Recipe

Savory Herb Cheesecake Recipe

Add Step-by-Step Photos	Lacrenshaw / All my dishes 11 months, 3 weeks ago I know I just posted an herbed cheesecake BUT this one's crust is divine and adds a new dimension of flavor to the entire dish. This cake is also smaller, being baked in an 8" pan and not a 9". Courtesy of Woman's Day magazine dated 1/1/2008. Prep:30m Cook:45m Servings:24	Lacrenshaw
	pecans cheese tomatoes dill thyme lemon garlic

Does this look good? Yeah! / Nope

Fans

dragonwing

minitindel

clbacon

Ingredients

CRUST:

3/4 cup pecans

3/4 cup dry seasoned bread crumbs

3 tablespoons unsalted butter

FILLING:

16 ounces Neufchatel cheeseOR cream cheese, softened

11 ounces goat cheese, softened

1 cup sour cream

1/3 cup Parmesan cheese, grated

3 large eggs

1/4 cup oil-packed sun-dried tomatoes, drained and finely chopped

1 1/2 tablespoons fresh dill, snipped

1 1/2 tablespoons fresh chives, snipped

1 tablespoon fresh thyme leaves

Zest of 1 lemon

Juice of 1 lemon

2 cloves garlic, finely minced

GARNISH: (if desired)

Fresh dill sprigs

Cherry tomatoes

Directions

Preheat oven to 350 degrees F.

Line the bottom of an 8x3" springform pan with foil.

Coat bottom and sides of pan with cooking spray

CRUST:

Pulse pecans and breadcrumbs in food processor until nuts are finely ground.

Add butter to processor.

Pulse until coarse crumbs form.

Press onto bottom of prepared pan.

Bake for 8 to 10 minutes. OR until crust is set and golden

Cool on wire rack.

Raise oven temperature to 425 degrees F.

FILLING:

Beat cream cheese, goat cheese, sour cream and Parmesan cheese in a large bowl on medium mixer speed until creamy.

Beat in eggs until smooth.

Add remaining filling ingredients.

Beat until well incorporated.

Pour into prepared crust.

Smooth the top.

Place pan in oven.

Immediately reduce temperature to 325 degrees F.

Bake 45 to 50 minutes until golden on top and set in the middle.

Cool IN PAN on wire rack.

Cover and refrigerate. (overnight is best)

TO SERVE:

Allow cheesecake to come to room temperature.

Remove sides of pan.

Slide cheesecake from bottom of pan to serving plate, removing the foil.

Garnish, if desired.

PLAN AHEAD:

Cheesecake can be baked up to 1 week ahead and refrigerated. Keep in mind that you won't have the use of your springform pan during that period as it must remain on the cake until serving.

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Comments

knoxcop 11 months, 3 weeks ago said:
Hey---what a great appetizer idea! I'd bake up two of the smaller, 6 inch ones and serve them block style with a cheese knife and lots of crackers. Oh, this is on my catering menus! Tada!
--Kn0x--

lacrenshaw 11 months, 3 weeks ago said:
Hey, what a great CATERING idea! You go, girl. Oh, by the way, do I get a cut of the profits? lol Enjoy these, knox!
Lorraine

minitindel 11 months, 3 weeks ago said:
Yummmmmmmm lorraine i love it i agree with knoxy a great appetizer .........

five

tink

dragonwings647 11 months, 3 weeks ago said:
Sounds absolutly wounderful. Thanks

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