HAVARTI AND SUN-DRIED TOMATO CHEESECAKE
This is the most delicious appetizer! Don't be wary of the ingredients, the outcome is fabulous. My neighbor gave me this savory cheesecake recipe. The flavors are amazing and it goes well served with crackers and a bunch of grapes on the side. This is an elegant appetizer, especially if you're looking for something out of the ordinary.
Provided by LifeIsGood
Categories Cheese
Time 1h39m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- Crust:.
- Mix crackers and melted butter until well blended.
- Spray a 9-10 inch round spring form pan with cooking spray.
- Press cracker mixture into bottom of pan.
- Bake for 10 minutes or until golden brown.
- Reduce oven temperature to 325 degrees F.
- Filling:.
- Beat cream cheese with mixer until smooth.
- Add whipping cream, eggs, the 1 T. reserved tomato liquid and beat until creamy.
- Stir in havarti, tomatoes and onions until well blended.
- Spoon evenly over crust.
- Bake 45-60 minutes or until center is set.
- Run knife around the edges to loosen.
- Cool completely at room temperature.
- Cover and refrigerate at least 2 hours, no longer than 24 hours.
- Remove side of pan and slice to serve!
Nutrition Facts : Calories 243.9, Fat 23.2, SaturatedFat 12.6, Cholesterol 115.8, Sodium 218.6, Carbohydrate 4.5, Fiber 0.5, Sugar 2.1, Protein 5.5
SAVORY SUN-DRIED TOMATO APPETIZER CHEESECAKE
Make and share this Savory Sun-Dried Tomato Appetizer Cheesecake recipe from Food.com.
Provided by internetnut
Categories Vegetable
Time 50m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Stir together bread crumbs and melted butter. Pat into the bottom of a greased.
- 9-inch springform pan (OR 9-inch deep dish pie plate).
- Bake for 10 minutes. Remove from oven and set aside to cool.
- In large bowl whip cream cheese just to soften. Add shredded cheese and seasoning and mix to combine. Add eggs, one at a time and beat just until each egg is no longer visible. Fold in tomatoes. Pour filling into crust. Place pan on a cookie sheet and bake for 20-25 minutes or until almost firm in the middle.
- Combine sour cream and Italian seasonings and pour over cheesecake. Return to oven for 5 minutes. Turn off oven, leaving door slightly open, let cake cool in oven for about 20 minutes. Remove to a wire rack and run a sharp knife around the edge of the cake. Let cool completely before removing sides of pan. When cooled, wrap tightly and chill overnight or preferably a couple days.
Nutrition Facts : Calories 146, Fat 11.9, SaturatedFat 6.6, Cholesterol 61, Sodium 232.3, Carbohydrate 4.3, Fiber 0.3, Sugar 2.1, Protein 5.9
BAKED HAVARTI
Make and share this Baked Havarti recipe from Food.com.
Provided by dojemi
Categories Cheese
Time 35m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- Place 1/2 the rolls on a cookie sheet and forming a rectangle shape.
- Place 2 layers of cheese on top of the rectangle.
- Make a rectangle out of the remaining rolls and layer on top of the cheese.
- Seal the edges together.
- Bake @ 350 degrees for 10-15 minutes or until golden brown.
- Serve with sliced granny smith apples.
Nutrition Facts : Calories 281.8, Fat 16.3, SaturatedFat 9.9, Cholesterol 69.3, Sodium 532.4, Carbohydrate 17.9, Fiber 1.7, Sugar 4.8, Protein 16.1
SAVORY MASCARPONE CHEESECAKE WITH SUN-DRIED TOMATO PESTO
Steps:
- Make the crust:
- In a bowl blend together the cracker crumbs, the walnuts, the butter, and salt and pepper to taste. Press the mixture onto the bottom of a buttered 10-inch springform pan and bake the crust in the middle of a preheated 325°F. oven for 10 minutes.
- Make the pesto:
- In a food processor purée the basil, the sun-dried tomatoes with the reserved oil, the garlic, the Parmesan, the pine nuts, salt and pepper to taste until the mixture is smooth.
- Make the filling:
- In the bowl of an electric mixer blend together the mascarpone, the cream cheese, the eggs, and the flour until the mixture is very smooth.
- Pour half the filling into the crust, spoon the pesto over it, spreading the pesto carefully with the back of a spoon, and spread the remaining filling over the pesto. Bake the cheesecake in the middle of a preheated 325°F. oven for 1 hour.
- In a bowl blend together the sour cream and the flour, spread the sour cream topping on the cheesecake, and bake the cheesecake for 5 to 10 minutes more, or until it is set. Let the cheesecake cool in the pan on a rack and chill it, covered loosely, for at least 3 hours or overnight. Remove the side of the pan, garnish the cheesecake with the sun-dried tomato slices and the basil, and serve it with the greens.
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