Savoury Cheesecakes

Make a single large savoury cheesecake for a special occasion or split this into several smaller pans and add different ingredients to each one: blue cheese to one, herb and garlic to another and so on.

This recipe is made a little differently. Use “The Base” ingredients for each of these cheesecakes. Beat the warmed cream cheese and sugar until completely smooth. Then add the ingredients from the option of your choice. Finally, add the eggs and mix JUST until incorporated. Do not overbeat once the eggs are in. Overbeating the eggs can introduce microscopic air bubbles into the filling that no amount of “banging on the counter” will remove. Tiny bubbles can cause the cheesecake to rise and crack or buckle. This recipe is made a little differently. Use “The Base” ingredients for each of these cheesecakes. Beat the warmed cream cheese and sugar until completely smooth. Then add the ingredients from the option of your choice. Finally, add the eggs and mix JUST until incorporated. Do not overbeat once the eggs are in. Overbeating the eggs can introduce microscopic air bubbles into the filling that no amount of “banging on the counter” will remove. Tiny bubbles can cause the cheesecake to rise and crack or buckle.

There are lots of options with these cheesecakes. You can add parmesan cheese and/or herbs to the cracker crust. You can use any crackers you want, even saltines. Experiment with the filling: add sundried tomatoes, chopped olives and Feta cheese for a Mediterranean version. Add sharp cheddar or gouda to the Blue Cheese version. Let your mind run wild.

Ingredients

The Crust

¾ cup Ritz, Breton, saltines, graham or other crumbs

¼ cup finely chopped nuts (or additional crumbs)

3 Tbsp melted butter

The Base

2 - 8 oz pkg cream cheese, warmed

2 tsp sugar (trust me - add the sugar)

2 eggs

1 egg yolk

Directions

* Important - Warm the cream cheese first . Put the cold cream cheese (still in its wrapper) in a ziplock bag, but don't seal it. Push it into a sink or bowl of hot tap water to force the air out and then seal the ziplock bag. Weight it down with a plate and let it warm for 15 to 30 minutes. Believe me, it makes it far easier to blend the filling.

Combine crumbs, nuts (if using) and butter with a fork. Spray the cheesecake pan with baking spray and gently press the crust onto the bottom. Don't cram it down or it will be hard to serve. Put it in the fridge or freezer or bake it at 350 F for 9 minutes. Cool completely.

Directions at rootitoot.com

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