHEESECAKE
Provided by Giada De Laurentiis
Categories appetizer
Time 5h20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Wrap the outside of the cheesecake pan with 2 layers of heavy-duty foil. Place the ricotta, cream cheese, and goat cheese in a food processor. Pulse to mix. Add the sugar, egg, and salt and pulse a few times until well mixed. Stir in the red pepper strips.
- Pour the cheese mixture into the cheesecake pan. Place the cheesecake pan in a roasting pan. Pour enough hot water in the roasting pan to come halfway up the sides of the cheesecake pan. Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken, about 45 minutes (the cake will become firm when it is cold.)
- Transfer the cake to a wire rack to cool for 1 hour. Refrigerate until the cheesecake is cold, at least 3 hours and up to 2 days.
- To make the pita chips, preheat the oven to 350 degrees F.
- Cut the pitas into 8 triangles each (like a pie). Drizzle the pita with olive oil, and sprinkle with salt and pepper. Bake until crisp and golden, about 12 to 15 minutes.
- To serve, combine the jam and the water in a small bowl and stir until the jam is liquefied. Remove the cheesecake from the springform pan. Place on a serving plate. Drizzle the jam mixture over the top of the cheesecake. Serve with the pita chips alongside.
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
SAVOURY MINI CHEESECAKES
You can prepare 2 different tastes from 1 filling, which means you can please both vegetarians and seafood lovers at the same time. These tarts should be frozen if you are packaging them as they are fragile. They should also be refrigerated if not eaten right away. A great partner for a well-balanced dry white wine. Cheesecakes can be refrigerated for up to 2 days or frozen. Recipe created by Chef Jill Snider of Ontario.
Provided by Leslie
Categories Lunch/Snacks
Time 45m
Yield 36 mini cheesecakes
Number Of Ingredients 16
Steps:
- Preheat oven to 300ºF.
- Spray 3 miniature muffin trays with nonstick cooking spray.
- Process pretzels in food processor until very fine (consistency of dry bread crumbs). You should have ¾ cup crumbs. Mix with melted butter.
- Press 1 into bottom of each muffin cup. Bake in centre of preheated oven for 6 to 8 minutes or until set.
- Beat cream cheese to blend.
- Add eggs, 1 at a time, beating until smooth. Beat in flour, pepper and sour cream.
- Divide mixture into 2 bowls.
- Stir ingredients for salmon filling into 1 bowl and Sun-dried Tomato and Olive filling into the other. Mix well. Spoon about 1 tbsp filling over each tart base. Bake 15 to 20 minutes or just until filling is set. Cool to room temperature on wire rack, then cover and refrigerate at least 2 hours or up to 24 hours. Run knife around edge of each cheesecake to loosen. Garnish with fresh dill or basil leaf before serving.
Nutrition Facts : Calories 66, Fat 5.3, SaturatedFat 3.2, Cholesterol 25.3, Sodium 97.9, Carbohydrate 3, Fiber 0.2, Sugar 0.3, Protein 1.8
SAVORY VEGETABLE CHEESECAKE
This delicious main-dish cheesecake comes from Mollie Katzen's "The Enchanted Broccoli Forest," which is a delightful vegetarian cookbook. A wonderful way to use us those garden veggies. It is also wonderful served as an appetizer that guests can spread onto little pieces of toast.
Provided by Irmgard
Categories Vegetable
Time 2h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees farenheit.
- Butter a 10" springform pan and sprinkle with breadcrumbs, set aside.
- Put the grated zucchini into a colander.
- Salt lightly, and let is sit about 15 minutes, then squeeze out any excess moisture.
- Saute the onions in butter with 1/2 t salt.
- When they start to turn translucent, add the carrots, garlic, zucchini, flour, basil and oregano.
- Keep stirring and cook over medium heat for about 8 minutes.
- Remove from heat and stir in the parsley and lemon.
- Beat the cheeses and eggs together until well blended.
- (Hello, Kitchenaid mixer!) When the cheese and egg mixture is nice and fluffy, fold in the veggies.
- Season to taste with black pepper.
- Pour the mixture into the springform pan.
- Bake uncovered for 30 minutes-- then pull it out for a minute.
- Remember those tomatoes?
- Dredge them in the breadcrumbs and decorate the top of the cheesecake with them in a pretty spiral pattern.
- Reduce the oven heat to 350 degrees, and bake another 30 minutes.
- Turn off the oven and just let the cheesecake sit in there for another 15 minutes.
- Then, take it out of the oven and let it cool about 10 more minutes before cutting and serving.
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