Savory summer cheesecake
Food Wishes · ♥ 9.2K likes · 167.2K views · 9 min video
Read about cream cheese in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- diced peppers
- olive oil
- diced onions
- salt
Saute the diced peppers and onions in olive oil with a big pinch of salt over medium-high heat until the onions just turn translucent.
- crushed garlic
Make a space in the middle, add the crushed garlic, saute a few seconds, stir together and cook about 2 more minutes. Cool to room temperature.
- plain water crackers
- dry Italian herb mix
Crush the crackers fairly fine, add a pinch of dried Italian herbs and melted butter, and mix until the crumbs are coated.
Herbed cracker crumb crust
- melted butter
Press the crumbs evenly into the bottom of a well-buttered 9-inch springform pan.
- 4 whole large whole eggs
- all-purpose flour
- freshly ground black pepper
- cayenne pepper
- sugar
Whisk the eggs with a little flour, salt, black pepper, cayenne and a small spoon of sugar until smooth and lump-free.
- creme fraiche
- cream cheese
- Reggiano Parmesan
Add the creme fraiche (or sour cream), room-temperature cream cheese and grated Parmesan; whisk slowly at first until completely smooth. Cold cream cheese takes about 15 minutes to smooth out.
- parsley
- tarragon
- thyme
Mix in the chopped parsley, tarragon and thyme and the cooled pepper mixture. Other savory additions such as cooked sausage or crisp bacon can go in here.
Herbs, peppers and other add-ins
Pour into the pan, smooth the top, set on a sheet pan and tap to settle.
Bake in the lower centre of a 325 degree oven for about an hour to an hour and 15 minutes, until slightly risen with small cracks at the edge, still a little wobbly in the middle, and a skewer in the centre comes out clean.
Leave untouched for 30 minutes. Run a thin small knife around the edge and release the ring.
Refrigerate until thoroughly chilled before serving; served warm the texture is like a light quiche, chilled it has the mouthfeel of cheesecake.