Savory Herb Cheesecake
From lacrenshaw 15 years ago
- 45 minutes to make
- Serves 24
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.
Ingredients
- CRUST: shopping list
- 3/4 cup pecans shopping list
- 3/4 cup dry seasoned bread crumbs shopping list
- 3 tablespoons unsalted butter shopping list
- FILLING: shopping list
- 16 ounces neufchatel cheeseOR cream cheese, softened shopping list
- 11 ounces goat cheese, softened shopping list
- 1 cup sour cream shopping list
- 1/3 cup parmesan cheese, grated shopping list
- 3 large eggs shopping list
- 1/4 cup oil-packed sun-dried tomatoes, drained and finely chopped shopping list
- 1 1/2 tablespoons fresh dill, snipped shopping list
- 1 1/2 tablespoons fresh chives, snipped shopping list
- 1 tablespoon fresh thyme leaves shopping list
- Zest of 1 lemon shopping list
- juice of 1 lemon shopping list
- 2 cloves garlic, finely minced shopping list
- GARNISH: (if desired) shopping list
- fresh dill sprigs shopping list
- cherry tomatoes shopping list
How to make it
- 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.
People Who Like This Dish 5
- clbacon Birmingham, AL
- dragonwings647 Duchesne, UT
- irishiz Annapolis, MD
- minitindel THE HEART OF THE WINE COUNTRY, CA
- lacrenshaw Horsham, PA
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The Rating
Reviewed by 3 people-
yummmmmmmm lorraine i love it i agree with knoxy a great appetizer .........
five
tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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Sounds absolutly wounderful. Thanks
dragonwings647
in Duchesne loved it
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