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Old 12-14-2004, 01:11 PM   #11
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kansasgirl, I made your cheesecake this morning. It's cooling on a rack right now. Will take it for a test drive tonight at dinner and report back. Lookin' good, though.

I'm thinking that another crust that could work for this is pretzels. What do you think?
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Old 12-14-2004, 03:08 PM   #12
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Oh - good thinking! I think that pretzels would be great! I am dying to hear your feedback - keep us posted!
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Old 12-14-2004, 03:43 PM   #13
 
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It sounds good Kansasgirl!
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Old 12-15-2004, 06:55 AM   #14
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Feedback time.

Outstanding! I have been wanting to make a savory cheesecake for some time and this one fit the bill perfectly. Came out a little drier than a sweet cheesecake, but that's all to the good. At first I didn't think 1/2 cup of onions would be enough, but it is, and balances perfectly with the bacon. I did have to use Frank's hot sauce because I didn't have cayenne, but that was also to the good.

Kansasgirl, thanks for a great recipe! I mentioned to MIL that I was trying this out and she was intrigued, so I will make it again for her when she arrives next week. The current one will not last that long.

p.s. a small slice is perfectly accompanied by a glass of white wine.
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Old 12-15-2004, 08:20 PM   #15
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I am so glad that you liked it! I think that savory cheesecakes are great - almost like a quiche really. Perfect for a small meal or as an appetizer. I can send you more if you want to try some other variations.
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Old 12-15-2004, 10:34 PM   #16
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Quote:
Originally Posted by kansasgirl
I am so glad that you liked it! I think that savory cheesecakes are great - almost like a quiche really. Perfect for a small meal or as an appetizer. I can send you more if you want to try some other variations.
Kansasgirl, I'd love to see some more, if you don't mind. Thanks!
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Old 12-16-2004, 06:10 AM   #17
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yes! please send more. operators are standing by.
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Old 12-16-2004, 12:08 PM   #18
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Kansasgirl I am very intrigued I think my husband and I could eat an entire cheesecake in one sitting!! I can't wait to try it!!! Regular cheesecake is too sweet for me I am more into savory appetizers.Do you change the recipe at all if you make them in muffin pans? I have never tried anything like that so I would need step by step info. Thanks for sharing the recipe.
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Old 12-16-2004, 03:38 PM   #19
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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 12-16-2004, 03:42 PM   #20
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wonderful ideas, kansasgirl. I think the Cheddar Beer version would go well with a crust of crushed Cheezits (Otter, take note!).

cutting, copying, and pasting away....
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