Best 2 Havarti And Sun Dried Tomato Cheesecake Recipes

Savor the delightful fusion of creamy Havarti cheese and tangy sun-dried tomatoes, all harmoniously melded within a luscious cheesecake. This culinary masterpiece is not just a treat for the taste buds but also a feast for the eyes. The vibrant colors of the sun-dried tomatoes create an eye-catching contrast against the velvety texture of the Havarti cheese, making it an ideal centerpiece for any gathering. Its flavors dance on the palate, delighting your senses with a symphony of sweet and savory. Indulge your curiosity and embark on a journey to discover the best recipe that captures the essence of this extraordinary Havarti and sun-dried tomato cheesecake.

Check out the recipes below so you can choose the best recipe for yourself!

HAVARTI AND SUN-DRIED TOMATO CHEESECAKE

Havarti and Sun-Dried Tomato Cheesecake image

Nestled on a buttery cracker crust, cream cheese takes on the flavor of savory ingredients in this elegant party "dip."

Provided by Betty Crocker Kitchens

Categories Snack

Time 3h45m

Yield 36

Number Of Ingredients 9

Ingredients

1 1/4 cups crushed buttery crackers (about 28 crackers)
3 tablespoons butter or margarine, melted
3 packages (8 oz each) cream cheese, softened
1/4 cup whipping cream
3 eggs
1 tablespoon liquid from sun-dried tomatoes
1 1/2 cups shredded Havarti cheese (6 oz)
1/2 cup sliced drained sun-dried tomatoes packed in oil and herbs
8 medium green onions, sliced (1/2 cup)

Steps:

Heat oven to 375°F. In medium bowl, mix crushed crackers and butter until well blended. Press evenly in bottom of 10-inch springform pan. Bake about 10 minutes or until golden brown.
Reduce oven temperature to 325°F. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add whipping cream, eggs and tomato liquid; beat until creamy. Stir in Havarti cheese, tomatoes and onions until well blended. Spoon evenly over crust in pan.
Bake 40 to 45 minutes or until center is set. Run knife around edge of cheesecake to loosen. Cool completely at room temperature. Cover and refrigerate at least 2 hours but no longer than 24 hours. Remove side of pan. To serve, cut cheesecake into thin wedges.

Nutrition Facts : Calories 130, Carbohydrate 3 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 0 g, TransFat 1/2 g

HAVARTI AND SUN-DRIED TOMATO CHEESECAKE

Havarti and Sun-Dried Tomato Cheesecake image

This is the most delicious appetizer! Don't be wary of the ingredients, the outcome is fabulous. My neighbor gave me this savory cheesecake recipe. The flavors are amazing and it goes well served with crackers and a bunch of grapes on the side. This is an elegant appetizer, especially if you're looking for something out of the ordinary.

Provided by LifeIsGood

Categories Cheese

Time 1h39m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

1 1/4 cups crushed buttery crackers (ie.Ritz)
3 tablespoons melted margarine or 3 tablespoons butter
3 (8 ounce) packages cream cheese, softened (not low-fat)
1/4 cup heavy whipping cream
3 eggs
1/2 cup sun-dried tomato packed in oil, and herbs, drained and diced. Reserve 1 tablespoon of the oil (a 6.5 oz. jar is more than enough)
1 1/4 cups havarti cheese, shredded (6 oz. wedge)
8 green onions, slice (about 1/2 cup)

Steps:

Preheat oven to 375 degrees F.
Crust:.
Mix crackers and melted butter until well blended.
Spray a 9-10 inch round spring form pan with cooking spray.
Press cracker mixture into bottom of pan.
Bake for 10 minutes or until golden brown.
Reduce oven temperature to 325 degrees F.
Filling:.
Beat cream cheese with mixer until smooth.
Add whipping cream, eggs, the 1 T. reserved tomato liquid and beat until creamy.
Stir in havarti, tomatoes and onions until well blended.
Spoon evenly over crust.
Bake 45-60 minutes or until center is set.
Run knife around the edges to loosen.
Cool completely at room temperature.
Cover and refrigerate at least 2 hours, no longer than 24 hours.
Remove side of pan and slice to serve!

Nutrition Facts : Calories 243.9, Fat 23.2, SaturatedFat 12.6, Cholesterol 115.8, Sodium 218.6, Carbohydrate 4.5, Fiber 0.5, Sugar 2.1, Protein 5.5

Tips:

Use a springform pan to ensure easy removal of the cheesecake.
Make sure the cream cheese is at room temperature before mixing.
Do not overbeat the cheesecake batter, as this can cause it to be dense.
Bake the cheesecake in a water bath to prevent cracking.
Chill the cheesecake for at least 4 hours before serving.
Garnish the cheesecake with fresh herbs or berries before serving.

Conclusion:

This Havarti and sun-dried tomato cheesecake is a unique and delicious dessert that is perfect for any occasion. With its creamy texture, tangy flavor, and beautiful presentation, this cheesecake is sure to impress your guests. So next time you're looking for a special dessert, give this recipe a try.

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