goodgiver
Senior Cook
Keep the info coming.. I LOVE garlic, but here where I live it is so expensive. And I sure do notlike the preminced or prechopped kind. Only fresh will do.
oh my gosh! you have GOT to be kidding me!!!!mudbug said:cliveb kindly PM'd this recipe to me over the weekend. I brought it to the Labor Day party we attended, but we left before it made it out of the fridge, so I can't say how delicious it tasted. It sure sounds wonderful.
Roasted Garlic Cheesecake:
25 Ritz crackers, rolled to crumbs (should be 1 1/2 C)
5 T melted butter
16 oz cream cheese, room temperature
2 eggs
3-4 fat cloves garlic, roasted and cooled, squeezed out
Pinch salt, white pepper, sugar
1/4 t each thyme, chopped parsley, rosemary
Heavy cream, if needed to thin (optional)
Serves 8-12, as an appetizer
Preheat oven to 325deg
Mix first two ingredients and pat firmly into bottom and 1/3 up the sides of a 9" springform pan.
Using blender or food processor, beat next six ingredients until very smooth and satiny. Pour into crust.
Bake 20 minutes. Turn off oven and leave pie in for another hour to cool.
Cover with foil and chill before serving.
Notes: I've made this in a 1/2 sheet pan, for squares.
Neufchatel cheese can be used, to lower the fat and calorie content. Actually tastes better to me...I think it's better for savory dishes.
I've tried using a beater and by hand, but the consistency just isn't right unless the mixture is beaten into submission with a higher powered motor.
The sugar is helpful to enhance the inherent sweetness of the roasted garlic. You can vary the herbs to your preference, but you need something that will stand up to the garlic flavor
jessicacarr said:i dont know about the kinds of garlic. i have only noticed one kind in the grocery store...that one works for me. but i might look into the other kinds to see what's up with it. sounds interesting!
mudbug said:jessicacarr, I know, I know! I'm thinking the barbarians at the party never even touched this little gem (lovely people, but mostly a chips and dips crowd) and I am determined to go rescue it this week.
buckytom said:and you haven't lived as a garlic lover until you've had pizza topped with an entire head of chopped garlic (before baking, that is. the garlic toasts as it sinks into the cheese... )