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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Parmesan Cheesecake with Cherry-Pecan Cracker Crust Recipe

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This recipe for Parmesan Cheesecake with Cherry-Pecan Cracker Crust is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:

4 ounces Triscuits, crumbled
2/3 cup chopped tart dried cherries
1/3 cup pecans, coarsely chopped
2 tablespoons brown sugar
2 teaspoons paprika
¼ teaspoon cayenne pepper
2 teaspoons chopped fresh thyme leaves
3 tablespoons unsalted butter, melted


Cheesecake:

8 ounces cream cheese
1/3 cup ricotta cheese
1/3 cup sour cream
2 teaspoons Dijon mustard
½ teaspoon salt
2 large eggs
5 ounces Parmigiano-Reggiano cheese, grated
Directions:
Directions:
MAKE THE CRUST: Preheat oven to 350ºs F. Line the bottom of a 7-inch springform pan with parchment paper. Lightly butter the paper and set aside. Place the crackers, dried cherries, pecans, brown sugar, thyme, paprika, and 1/8 teaspoon of cayenne in a large mixing bowl and toss to combine. Stir in the melted butter and press the mixture into the bottom of the lined pan. Blind bake the crust until set -- about 15 minutes. Cool on a wire rack and set aside.
MAKE THE CHEESECAKE BATTER: Place the cheeses, sour cream, mustard, salt, and remaining cayenne in a large bowl and mix with an electric mixer set on low speed until well combined. Add the eggs, one at a time, beating well after each addition, until mixture is smooth. Pour the batter into the prebaked crust and bake until set and golden brown -- 40 to 50 minutes. Cool in the pan on a wire rack to room temperature. Remove from pan and serve at room temperature. Cake may be stored, tightly wrapped in plastic and refrigerated, for up to 3 days.

 

 

 

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