Perfect for moldy cheese-lovers, this savory blue cheese cheesecake is sophisticated yet simple to make. Photo courtesy Wisconsin Milk Marketing Board.
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Savory Cheesecake Recipes
A Savory Cheesecake Is A Sophisticated & Delicious Appetizer/First Course
CAPSULE REPORT: When you want to serve something impressive and unexpected at your next dinner party, consider a savory cheesecake. Instead of sugar and vanilla, it calls for herbs and salt and savory components—seafood and more savory cheeses, such as blue cheese. You can also serve them to a group like a regular cheese, on a tray with crackers. Bake it the night before and take it out of the refrigerator an hour before serving to allow the cheesecake to reach room temperature. Here, we present five savory cheesecake recipes, courtesy of the Wisconsin Milk Marketing Board.
When serving as a first course, cut small wedges—this is a rich starter! Serve with toast points and decorate the plate with appropriate cheese accompaniments—nuts, and grapes, for example. Add a touches of color with fresh green herbs or red grape tomatoes or peppadews. This is Page 1 of a 5-page article. Click on the black links below to view the other recipes.
On The Menu
Blue Cheese Cheesecake
The sophisticated look of this delicious cake belies the simplicity of its recipe. Serve it with a Vodka Martini With Buttermilk Blue Stuffed Olives for a perfect pre-dinner pairing. For a first course, look for a big white wine: either a sweet white (like a Sauternes or a late harvest Vouvray), or, if your budget permits, a Puligny-Montrachet. Another interesting match would be a ruby Port—save the vintage Ports for the end of the dinner.
- 16 ounces cream cheese, at room temperature
- 2 cups (12 ounces) finely crumbled blue cheese, at room temperature
- 3 eggs, at room temperature
- 1/4 cup sour cream
- 2 tablespoons clover or orange blossom honey
- Pinch of kosher salt
- Pinch of fresh cracked pepper
Water crackers or toasts, optional
- Pre-heat oven to 300°F.
- Spray an 8-inch spring form pan with cooking spray. Line the bottom with parchment paper, and spray again.
- In large bowl, beat the cream cheese until smooth. Measure out 1/4 cup blue cheese and set aside. To the remaining blue cheese: beat and add the eggs, one at a time, beating well after each addition. Scrape the mixture off of the sides of the bowl. Add the sour cream, honey, salt and pepper. Beat until combined. Pour into the pan.
- Place a shallow pan of water in the oven, and place the cheesecake on the rack above it. (Steam from the water will help prevent cracks in the cheesecake.) Bake 40 minutes.
- Remove the cheesecake from the oven. Sprinkle the reserved blue cheese over the top and bake 10 to 15 minutes more, until lightly browned. Cool in the pan, to room temperature. Serve immediately, or refrigerate until an hour prior to serving.
- To serve, cut the cheesecake into wedges, and surround with table water crackers or toasts.
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Recipe and photo courtesy Wisconsin Milk Marketing Board. All other material © copyright 2005-
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