TIP OF THE DAY: Savory Cheesecake - THE NIBBLE Blog
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TIP OF THE DAY: Savory Cheesecake

blue-cheese-artichoke-cheesecake-wmmb-230

For a delightful change of pace, try a savory
cheesecake appetizer. Photo courtesy
Wisconsin Milk Marketing Board.

 

When you want to serve something impressive and unexpected at your next dinner party or cocktail party, consider a savory cheesecake.

Instead of sugar and vanilla, it calls for herbs, salt and savory components—cheeses such as blue cheese or Gruyère and additions like seafood and vegetables.

Cut small wedges—this is a rich starter! Serve with toast points, baguette slices or crackers and decorate the plate with appropriate cheese accompaniments—nuts, and grapes, for example. Add a touches of color with fresh green herbs or red grape tomatoes or peppadews.

You can also the whole cheesecake at a party, on a tray with crackers.

Bake the cheesecake the night before and take it out of the refrigerator an hour before serving to allow the cheesecake to reach room temperature. In addition to the recipe below, here are four more savory cheesecake recipes, including Tuna (you can substitute smoked salmon), Gruyère & Lobster, Provolone & Corn and No-Bake Basil Cheesecake. All are courtesy of the Wisconsin Milk Marketing Board.

 
RECIPE: BLUE CHEESE CHEESECAKE

For a perfect cocktail pairing, serve this cheesecake with a Vodka Martini With Buttermilk Blue Stuffed Olives. For a first course, look for a big white wine: either a sweet white (like a Sauternes or a late harvest Vouvray) or Chardonnay (if your budget permits, a Puligny-Montrachet). Another interesting match would be a ruby Port (save the vintage Ports for the end of dinner).

This recipe was created by Wisconsin chef Mindy Segal, who used Hook’s Wisconsin Blue Cheese and garnished the dish with sweet components: Port Wine Poached Pears, Port Caramel And Candied Walnuts. You can keep it all savory with a lightly dressed salad or any garnish you choose.

And remember: the better the blue cheese, the better the cheesecake.

Ingredients For 6-8 Servings

For The Poached Pears

  • 1 bottle (750 ml) Port wine
  • 1 cup granulated sugar
  • 1 sprig fresh rosemary
  • Rind of 1 orange
  • 1 vanilla bean, split, scraped
  • 6 medium pears (Bartlett, Forelle or Comice)
  •  
    For The Sugared Walnuts

  • 1 tablespoon egg white
  • 1/4 cup powdered sugar
  • Pinch kosher salt
  • 1 cup walnuts
  •  

    For The Cheesecake

  • 1 pound cream cheese, room temperature
  • 10 ounces blue cheese, room temperature, finely crumbled
  • 3 eggs, room temperature
  • 1/4 cup sour cream
  • 2 tablespoons clover or orange honey
  • Pinch kosher salt
  • Pinch fresh cracked pepper
  • Optional garnish: rosemary sprigs
  •  
    For The Caramel

  • 2 cups granulated sugar, divided
  • 3 1/2 ounces light corn syrup
  • 1 cup heavy cream
  • 1 cup reserved poaching liquid
  • Pinch salt
  • Pinch cracked pepper
  •  

    blue-cheese-cheesecake-wmmb-230r

    Chef Mindy Segal’s preparation with poached pears, candied walnuts and caramel. Photo courtesy Wisconsin Milk Marketing Board.

     
    Preparation

    1. MAKE the poached pears. In a heavy sauce pan, combine all ingredients except the pears; bring to a boil and cook until reduced by a quarter. Meanwhile, peel the pears and add the peels to the poaching liquid. Cut the pears in half and core. Strain the poaching liquid and add the pears. Bring to a simmer and poach the pears until tender. Place the pears and liquid in opaque container. Cover with plastic and let stand at room temperature overnight. Reserve 1 cup of the poaching liquid for the Port caramel.

    2. MAKE the sugared walnuts. Heat the oven to 350°F. Line a baking sheet with parchment paper. In small bowl, mix all ingredients except the walnuts. Add the walnuts and stir to coat. Spread in single layer on the baking sheet. Bake 12 to 15 minutes or until golden brown. Break into pieces. Set aside.

    3. MAKE the cheesecake. Heat the oven to 250°F. Spray an 8-inch spring form pan with cooking spray. Line the bottom with parchment paper; spray again. In large bowl, beat the cream cheese until smooth. Add the blue cheese; beat until creamy. Add the eggs one at a time, beating well after each addition. Scrape the bowl. Add sour cream, honey, salt and pepper. Beat until combined. Pour the batter into the pan. Bake 40 to 45 minutes or until set and knife inserted near center comes out clean. Cool to room temperature in pan.

    4. MAKE the Port caramel. In heavy sauce pot, combine 1 cup sugar and the corn syrup. Bring to a boil, stirring until the sugar is dissolved. Cook at a slow rolling boil until dark amber. In another pot, bring the cream and reserved poaching liquid just to a boil; keep warm. When the sugar is amber, add the remaining sugar, 1/4 cup at a time, mixing well after each addition. Stir in the cream mixture slowly, allowing the mixture to reduce after each addition. Cook until the consistency of a thick syrup, stirring frequently, about 10 minutes. Season with salt and pepper.

    5. SERVE. Cut the cheesecake into wedges. Serve on plate with some of the poached pear, Port wine caramel and sugared walnuts, or garnishes of choice.

      




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