We love cheesecake. Ninety-nine percent of the time it’s a sweet cheesecake, but every once in a while we come across—or decide to bake—a savory cheesecake.
There’s no sugar.
Using a base of cream cheese—just like dessert cheesecake—it’s an unsweetened cheesecake that combines savory ingredients: herbs, vegetables, seafood and/or other cheeses.
Savory cheesecakes are always a big hit, because few people have ever had one—and most people welcome a new way to enjoy cheese.
They can combine just about any flavors, from shrimp to jalapeño to roquefort.
Savory cheesecakes can be served as/at:
Just take a look at the photos: You’ll want to make them all!
This is a savory cheesecake using Boursin Garlic & Fine Herbs Cheese, with a Parmesan cracker crust, topped with whipped Boursin® and a fresh tomato-olive salsa.
The crust is made from parmesan crackers, but you can use wheat crackers or any savory cracker (we used Wheat Thins).
This is a party-size recipe, but you can cut it in half. Alternatively, since it’s made with two pans, you can freeze the second pan (here’s how to freeze cheesecake batter).
For a first course or a cheese course, serve it with a salad lightly dressed with Dijon vinaigrette.
For a wine pairing, try a Chardonnay or Chenin Blanc. If you prefer a red wine, try a lighter style like Beaujolais or Pinot Noir.
1. MAKE the cheesecake: Preheat a convection oven to 350°F. Line the bottom of two 9-inch springform pans with parchment paper. Brush the sides and bottom with melted butter.
2. PROCESS the wheat crackers into a fine crumb (we pulsed it in a food processor), then combine with 1 cup of the parmesan cheese and the melted butter, until moistened. Press the crumbs into the bottom of each pan and bake for 5 minutes. Remove and allow to cool. Turn the oven down to 250°F.
3. PLACE the Garlic & Fine Herbs Boursin in a stand mixer fitted with the paddle attachment. Mix on medium speed for 3 minutes.
4. ADD the colby, the remaining ¾ cup Parmesan, the onions, salt, black pepper and white pepper. Mix for 3 minutes on medium until incorporated. Divide the filling between the two pans.
5. BAKE at 250°F for 1½ hours, until set and lightly browned on top. Remove and allow to cool at room temperature for 1 hour before wrapping and refrigerating. Once cooled…
6. UNWRAP and run a knife around the perimeter of the cheesecakes to release from the pans. Cut each pie into 12 even slices.
7. MAKE the Tomato-Olive Salsa: In a bowl, combine the tomatoes, olives, onion, vinegar, salt and pepper until incorporated. Allow the salsa to marinate while the cheesecakes are cooking. Taste and adjust the seasoning as needed.
8. MAKE the whipped Boursin topping: In a food processor, combine the Black Pepper Boursin, heavy cream and dried herbs. Process to combine, then adjust seasoning with salt and pepper.
9. TO PLATE: Rewarm the cheesecake slices in a 350°F oven for 4 to 6 minutes, until heated throughout. Place a dollop (about 1 tablespoon) of whipped Boursin on top of each. Add the Tomato-Olive Salsa to the side of each slice. Garnish the top with microgreens.
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