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Savory Cheesecake

Posted Jan 21 2014 12:00am
I have come to love making jam so that I can enjoy the summer bounty in the depths of winter.  They are easily turned into dessert ( pop tarts anyone?), but can also make a perfect party appetizer on top of cheesecake.

While an herbed savory cheesecake was a perfect base to my tomato jam before, I wanted more of a blank canvas for a batch of strawberry rhubarb caramelized onion jam that I made this summer.  Pumpernickel pretzels and walnuts turned out to be a fabulous choice for this treat, and it's absolutely perfect for entertaining. 

Although, if you don't want to share, I won't tell ;)

Savory Goat Cheese Cheesecake
adapted from my PB Chocolate Cheesecake

You can make this in a regular 9 or 10" cheesecake pan for a party, or perhaps a few smaller 4" pans for a smaller gathering.  Prefer the individual size?  A mini cheesecake pan or a muffin tin work as well.

1c pumpernickel pretzel crumbs (could use any type of pretzel or cracker here)
1/2c chopped walnuts (or other nut/seed)
4T butter, melted
12oz cream cheese, RT
11oz goat cheese, RT
1/4t sea salt
freshly ground pepper
3 eggs, RT
strawberry rhubarb caramelized onion jam , peach jam with caramelized onions and basil , or tomato jam

Preheat the oven to 350deg.

To make pretzel crumbs, grind up pumpernickel pretzels in the small bowl of a food processor.  Measure out 1c of the crumbs and combine with walnuts (these could also be ground up/chopped in the food processor).  Add melted butter and stir until well combined.  Press into desired baking pans.  Bake 7-10min, then transfer to a rack to cool completely.  Turn oven down to 250deg.

While the crust is cooling, prepare the filling.  Cream together cream cheese and goat cheese in a stand mixer.  Add salt and pepper and mix well.  Add eggs, one at a time, making sure each is well combined.  Pour into cooled crust, be sure not to fill more than 3/4 up the pan.  Tap cheesecake on the table to allow any air bubbles to come to the surface.

Bake (30min for minis, 45 for 4" and 1 1/2-2hours for a 9 or 10", the top will be set and no longer be jiggly). Remove and place on a wire rack.  Mine had cracks, but I didn't mind since I was covering it with jam. Once cooled, refrigerate until ~1hr before serving.  Top with the jam of your choice and serve!

I know we just passed the holiday season, what was your favorite party food?
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