Savory cheesecake. I first tried it at a cute little cafe near my house, and it has since become my favorite pre-dinner food. The dish is flavorful and warm and completely romantic--like a hyped-up version of cheese and crackers, and it would be the perfect appetizer for a fancy night in.
Compared to other at-home food, savory cheesecake is a little pricey. However, it's very easy to make, and the cost is definitely worth the reward. Seriously, if you try no other recipes on my site, then at least try this one.
To get started, preheat your oven to 350 degrees. We're going to begin by making the crust.
- 1/2 cup pecans
- 1/4 cup flour
- 2 tbs butter
- 2 tsp honey
- 1 tsp salt
Preparing the crust is simple. Just throw everything into a food processor and let it run until your pecans are broken up into little crumbs.
Pour your crumbs into the bottom of an 8" round pan. (I didn't use a spring form, but you can definitely do so.) Pack the crumbs in by firmly pressing the mixture into the pan.
Place the pan in the oven and bake for five minutes.
While your crust is cooling, let's start making the cheesecake filling.
Savory Cheesecake Filling
- 1 package cream cheese (16 oz)
- 3/4 cups goat cheese (6 oz)
- 1 egg
- 1 tbs flour
- 1 tsp salt
- 1/2 tbs oregano
- 1/2 tbs basil
- 1/4 tsp parsley
To make the filling, beat the cream cheese and goat cheese together. Then add the egg and flour, and beat again. Finally, add the salt and herbs.
Make sure the mixture is well combined, and then pour it over the crust. Use a spatula to spread the mixture evenly over the crust.
Place the pan in the oven and bake for about 17-20 minutes.
As the cheesecake is baking, go ahead and start on the balsamic and honey sauce.
Balsamic & Honey Sauce
- 1/2 red pepper (finely chopped)
- 3 tsp balsamic vinegar
- 1 tsp olive oil
- 2 tbs water
- 2 tbs honey
- sprinkle of red pepper flakes
- sprinkle of salt & pepper
I think the easiest way to make this sauce is to throw all of the ingredients in to a saucepan, cover the saucepan, turn the stove burner on medium heat, and cook the mixture down until the peppers are extremely soft and the mixture is a syrup-like consistency. This should take about 20 minutes, which is about how long your cheesecake will be baking, so it works out great.
Once your cheesecake is done baking and cooling just a bit, go ahead and cut a slice. Pour some of the sauce on top, sprinkle with some parsley and chopped pecans, and you have yourself a gorgeous and irresistible pre-dinner indulgence.
This dish is very rich, and I highly recommend pairing it with a loaf of french bread. There are tons of great recipes online, and they don't take long to make.
Now, it's likely that you will have some of the cheesecake leftover. Lucky you! Just cover it with plastic wrap or put it in an air-tight container and save it for another day (preferably before next week).
I hope you enjoy this recipe and share it with your friends and family. (It's sure to impress!) Also, please take a few moments to let me know what you think and/or to browse other recipes on my site. Your feedback and presence are so welcome!