Summer Cheesecake Food

SAVORY SUMMER CHEESECAKE

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.

SUMMER CHEESECAKE

Steps:

• Preheat oven to 325.
• Grease a 9-inch springform pan.
• Mix cracker crumbs, melted butter, and 2 tablespoons sugar in a large bowl until crumbly.
• Press mixture into prepared pan.
• Bake for 10 minutes.
• Let cool completely.
• Beat cream cheese in a large bowl with an electric mixer set on medium-high for 2 minutes.
• Beat in 1 cup sugar.
• Add flour and lemon zest; beat until combined.
• On low speed, beat in eggs one at a time, beating well after each addition.
• Add sour cream and vanilla; beat until blended.
• Pour batter into prepared pan.
• Bake cheesecake until center is almost set, about 1 hour.
• Let cool completely.
• Loosen cheesecake from side of pan with a knife and remove the pan side.
• Arrange strawberries and nectarines over top.