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Savory Herb Cheesecake Recipe

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This recipe for Savory Herb Cheesecake, by , is from Good Eats, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Victoria Lucas



1 cup AP flour
1/2 teaspoon salt
Zest of 1 lemon, finely grated
1/2 cup butter, cut into 8 pieces
3 tablespoons fresh lemon juice
1 large egg yolk

Mix flour, salt, lemon zest. Cut in butter. Some butter should remain in lumps. Add the lemon juice and egg yolk. Mix just until combined. Spray 8 or 9 inches springform pan with nonstick spray. Crumble a third of the dough into the bottom of the pan and press out evenly. Press the remaining dough around the sides of the pan. Place in the freezer while you mix the filling.


24 oz cream cheese
3 tablespoons AP flour
4 large eggs
1 teaspoon salt
1/2 teaspoon hot pepper sauce
2 tablespoons fresh lemon juice
1 1/2 teaspoon fresh minced or 1/2 teaspoon dried oregano
1 1/2 teaspoon fresh minced or 1/2 teaspoon dried tarragon
1 tablespoon fresh minced or 1 teaspoon dried basil
1 teaspoon fresh minced or 1/3 teaspoon dried rosemary
1/2 cup parsley, chopped
1 cup Parmesan, grated
4 shallots, finely chopped
3-5 oven dried tomatoes, finely chopped

Preheat the oven to 400 degrees. Beat cream cheese until smooth. Add the flour and egg until well combined. Add remaining eggs one at a time. Add salt, hot sauce, lemon juice, herbs, cheese, shallots, and tomatoes. Mix until blended well. Pour into prepared pan and bake for 15 minutes. Turn oven down to 325 degrees and bake until the top is medium brown, about 50 minutes more. Cool for 10 minutes on cooling rack. Remove from springform and let come to room temperature. Refrigerate if not serving immediately.




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