SAVOURY CHEESECAKE

This savoury cheesecake is totally decadent.

The cheese mixture is rich and creamy with the sharpness of the Philadelphia punctuating it.  The addition of the red and yellow pepper lifts the whole dish and adds an additional texture and sweetness.

The base is crumbly with an earthiness from the crackers perfectly sits against the sharpness of the cheesecake

INGREDIENTS

For the Filling:

3 tablespoons olive oil
225 g diced bell peppers
75 g diced yellow onions
pinch salt
2 cloves garlic, crushed, or to taste
4 large eggs
30 g plain flour
1 ½ teaspoons kosher salt, or to taste
½ teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
1 tablespoon white sugar
250 g Crème fraiche
3  225 g package cream cheese, at room temperature
45 g grated Parmigiano-Reggiano cheese
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh thyme

For the Herb Cracker Crust:

115 g plain crackers, finely crushed
¼ teaspoon dried Italian herb blend
3 tablespoons melted butter

METHOD

Preheat the oven to 165C⁰

Butter a 23 cm springform pan well.

Heat olive oil in a pan over medium-high heat. Sauté peppers and onions with a large pinch of salt until onions just start to turn translucent, about 5 minutes. Stir in garlic and cook for 2 more minutes. Turn off heat and allow to cool to room temperature.

While the pepper mixture is cooling, prepare the crust: Combine crushed cracker crumbs, dried Italian herbs, and melted butter in a mixing bowl. Stir until crumbs are coated.

Transfer the buttered crumbs into the prepared springform pan and press down into an even layer. Set aside until needed.

Combine eggs, flour, kosher salt, black pepper, cayenne pepper, and sugar in a large mixing bowl and whisk until smooth. Add the creme fraiche, cream cheese, and Parmigiano-Reggiano cheese, and mix until smooth. Stir in parsley, tarragon, thyme, and cooled pepper mixture until evenly combined.

Transfer cheese mixture into the prepared springform pan. Tap the pan gently to settle the contents and place on a baking sheet.

Bake in the lower centre of the preheated oven until a skewer poked into the centre comes out clean, 60 to 75 minutes.

Let cool in the pan for 30 minutes. Run a knife around the edges and carefully remove the ring.

Cheesecake should be thoroughly chilled in the refrigerator before serving, about 2 hours

Original Recipe AllRecipes