A classic savory cheesecake with a twist. Photo courtesy Wisconsin Milk Marketing Board.
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Savory Cheesecake Recipes
Page 5: Provolone & Corn Cheesecake
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On The Menu
This is a classic savory cheesecake recipe: a savory cheese (here, Provolone or Gruyère), onion (in this case, shallot) and herbs (here, watercress). Adding to interest in this recipe is cream-style corn; the crust is made of crushed onion melba toast.
- Vegetable cooking spray
- 1/4 cup finely crushed onion-flavored melba toast rectangles, divided
- 3 tablespoons minced shallots
- 2-1/2 cups packed trimmed watercress
- 1/4 teaspoon freshly ground pepper
- 2 cups part-skim ricotta cheese
- 3/4 cup (3 ounces) shredded Provolone or Gruyère cheese
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 can (8-3/4 ounces) low-sodium cream-style corn
- 2 eggs
- Preheat oven to 325°F.
- Coat the bottom of an 8-inch springform pan with cooking spray; sprinkle with 2 tablespoons melba toast crumbs, and set aside.
- Coat a medium-size non-stick skillet with cooking spray; place over medium-high until hot. Add shallots; sauté 1 minute. Add watercress and pepper; sauté 2 minutes.
- Position knife blade in a food processor bowl; add remaining 2 tablespoons melba toast crumbs, ricotta cheese, Provolone or Gruyère cheese, flour, salt, creamed corn and eggs. Process until smooth. Add watercress mixture; process until chopped.
- Pour mixture into prepared springform pan. Bake for 1 hour and 15 minutes or until almost set. Remove from oven, and cool 15 minutes. Cover and chill 2 hours. Serve chilled or at room temperature.
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