Savory CheesecakeA classic savory cheesecake with a twist. Photo courtesy Wisconsin Milk Marketing Board.




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November 2009

Product Reviews / Main Nibbles / Hors D’Oeuvres & Cocktail Snacks

Savory Cheesecake Recipes

Page 5: Provolone & Corn Cheesecake


This is Page 5 of a 5-page article. Click the black links below to view the other recipes.


On The Menu


Savory Cheesecake

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


  1. Preheat oven to 325°F.
  2. Coat the bottom of an 8-inch springform pan with cooking spray; sprinkle with 2 tablespoons melba toast crumbs, and set aside.
  3. 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.
  4. 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.
  5. 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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Recipe and photo courtesy Wisconsin Milk Marketing Board. All other material Lifestyle Direct, Inc. All rights reserved.  Images are the copyright of their respective owners.

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