savory herb cheesecake

By Kim Phillips-Randolph
from Centralia, IL

I love to create cheesecakes. My husband makes wine. Today I created one that will pair nicely with crackers, veggies, fruit and a bottle of wine. Voila, my savory herb cheesecake…. It’s what’s for dinner!

method Bake

Ingredients For savory herb cheesecake

  • 1 c
    wheat thin crackers, crushed
  • 1/4 c
    butter, melted
  • 8 oz
    cream cheese
  • 1/2 c
    ricotta cheese
  • 1/2 c
    parmesan cheese, shredded
  • 1/4
    olive oil
  • 1 c
    fresh basil leaves
  • 2
    rosemary sprigs
  • thyme, leaves
  • chives, bunch
  • 1 clove
    garlic
  • 2
    eggs

How To Make savory herb cheesecake

  • 1
    Add melted butter to crushed crackers. Press in bottom of a springform pan. Bake 350 degrees for 10 minutes.
  • 2
    Mix cream cheese with ricotta. Set aside. In food processor, add herbs, garlic and olive oil. Chop. Add to cheese mixture. Add Parmesan cheese. Mix well. Add eggs one at a time. When mixed, pour over crust. Bake 325 degrees for 35-40 minutes.
  • 3
    Run knife around edge. Cool for 10 minutes. Remove rim. Let cool. Add a sprig of rosemary, thyme and basil leaves for decoration. Serve with crackers, fruit, vegetables, wine or whatever you wish.

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