Herbed Cheesecake (Savory Style Cheesecake) |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 4 |
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This is a recipe I made up when I couldn't find one on the site that exactly fit my desires. We have a fresh herb garden, so I used a variety of fresh herbs, but you can use whatever you have on hand. I'm not sure that dried would work, but I'm sure if you used a single herb it would work out well too (like rosemary). Ingredients:
3/4 cup cracker crumb |
1/4 cup parmesan cheese |
3 tablespoons butter, melted |
2 (8 ounce) packages cream cheese, softened |
1/2 cup heavy whipping cream |
2 eggs |
3 cups parmesan cheese |
1/3 cup swiss cheese, grated |
4 green onions, finely chopped |
1 bunch fresh herb, finely chopped (i used 1 sprig dill, 1 sprig rosemary, a little sage, some chives, some thyme, and a little oregano,) |
Directions:
1. Preheat oven to 350 degrees.
2. Take the cracker crumbs, the first of the parmesan cheese and the butter and mix together in a small springform pan.
3. Press crust all along the bottom and up sides about one inch.
4. Bake crust about 10-15 mins or until you start to smell that it's done (trust me, you'll know- the cheese starts to get toasty- mine was done after 12 mins).
5. While it's baking, prepare cheesecake.
6. Mix the cream cheese, whipping cream, and eggs together.
7. Add in the parmesan, swiss, green onions, and whatever herbs of choice you plan on using.
8. Pour into crust.
9. Bake for about 45 minutes (oven times of course vary).
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