SAVORY HERB CHEESECAKE
Plan ahead: You can prepare and bake cheesecake up to 1 week ahead and refrigerate. I found this recipe in Woman's Day magazine. I have not tried it but I'm posting it for safe keeping.
Provided by internetnut
Categories Cheese
Time 1h15m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350. Line the bottom of an 8x3-inch springform pan with nonstick foil and coat sides with nonstick spray.
- Crust: Pulse pecans and breadcrumbs in food processor until nuts are finely ground. Add butter; pulse until mixture forms moist, coarse crumbs. Press onto bottom of prepared pan. Bake 8-10 minutes, until crust is set and pale golden. Cool on wire rack. Raise oven temperature to 425.
- Filling: Beat cream cheese, goat cheese, sour cream and Parmesan in a large bowl with mixer on medium speed until creamy. Beat in eggs until smooth, then remaining filling ingredients until incorporated. Pour into prepared crust and smooth the top.
- Place pan in oven; reduce temperature to 325. Bake 45-50 minutes until light golden on top and set in the middle. Cool in pan on wire rack. Cover and refrigerate. To serve, let cheesecake come to room temperature. Remove sides from pan; slide cheesecake from bottom of pan onto serving plate, removing foil. Garnish with dill and cherry tomato halves.
Nutrition Facts : Calories 179.3, Fat 14.8, SaturatedFat 7.9, Cholesterol 60.1, Sodium 255.8, Carbohydrate 5, Fiber 0.6, Sugar 0.8, Protein 7.2
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latasha daniels
[email protected]I'm allergic to dairy, so I can't try this recipe. :(
Shaughn Britter
[email protected]This recipe is a bit too complicated for me. I prefer simpler recipes.
Rimsha Sheikh
[email protected]I'm not a big fan of cheesecakes, but this recipe looks interesting. I might give it a try.
Raju Hossain
[email protected]This recipe sounds delicious! I love the idea of using fresh herbs.
Shayed Amran
[email protected]I'm not sure about this recipe. The combination of herbs and cheese seems a bit strange.
midhat shah
[email protected]This recipe is definitely going on my to-cook list.
Bikash Adhakari
[email protected]I'm always looking for new savory cheesecake recipes. This one looks like a keeper!
Zacheaus
[email protected]This recipe looks amazing! I can't wait to try it.
Jason SL
[email protected]I followed the recipe exactly, but my cheesecake didn't turn out. The crust was too crumbly and the filling was too runny.
Dd Jhnkhb
[email protected]This cheesecake was a bit too heavy for my taste. The flavors were good, but the texture was a bit dense.
Amaal abdullahi Mohamoud
[email protected]I love this recipe! It's so easy to make and always turns out perfect. I've made it for parties, potlucks, and even just for my family. It's always a hit!
Haji Akhtar Choudry
[email protected]The cheesecake was delicious! The flavors were well-balanced and the texture was smooth and creamy. I would definitely recommend this recipe.
Troy Postell
[email protected]This recipe was easy to follow and the cheesecake turned out great! I used a combination of fresh thyme, rosemary, and basil for the herbs and it was perfect. The cheesecake was a hit at my potluck.
joe simwinga
[email protected]I'm not usually a fan of cheesecakes, but this savory herb version was delicious! The crust was perfectly crispy and the filling was creamy and flavorful. I especially loved the combination of herbs. Will definitely make this again!
Osamu Makdod
[email protected]This savory herb cheesecake was a delightful surprise! The combination of herbs and cheese created a unique and flavorful dish that was perfect for a summer party. My guests raved about it!