Posts Tagged ‘Savory’

Cheesecake of the Month – April 2017!

March 15, 2017

This month’s delectable recipe is for a savory cheesecake (meant to be served as an hors d’oeuvres).  Three types of cheese and bacon . . . of course I’ll like it!

Gorgonzola Cheesecake

1-1/2 tablespoons butter, softened
1/2 cup lightly toasted bread crumbs
1/4 cup grated parmesan cheese
1/2 pound bacon, chopped
1 cup finely chopped onions
1-3/4 pounds cream cheese, softened
1/2 pound gorgonzola cheese
4 eggs
1/3 cup whipping cream
1/2 teaspoon salt
Hot sauce to taste

Preheat the oven to 325 degrees. Butter a 9-inch springform pan. Mix the bread crumbs with the Parmesan cheese. Sprinkle the crumb mixture in the pan, turning the pan to coat evenly.

Fry the bacon in a heavy skillet until crisp. Remove from the pan and drain on paper towels. Dispose of all but about one tablespoon of bacon fat from the skillet. Add the onions, and cover and cook over low heat about 10 minutes until soft, stirring occasionally.

Crumble the bacon. Combine the cream cheese and the Gorgonzola in a blender or food processor and process until smooth. Add the eggs, cream, salt and hot sauce and process until smooth. Blend in the bacon and onions, but don’t over mix.

Pour the mixture into the prepared pan. Set the pan in a roasting pan and add enough hot water to come halfway up the sides of the springform. Bake until the cheesecake sets, about an hour and 20 minutes. Turn the oven off and cool the cheesecake about an hour with the oven door ajar. Transfer to a rack and cool to room temperature before removing the pan and serving.

Source: Judy Walker, a writer for The Times-Picayune, Greater New Orleans (newspaper).


My Kind of Pie!

March 10, 2016

This “pie” looks positively amazing.   I’m sure it is a totally unhealthy option, but hey, you only live once — carpe diem!    So, all you bacon lovers out there, enjoy!

Cheesecake of the Month – January 2015!

January 16, 2015

Hmm, here is a quiche-esque cheesecake recipe (courtesy of Taste of Homethank you Joni Hilton) that could serve equally well as either an appetizer or an entree.  Don’t expect sweetness on this one through, it is actually a savory cheesecake instead of a sweet one.  And, it involves bacon, of course, so it is bound to be a hit with everyone!

BLT Savory Cheesecake

3/4 cup of dried bread crumbs
1/2 cup of grated Parmesan cheese
3 Tablespoons of butter, melted
4 packages cream cheese (8 ounces each), softened
1/2 cup of heavy whipping cream
1-1/2 cups of cooked  bacon, crumbled
1 cup of oil-packed sun-dried tomatoes, patted dry and chopped
1 cup (4 ounces) of shredded Gruyere or Swiss cheese
2 green onions, sliced
1 teaspoon of freshly ground pepper
4 eggs, lightly beaten
Toppings (optional): shredded iceberg lettuce, chopped cherry tomatoes, more crumbled bacon, etc.)
Assorted crackers (optional)

1.  Preheat oven to 325°. Wrap the exterior of a greased 9-in. springform pan with heavy-duty foil (about 18 in. square).

2.  In a small bowl, combine the bread crumbs, Parmesan cheese, and butter and press onto the bottom of the springform pan.  Place the pan on a baking sheet and bake for 12 minutes.  Remove from the oven and cool on a wire rack.

3.  In a large bowl, beat the cream cheese and cream until smooth.  Add the bacon, tomatoes, Gruyere, onion, and pepper, and beat until well mixed.  Add the eggs and beat on low speed until just blended and pour into your crust.  Place your pan in a larger baking pan and add 1-inch of boiling water to the larger pan (creating a water bath) before placing in your oven.

4.  Bake for 45-55 minutes, or until the center is just set (and the top appears dull).  Remove from the oven; remove the springform pan from the water; remove the foil from the springform pan.  Cool on a wire rack  about ten minutes before running a knife around the edges (to loosed the pan).  Cool an additional hour before refrigerating overnight.

5.  Serve with the toppings and crackers.



National Cheesecake Day!

July 30, 2014

Well, it may not be an officially designated holiday (no Congressional or Presidential proclamation asserting such), but . . . Happy National Cheesecake Day!

So, what is the most uniquely flavored cheesecake you have ever consumed?  Mine would have to be the Shrimp and Alligator Sausage Cheesecake (savory) from Jacques-Imo’s in New Orleans.  It was quite the tasty appetizer . . . and I actually found the recipe on the internet the other day (shared by none other than Chef Jacques Leonardi himself).

I’m not sure how easily I will be able to find alligator sausage in Oklahoma, but I can certainly get a hold of the andouille sausage.  Hmm, now that I have found the recipe, I’m going to have to prepare this one really soon.

Here’s a link to the recipe.


Cheesecake of the Month — July 2013!

July 14, 2013

Cheesecake doesn’t have to be just for dessert, some “savory” cheesecakes can be used as either appetizers or entrées.  This month I will highlight a savory herb cheesecake.

Savory Herb Cheesecake

3/4 cup crushed crackers
2 Tablespoon butter, melted

2 packages (8-ounce each) of cream cheese, softened
2 eggs
1 teaspoon of fresh lemon juice
1/4 teaspoon of salt
1 Tablespoon of chopped fresh tarragon
1-1/2 teaspoon chopped fresh thyme
1 teaspoon chopped fresh dill
1 teaspoon dried onion flakes
1/2 cup freshly grated Parmesan cheese

1. CRUST: in a medium bowl, combine the crackers and butter. Press into the bottom a 6″ springform pan and freeze.

2. FILLING: in a large mixer bowl, beat the cream cheese on medium-high speed for 3 minutes. Add the eggs, one at a time, beating after each addition. Mix in the lemon juice, salt, tarragon, thyme, dill, and onion flakes. With a rubber spatula, fold in the Parmesan cheese. Pour the batter over the frozen crust. Bake in a pre0heated oven for 45 to 55 minutes or until the top is light brown and the center has a slight jiggle to it. Cool on a rack for 2 hours. cover with plastic wrap and refrigerate for at least 6 hours before serving.