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Old 06-19-2006, 05:25 AM   #1
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Savory Cheesecakes

Banana Brain wanted to try making a savory cheesecake, so here's one to start things off!


SANTA FE CHEESECAKE WITH CILANTRO PESTO










1 cup toasted bread crumbs
1/2 cup toasted pine nuts
3 tablespoons unsalted butter, melted
1/2 pound pepper jack, grated
1/2 pound queso blanco, grated
1 pound cream cheese, room temperature
4 eggs
8 fresh roasted, peeled, seeded New Mexico green chiles, chopped
2 jalapenos, seeded and diced
1 tablespoon minced garlic
3 tablespoons minced fresh cilantro
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper


Cilantro Pesto:
2 cups tightly packed fresh cilantro leaves
1/4 cup lightly toasted pine nuts
1 teaspoon chopped garlic
1/4 cup grated queso blanco
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
6 tablespoons olive oil


Preheat oven to 325 degrees F.

To make the crust, place the bread crumbs, pine nuts, and butter in a food processor and process until thoroughly combined. Press mixture into the bottom and slightly up the sides of a 9-inch springform pan. Set aside.
In the bowl, beat the pepper jack, queso fresco, and cream cheese until smooth. Add the eggs, one at a time, beating well after the addition of each. Fold in the peppers, jalapenos, garlic, cilantro, salt, and pepper. Pour mixture into the prepared pan and bake for 45 minutes to 1 hour, checking after 45 minutes. (Cake should be golden and puffed, and just set in the center.) Remove from the oven and cool completely on a rack before serving.
To make the pesto: In a blender, combine the cilantro, pine nuts, and garlic, and puree on high speed. Add the cheese, pepper, and salt, and process to combine. Scrape the sides of the blender, and with the machine running, add the olive oil. Blend until well combined.
To serve, drizzle the cheesecake with the Cilantro Pesto, slice, and serve.

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Old 06-19-2006, 04:40 PM   #2
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Marm always has great recipes. Here's some more cheesecake ones I cut and pasted from another member's fabulous contributions. kansasgirl, where are you these days?

SAVORY CHEESECAKES - KANSASGIRL

Here are some more ideas. For muffins, I use muffin cups. Press the crust into the muffin cups, fill each muffin cup almost full with batter, and then bake 20-25 minutes or until just set. Remove them from the oven and cool. I have found that mini cheesecakes work really well, and that the only difference is really in the baking time.

Crusts can vary. You can use any type of cracker (or pretzel - good ideas!), butter and spices for the crust. I use about 1 cup of crumbs to 2-3 tb butter, and I might add in some toasted and crushed nuts or parmesan cheese. Be creative!

Cheddar Beer Cheesecake
Crust:
1 c Cracker crumbs (pretzels might be great here!, or wheat thins, cheese crackers, Ritz, etc)
2-3 tb Butter, melted
Filling:
24 oz Cream cheese, at room temp
1/4 c Sugar
1 1/2 c Sharp cheddar, shredded
5 Eggs, at room temp
1/4 c Strong beer (Guinness, Bass, honey lager, etc)
1/4 c Heavy cream

Preheat the oven to 300F. Lightly butter the bottom of a 9" springform pan.
1.In a medium bowl, combine the cracker crumbs and butter. Press firmly into the bottom of the prepared pan. Chill while making the filling.
2.In a large bowl beat the cheeses until smooth. Gradually add the sugar, beating just until light and fluffy. Add the eggs, one at a time, beating just until each is combined. At low speed, beat in the beer and then the heavy cream. Pour filling into the prepared pan.
3.Bake for 1 1/2 hours or until the center is set but still slightly jiggly, and and the top is lightly golden. Turn off the oven, leave the door ajar, and let the cheesecake sit in the oven for 30 minutes. Remove the cake to a wire rack and cool completely. Chill for several hours or overnight.

Roquefort Cheesecake
2 tb Butter
Crust:
1/2 c Breadcrumbs, toasted
1/4 c Freshly grated parmesan
Filling:
1/2 lb Bacon, fried until crisp, crumbled, and 1 tb drippings reserved
1 Onion, minced
28 oz Cream cheese, room temp.
1/2 lb Roquefort cheese
4 Eggs
1/3 c Whipping cream
1/2 ts Salt
2-3 drops hot pepper sauce

Preheat oven to 325F. Butter a 9" springform pan.
1.Mix breadcrumbs and Parmesan. Sprinkle mixture in pan, turning to coat. Refrigerate.
2.Using 1 tb reserved bacon drippings, saute onion over low heat until translucent, stirring occasionally, about 10 minutes.
3.Mix cream cheese and Roquefort in blender or processor until smooth.
4.Add eggs, cream, salt and pepper sauce and process until smooth.
5.Blend onion and bacon crumbles into the cheese filling; filling should not be totally smooth.
6.Pour into prepared pan. Set pan in roasting pan for a bain marie. Add enough hot water to come halfway up sides of the springform pan.
7.Bake 1 hour and 20 minutes. Turn oven off and let cheesecake rest in oven with door ajar for 1 hour. Transfer to rack, cool to room temp.

Seafood Cheesecake
Crust:
1 c Parmesan cheese, grated
1 c Breadcrumbs
1/2 c Butter, melted
Filling:
1 tb Olive oil
1 c Onion, chopped
1/2 c Carrot, finely chopped
1/2 c Red bell pepper, chopped
2 cloves Garlic, minced
Salt and pepper
28 oz Cream cheese, room temp
4 Eggs
1/2 c Heavy cream
1 c Cheese, grated (cheddar, swiss, gouda, etc)
1 lb Cooked seafood, chopped (shrimp, crab, oysters, salmon - use a single fish or a combination)

Preheat oven to 350F
1.Combine the Parmesan cheese, breadcrumbs, and butter until thoroughly blended, and press the mixture into a 9" springform pan.
2.Heat the oil in a medium pan over high heat. Add the onions, carrots, red pepper, and garlic; saute for 3 minutes. Season with salt and pepper.
3.Using a mixer, beat the cream cheese with the eggs until thick and creamy, about 4 minutes.
4.Beat the cream, cheese, cooked vegetables, and cooked seafood into the cream cheese/egg mixture. Season with salt and pepper.
5.Pour the filling over the crust in the springform pan, bake until center is set, but still slightly jiggly, 60-75 minutes. Cool on a wire rack.

Spinach Pesto Cheesecake
Crust:
3/4 c Fine dry breadcrumbs
1/3 c Walnuts, pecans, or pinenuts, ground
1/4 c Parmesan cheese, freshly grated
1/3 c Butter, melted
1 c Spinach, fresh, coarsely chopped
1/3 c Parmesan cheese, freshly grated
1/4 c Walnut, pecan, or pine nut pieces
1 clove Garlic, chopped
Salt and pepper to taste
1/3 c Olive oil
24 oz Cream cheese, softened
3 Eggs
1/4 c Milk

Preheat oven to 300F
1.Combine the breadcrumbs, ground nuts, Parmesan cheese, and butter. Press into the bottom and 1 inch up the sides of a 9" springform pan. Set aside.
2.In a food processor bowl add spinach, Parmesan cheese, nut pieces, garlic, salt and pepper; process until smooth. With processor running, pour oil through food chute in a steady stream until mixture is blended and creamy.
3.Beat cream cheese at high speed of an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add milk and then spinach mixture, mixing well.
4.Pour mixture into prepared pan. Bake for about an hour or until center is just set but still slightly jiggle. Turn oven off, and let cheesecake rest in the oven with the door ajar for 1 hour. Cool on wire rack. Serve lukewarm or chilled.
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Old 06-19-2006, 07:04 PM   #3
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Oh, these look wonderful! I miss KG too!
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Old 07-01-2006, 06:54 PM   #4
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Ive been wondering a long time where kansasgirl went.Can some body tell me? She always had the recipe you needed.
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Old 07-11-2006, 10:51 AM   #5
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SMOKED SALMON CHEESECAKE

2 lbs cream cheese softened
1 cup sour cream
1/2 cup whipping cream
3 eggs
1 tsp fresh squeezed lime juice
3 (3" thick) slices french bread
1 tsp melted butter
1 lb smoked salmon, boneless/skinless, sliced very thin

TOPPING:
8 oz cream cheese
1/2 cup sour cream

Blend cream cheese & sour cream till smooth. Use as spread. Makes about 1 1/2 cups.

Place softened cream cheese in mixer till smooth. Using first speed add sour cream a little at time. Blend in whipping cream on first speed till lumps are gone. Add eggs 1 at a time, mix well. Add lime juice & dill. Set aside.

Chop French bread in processor till fine. Add melted butter; mix 5 seconds. Place crumb mixture in 9" springform pan. Spread evenly w fork over bottom of pan. Don't make crust too thick. Bake at 350 till golden. Cool.

Place layer of cream cheese filling to cover bottom of pan. Place thin slices of salmon on top. Repeat till pan is full, ending w cream cheese mixture.

Bake at 300 2 hours. Turn heat off, let cake remain in oven 1 hour longer. Chill overnight. When ready to serve, spread Topping over top of cake. Place in center of oven bake at 250 10 mins. Cool completely before slicing to serve as appetizers. Makes 8-10 appetizers.
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Old 07-12-2006, 03:34 AM   #6
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Thank you so much, marmelady! But I think I'm going to make the cheddar beer cheesecake posted by mudbug, because I already have all the ingredients except cream cheese. And its really off dor me to be out of cream cheese, because I buy it four lbs at a time from Costco. Plus I'll finally be completing my cheddar cheesecake quest. I will make it, I swear I will, and I'll post back with results when I do. And posibly pictures if I can figure out how.
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Old 08-09-2006, 11:40 AM   #7
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Quote:
Originally Posted by mudbug
Spinach Pesto Cheesecake
Crust:
3/4 c Fine dry breadcrumbs
1/3 c Walnuts, pecans, or pinenuts, ground
1/4 c Parmesan cheese, freshly grated
1/3 c Butter, melted
1 c Spinach, fresh, coarsely chopped
1/3 c Parmesan cheese, freshly grated
1/4 c Walnut, pecan, or pine nut pieces
1 clove Garlic, chopped
Salt and pepper to taste
1/3 c Olive oil
24 oz Cream cheese, softened
3 Eggs
1/4 c Milk

Preheat oven to 300F
1.Combine the breadcrumbs, ground nuts, Parmesan cheese, and butter. Press into the bottom and 1 inch up the sides of a 9" springform pan. Set aside.
2.In a food processor bowl add spinach, Parmesan cheese, nut pieces, garlic, salt and pepper; process until smooth. With processor running, pour oil through food chute in a steady stream until mixture is blended and creamy.
3.Beat cream cheese at high speed of an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add milk and then spinach mixture, mixing well.
4.Pour mixture into prepared pan. Bake for about an hour or until center is just set but still slightly jiggle. Turn oven off, and let cheesecake rest in the oven with the door ajar for 1 hour. Cool on wire rack. Serve lukewarm or chilled.
Do you think those would work well as mini-muffin sized cheesecakes? or would I probabaly just end up with a mess from the crust collapsing?
(I do wish kansasgirl was still around to answer that.)
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Old 08-09-2006, 05:14 PM   #8
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Hi marmar. I have not made this particular cheesecake of kansasgirl's, but I don't see why the mini-muffin pans wouldn't work. I would just be careful about checking the "jiggly" factor more often than you would with a regular springform pan.
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Old 08-09-2006, 07:19 PM   #9
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Mudbug - then you think I shouldn't have any problems with them falling apart when I remove them?

I'm just worried because that's the reason springform pans are usually used, and its a crumbly crust.
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Old 08-09-2006, 09:55 PM   #10
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Probably too late for this, but here's the savory cheesecake I'll be making, when I try one.

I probably got the recipe here.

Lee

Bacon Onion Cheesecake

2/3 c Stone-ground wheat cracker crumbs (Wheat thins work well)
1/3 c Walnuts, finely chopped, toasted
2 tb Butter, softened
8 slices Bacon, cooked, crumbled, drippings reserved
1/2 c Onion, chopped
1 tb Bacon drippings
24 oz
Creamcheese, softened
3 Eggs, beaten
1/2 ts Cayenne pepper
1/4 ts Garlic powder
Parsley sprigs
Shredded carrot

Preheat oven to 350F
1.Combine cracker crumbs, walnuts & butter until well blended. Press crumbs evenly on bottom of springform pan. Bake crust for 10 minutes. Cool on rack.
2.Saute onion in reserved drippings until tender and set aside.
3.Beat
creamcheese until smooth. Gradually add eggs, garlic powder & cayenne. Beat until smooth. Stir in bacon and onions.
4.Spoon mixture into pan. Spread with a knife to level. Bake for 45-60 minutes or until cheesecake is almost set but still slightly jiggly in the middle. Cool completely. Store in refrigerator covered with plastic wrap until serving.
5.Before serving, allow cheesecake to rest to room temperature, Remove sides of pan. Garnish with circle of shredded carrot at the edge and parsley sprigs in the middle.
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