SAVORY CHEESECAKE RECIPES - THE PERFECT APPETIZER

INGREDIENTS FOR CRAB CHEESECAKE RECIPE

Base
Ready rolled pastry cut to fit the base of a 9" flan dish.

Filling
½ cup Onion, small diced
1 Tablespoon Butter
4oz Crab meat
8oz Cream cheese, room temperature
1/4 Cup sour cream
2 large organic Eggs
1 Tablespoon Hot pepper sauce
Rock salt and white pepper to taste

Garnish
2 Cups Sliced, mixed wild mushrooms
3 teaspoons Butter, softened

COOKING METHOD FOR THE CRAB CHEESECAKE

Preheat oven to 350°.

Line the base of a 9" flan dish with the pastry, gently butter the sides of the dish. Cover the pastry with parchment and fill with baking beans then bake the crust for 20 minutes, or until golden.

Preparing the Filling
Sauté onion in butter until translucent. Add crab meat and cook just until heated through, then remove from heat. Blend cream cheese until smooth in a mixer fitted with a paddle, or by hand using a wooden spoon. Add the cream cheese and mix well. Mix in eggs one at a time. Gently fold in crab meat mixture. Stir in hot sauce and season to taste with salt and white pepper. Spoon filling into prepared crust. Bake at 300° for 30-40 minutes, or until firm to the touch.
Serve warm

INGREDIENTS FOR GAMMON AND STILTON CHEESECAKE RECIPE

1/4 cup (1.25 ounces) fine dried bread crumbs
1/2 cup (2 ounces) freshly grated Parmesan cheese
3 tablespoons (1 1/2 ounces) unsalted butter
2 shallots, peeled and finely diced
1/2 pound (8 ounces) Stilton crumbled
1 3/4 pounds (28 ounces) cream cheese at room temperature
4 large organic eggs
1/2 cup (2.7 ounces) double cream
A few drops of Chilli sauce
1/2 pound gammon diced, and cooked until crisp

COOKING METHOD FOR THE STILTON GAMMON CHEESECAKE RECIPE

Preheat the oven to 300°F

Generously butter the bottom and sides of an 8-inch springform pan with deep sides, line the bottom with greased greaseproof paper.

Mix the bread crumbs together with 1/4 cup of the Parmesan cheese. Dust the interior of the pan with the breadcrumb mixture, allowing the excess to stay evenly distributed on the bottom of the pan. To prevent water from leaking into the pan while the cheesecake bakes, place it on heavy duty aluminium foil, gather the edges up, and wrap them around the outside of the spring form. secure with string around the sides of the baking pan.

Melt three tablespoons of butter and gently cook the shallots until fully cooked, translucenct, but not browned.

Combine the Stilton cheese, cream cheese, eggs, heavy cream, and chilli sauce in a food processor. Combine until smooth, then add the shallots. Add the gammon but do not over pulse as it should retain some texture as a contrast to the smooth creamy cheese.

Put the cheesecake mixture into the prepared pan inside a larger roasting tin half filled with water. Sprinkle the remaining 1/4 cup Parmigiana cheese on top. Bake the cheesecake for 1 hour and 40 minutes, checking the water bath halfway through the cooking time; add more, if necessary. At the end of the cooking time, turn off the oven and leave the door closed with the cheesecake inside. After 1 hour remove both pans, remove the foil wrapping, dry the bottom of the spring form pan, and place it on a wire rack to cool completely.

If this cake is refrigerated it goes heavy and solid it is best served at room temperature.

INGREDIENTS FOR SAVORY MASCARPONE CHEESECAKE WITH SUN-DRIED TOMATO PESTO RECIPE

For the crust

1 cup finely ground Wheat Thins or other wheat crackers
1/2 cup finely chopped walnuts
1 tablespoon unsalted butter, melted and cooled

For the pesto
1 1/2 cups packed fresh basil leaves
6 ounces sun-dried tomatoes in olive oil, drained, reserving 2 tablespoons of the oil
1 garlic clove, minced
1/4 cup freshly grated Parmesan
3 tablespoons pine nuts

For the filling

1 pound mascarpone
8 ounces cream cheese, cut into bits and softened
3 large eggs, beaten lightly
1 tablespoon all-purpose flour
8 ounces sour cream
1 teaspoon all-purpose flour
sun-dried tomato slices for garnish
basil sprigs for garnish

assorted greens with vinaigrette

COOKING METHOD FOR THE SAVORY MASCARPONE CHEESECAKE WITH SUN DRIED PESTO RECIPE

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.

INGREDIENTS FOR STILTON CHEESECAKE WITH POACHED PEARS AND A PORT REDUCTION SERVED WITH CANDIED WALNUTS

Cheesecake:

1 pound cream cheese, room temperature
10 ounces blue Stilton at room temperature
3 eggs, room temperature
Pinch of kosher salt
Pinch of freshly cracked pepper
¼ cup sour cream
2 Tablespoons of orange honey
Poached Pears:
1/2 bottle port wine
1 cup sugar
1 sprig rosemary
Rind of 1 orange
1 vanilla bean, split and scraped
6 ripe, medium-sized hard pear such as bartlette, or comice
Sugared Walnuts:
1 Tablespoon egg whites
¼ cup powdered sugar
Pinch of kosher salt
1 cup walnuts
Method:
For Cheesecake:
Preheat oven to 250°F.

COOKING METHOD FOR THE STILTON CHEESECAKE WITH POACHED PEARS AND A PEAR REDUCTION DECORATED WITH CANDIED WALNUTS

In an electric stand mixer cream the cream cheese until smooth. Add the blue cheese and continue to cream. Add eggs one at a time. Scrape down sides of the bowl. Add salt, pepper, sour cream and honey. Combine completely.
Spray an 8-inch spring form pan with vegetable spray. Line the bottom of the pan with parchment paper and spray again. Pour cheesecake batter into the pan and bake until set, about 20 minutes.
For Poached Pears:
In a heavy-duty sauce pot, combine all ingredients except for pears and bring to a boil. Taste and adjust flavour. Reduce by a quarter. Meanwhile, peel skin off pears and add skin to poaching liquid. Cut pears in half and cut out the pits Strain poaching liquid and add pears. Bring to a simmer and poach until pears are tender. Place pears and liquid in a non-clear container. Cover with plastic and let sit overnight at room temperature.

INGREDIENTS FOR CHRISTMAS SAVORY CHEESECAKE RECIPE

1/2 cup dry bread crumbs
Handful of fresh marjoram or oregano
1 1/2 cups pesto (recipe below), divided
1 pound ricotta cheese
1 cup sour cream, divided
4 large organic eggs
1 teaspoon kosher salt
1 teaspoon grated lemon zest
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground black pepper
12 sun-dried tomatoes in oil drained and chopped

COOKING METHOD FOR THE CHRISTMAS CHEESECAKE RECIPE

Preheat oven to 375 degrees Fahrenheit.

Lightly grease an 8-inch springform pan, then dust the bottom and sides with the bread crumbs. Set aside.

In a large mixing bowl, combine 1/2 cup pesto, ricotta cheese, 1/2 cup sour cream, eggs, salt, lemon zest, nutmeg, and black pepper. Beat with an electric mixer at medium speed until smooth. Pour mixture into prepared pan.

Place springform pan in a water bath and bake in the preheated oven for about 35 minutes, or until just set. Remove pan from the water bath and place on a cooling rack; allow to cool completely. Cover and refrigerate cheesecake for at least 6 hours or overnight.

Run a thin, sharp knife around the edges of the cheesecake to loosen it from the pan, and remove the pan's outer ring. Use the remaining 1 cup pesto to "frost" the sides of the cheesecake. Spread the remaining 1/2 cup sour cream over the top, smoothing with a spatula. Arrange the chopped sun-dried tomatoes in a ring around the top of the cheesecake.

INGREDIENTS FOR "BLT" CHEESECAKE WITH LEMON ALIOLI

1 1/2 cups finely ground wheat cracker crumbs
2 tablespoons melted unsalted butter
Handful of English walnuts
1lb bacon, chopped
1 pound cream cheese, at room temperature
15 ounces whole milk ricotta, well drained
1 cup sour cream
4 tablespoons finely chopped shallots
Handful of finely chopped chives
1/2 teaspoon salt
1/4 teaspoon finely ground black pepper
4 large eggs
1/2 cup finely chopped sun dried tomatoes,in olive oil well drained
8 cups chiffonade
romaine lettuce
2 tablespoons olive oil
2 teaspoons sherry vinegar
Lemon Alioli, recipe follows
1/4 cup finely diced fresh plum tomatoes

COOKING METHOD FOR THE "BLT" CHEESECAKE RECIPE

Preheat the oven to 300 degrees F.

In bowl of a food processor, combine the cracker crumbs, walnuts and butter and process to combine. Press onto the bottom and slightly up the sides of a 9-inch springform pan. Bake until set, about 10 minutes. Remove from the oven and let cool.

In a large skillet, cook the bacon, over medium-high heat, stirring, until crisp and brown, 5 to 6 minutes. Remove with a slotted spoon and drain well on paper towels.

In a large bowl, beat together the cream cheese, drained ricotta, sour cream, shallots, chives, salt and pepper until smooth. Beat in the eggs one at a time, mixing well. Fold in the cooked bacon and tomatoes. Pour into the prepared crust and bake until set, about 50 minutes.

Remove from the oven and cool for 1 to 2 hours.

In a large bowl, toss the lettuce with the olive oil, vinegar, and salt and pepper, to taste. Divide among 12 plates.

Remove the outer rim of the mould. With a thin, sharp knife dipped in hot water, slice the cheesecake. Place the slices in the centre of the salads. Lightly drizzle the greens and top of the cheesecake with the Alioli. Top each cheesecake with 1 teaspoon of the chopped tomatoes and serve.

LEMON ALIOLI RECIPE
Ingredients
2 cloves garlic
1/4 teaspoon salt
2 large egg yolks
1 1/2 tablespoons freshly squeezed lemon juice
Pinch cayenne pepper
1 cup extra-virgin olive oil
2 tablespoons to 1/4 cup water

Method
Crush the garlic with the salt in a pestle and mortar. Place in a bowl. Whisk the egg yolks and lemon juice with the garlic paste and incorporate. Add the cayenne. Slowly whisk in the oil, a little at a time, until all the oil is incorporated and the mixture emulsifies. Add the water 1 tablespoon at a time to thin the sauce to drizzling consistency.

Keep refrigerated until ready to use.

INGREDIENTS FOR SPINACH CHEESECAKE RECIPE

3/4 cup fine, dry breadcrumbs
1/3 cup ground pine nuts or walnuts
1/4 cup grated Parmesan cheese
1/3 cup butter or margarine, melted
1 cup coarsely chopped fresh spinach
1/3 cup grated Parmesan cheese
1/4 cup pine nuts or walnut pieces
1 large clove garlic, cut in half
1/4 teaspoon salt
1/4 teaspoon freshly-ground pepper
1/3 cup olive oil
24 ounces cream cheese, softened
3 eggs
1/4 cup milk
Garnish: pine nuts or walnut halves

COOKING METHOD FOR THE SPINACH CHEESECAKE RECIPE

Combine breadcrumbs, ground pine nuts, the 1/4 cup Parmesan cheese and butter; press on bottom and 1 inch up sides of an 8-inch springform pan. Set aside.

Position knife blade in food processor bowl; add spinach and next 5 ingredients. Top with cover; process until smooth. With processor running, pour oil through the food chute in a steady stream until mixture is blended.

Beat cream cheese at high speed of an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add milk and spinach mixture, mixing well.

Pour mixture into the prepared pan. Bake at 300 degrees F for 1 hour or until the cheesecake is almost set. Turn the oven off, and partially open the oven door. Leave cheesecake in oven for 1 hour.

Garnish, if desired, and serve immediately. Or let the cheesecake cool completely on a wire rack. Cover and chill.

INGREDIENTS FOR CHILLI CHICKEN CHEESECAKE RECIPE

1 1/3 cups finely crushed tortilla chips
1/4 cup butter or margarine, melted
24 ounces cream cheese, softened
4 large eggs
1 teaspoon chili powder
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
3 tablespoons minced scallions
1 1/2 cups finely shredded cooked chicken
2 (4 ounce) cans chopped green chillies, drained
1 1/2 cups shredded Monterey jack cheese
1 (16 ounce) carton sour cream
1 teaspoon seasoned salt
Minced scallion (for garnish)

COOKING METHOD FOR THE CHILLI CHICKEN CHEESECAKE RECIPE

Combine tortilla chips and butter; press on bottom and 1 inch up sides of a 9-inch springform pan. Set aside.

Beat cream cheese at high speed with an electric mixer until light and fluffy; add eggs, 1 at a time, beating well after each addition. Stir in chili powder and next 3 ingredients.

Pour half of cream cheese mixture into prepared pan. Sprinkle with chicken, chiles and cheese; carefully pour remaining cream cheese mixture on top. Bake at 350 degrees F for 10 minutes; reduce heat to 300 degrees F and bake an additional hour or until set. Cool completely on a wire rack.

Combine sour cream and seasoned salt, stirring well; spread evenly on top of cheesecake. Cover and chill at least 8 hours. Garnish, if desired, and serve with fresh salsa.

INGREDIENTS FOR SMOKED SALMON AND DILL CHEESECAKE

3 slices of fresh rye bread, crumbed.
2 tablespoons butter, melted
1½ lb soft cheese with garlic and herbs
3 large free range eggs
2 egg yolks
1 cup sour cream
1 tablespoon fresh lemon juice
1 lb thinly sliced smoked salmon, cut crosswise into thin strips
1 tablespoon finely chopped fresh dill
1 teaspoon finely grated lemon peel of an un-waxed lemon

Preheat oven to 350 degrees Fahrenheit.

COOKING METHOD FOR SMOKED SALMON AND DILL CHEESECAKE

In small bowl, combine breadcrumbs and butter; press into bottom of 9-inch springform pan with removable bottom. Bake 10-12 minutes or until lightly crisped and golden. Reduce oven temperature to 300 degrees Fahrenheit.
Beat the Boursin Cheese until very smooth, add the eggs, egg yolks, sour cream and lemon juice; beat until creamy, and gently in salmon, dill and lemon peel. Pour the batter into prepared pan and bake 40-50 minutes or until cheese is set in the centre.
Cool and then chill overnight

To serve the smoked salmon cheesecake remove from springboard pan and garnish with smoked salmon curls, cucumber slices and dill sprigs.Or top with caviare and more smoked salmon

INGREDIENTS FOR THE SOUTH WESTERN CHEESECAKE

1 packet of nacho cheese flavoured tortilla chips
2 tablespoons butter melted
1 cup cottage cheese
3x 8 ounce packages cream cheese, softened
4 large eggs
3 cups shredded mature cheddar cheese
1x4 ounce can chopped green chillies, well drained and washed
1 x 8 ounce container sour cream
1 x8 ounce container jalapeño cheddar cheese dip
1 cup chopped tomato
1/2 cup green onion, chopped
1/2 cup sliced sliced pitted black kalamata olives

COOKING METHOD FOR THE SOUTH WESTERN CHEESECAKE

Preheat oven to 325 degrees.

Place tortilla chips in a large Ziploc bag.
Finely crush chips with mallet or rolling pin to measure 2/3 cup.
Combine crushed chips and butter press onto bottom of 9-inch springform pan.Bake 15 minutes, then chill.

Process the cottage cheese in processor until smooth.Beat cream cheese and cottage cheese in large bowl with and electric mixer until well blended. Add eggs, one at a time, mixing well after each addition.Stir in cheddar cheese and chillies.
Pour mixture over baked crust.Return to oven; bake 60 minutes.Combine sour cream and dip in small bowl; mix thoroughly.Remove cheesecake from oven and carefully pour sour cream mixture evenly over top.Return cheesecake to oven; bake 10 minutes more.
Cool and then decorate with the tomatoes, green onions and olives.

INGREDIENTS FOR NEW ORLEANS SHRIMP CHEESECAKE RECIPE

Crust
4 ounces of freshly grated parmigiana cheese
1 cup of dry breadcrumbs bread crumbs
1/2 cup French bread crumbs
1/2 Cup of pecans, plus additional for garnish
1 teaspoon Creole seasoning
1/2 Cup of butter, melted

Filling
1 Tablespoon of rape seed oil
1 Cup of red onion, finely chopped
1/4 Cup of celery, chopped include a few leaves
1/4 Cup of green bell pepper, chopped
1/2 Cup of roasted red peppers, chopped
1/4 Cup of green onions, chopped
16 ounces of Philadelphia cream cheese
12 ounces of smoked Gouda cheese, grated
8 ounces of soft goat's cheese
4 ounces of freshly grated Parmigiana cheese, grated
1/2 Cup of heavy cream
4 large organic eggs, beaten
1 lb shrimp roughly chopped
4 ounces of Andouille sausage diced finely

COOKING METHOD FOR THE NEW ORLEANS SHRIMP CHEESECAKE RECIPE

To make the crust combine the cheese, bread crumbs, walnuts and seasoning in food processor and pulse until mixture is finely ground. Remove and add enough butter to moisten

Press into bottom of springform pan and bake at 325°F. for 15 minutes or until brown.

to make the filling

Preheat oven to 325°F. In a baking pan large enough to accommodate your springform pan, add an inch or so of water to make a water bath.

In skillet, sauté vegetables in olive oil until tender and set aside to cool. In a food processor beat the cream cheese, Gouda, goat cheese, and Parmigiana until smooth. Add heavy cream and eggs.

Gently fold seafood, Andouille and vegetables into cheese mixture.

Pour mixture into crust. Cut a piece of foil large enough to go around pan and wrap pan so no water can leak into it. Place cheesecake pan into a water bath in a baking pan. Bake for 1 1/2 hours or until set.

INGREDIENTS FOR VEGETARIAN SAVORY CHEESECAKE

Crust
4 ounces of freshly grated parmigiana cheese
1 cup of dry breadcrumbs bread crumbs
1/2 cup French bread crumbs
1/2 Cup of walnuts
1/2 Cup of butter, melted

1 Tablespoon olive oil
2 cups freah wild mushrooms sliced
1/2 cup white field mushrooms sliced
2 large shallots thinly sliced
6 cloves of garlic finely chopped
1/2 cup sun-dried tomatoes, chopped
30 fresh spinach leaves
8 oz cream cheese
8 oz goat cheese
3 large eggs
1 Tablespoon lemon zest

COOKING METHOD FOR VEGETARIAN SAVORY CHEESECAKE

To make the crust combine the cheese, bread crumbs, walnuts, and seasoning in food processor and pulse until mixture is finely ground.Remove and add enough butter to moisten

Press into bottom of spring form pan and bake at 325°F. for 15 minutes or until brown.

Sauté the shallots in olive oil, until they are translucent, add the roasted garlic
Add all of the mushrooms and the roasted garlic, sauté until the mushrooms have released the water, add the fresh spinach and sauté for half a minute.

Combine the cheeses in a mixer and beat until smooth, add the eggs one at a time Add lemon zest and then fold in the mushroom spinach mixture. Season to taste. Pour the cheesecake mixture over the base and bake 30-45 minutes.

When the cheesecake is done it should still have a slight wobble.

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INGREDIENTS FOR CHEDDAR CHUTNEY CHEESECAKE RECIPE

24 oz cream cheese
2 large organic eggs
1/3 cup grated red onion
1/2 teaspoon cayenne pepper
1 cup of mango, peach or apricot chutney
3/4 cup grated mature cheddar
1 cup chopped walnuts, divided
1 teaspoon dry sherry

COOKING METHOD FOR THE CHEDDAR CHUTNEY CHEESECAKE RECIPE

Pre-heat oven to 350 degrees.

Mix all ingredients, including half of the chutney and half of the walnuts.Pour into a spring form pan. Swirl remaining chutney into mixture. Sprinkle with remaining walnuts.Cover with foil. Bake in a water bath for 20-25 minutes or until centre is set. Uncover during the last ten minutes of cooking.

Serve with crackers, bread, celery or carrot sticks