Savory Cheesecake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 c. finely ground organic saltine crackers
1/2 c. finely chopped organic walnuts
2 T. unsalted butter, melted
1/4 tsp. freshly ground black pepper
11 oz. rindless goat cheese at room temperature
2-3 large eggs, at room temperature
1 lb. cream cheese, cut into cubes at room temperature
½ c. organic sour cream
1 T. GMO-free cornstarch
1 c. homemade roasted vegetable puree (eggplant, peppers, tomatoes, onions and garlic or some similar combination—all roasted in olive oil and seasoned with salt, pepper and fresh herbs of the cook’s choosing)
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Directions: |
Directions:Crust
In a bowl blend together the cracker crumbs, walnuts, butter and pepper. Press the mixture onto the bottom of a buttered 10-in. springform pan and wrap the bottom of the pan tightly with aluminum foil. Bake the crust in the middle of a preheated 350º oven for 10 minutes or until golden.
Filling
In a large mixing bowl, beat at medium speed the goat cheese and eggs until smooth. Gradually incorporate the cream cheese, beating until smooth again. Finally, beat in the sour cream, cornstarch and puree.
Spread the mixture evenly in the prepared pan. Place the pan in a large baking pan and add enough hot water to come 1 in. up sides. Bake at 350º until the cheesecake is puffed and very lightly browned around the edges, about 1 hour. Remove from the water. Run a sharp knife around edges of the pan to release the cake. Cool completely on a wire cake rack. Remove the sides of the pan and wrap the cake in plastic wrap. Chill at least 4 hours or overnight.
When ready to serve, transfer the cheesecake to a serving platter. |
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Number Of
Servings: |
Number Of
Servings:12-16 |
Preparation
Time: |
Preparation
Time:about six hours |
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