Savory Cheesecakes with Showalter Classic Cheesecakes
Savory Cheesecake
Chef Richie here…at your service!
We recently had guest Chef, Sarah Showalter, from Showalter’s Classic Cheesecake in our Mooney Farms test kitchen for a day of cheesecake making. What a great day to come to work! Sarah and I worked along side each other to create some awesome savory cheesecakes that you can easily make at home. Enjoy!
Since we love sun dried tomatoes, Sarah showed us how to make a savory cheesecake. Savory cheesecake is like sweet cheesecake’s saltier sister – a little less sweet and a lot more versatile. Imagine serving cheesecake for lunch instead of desert… and it being okay!
Here is Sarah’s step by step guide:
Start with the crust. Sarah uses 1 1/2 cups of Pretzel Crisps, plus 8 oz of butter to make the cheesecake crust. Mix these two ingredients together and pat into a well-sprayed 6” springform pan. Bake at 325 degrees F for 12 minutes. Remove from oven and let cool.
If you prefer another type of pie crust, by all means make your favorite one!
While the crust is in the oven, start making your cheesecake filling. For the filling use the following ingredients:
- 2 – 8 oz cream cheese
- ½ cup of ricotta
- ½ cup grated parmesan
- 8 oz. feta
- ¼ cup sour cream
- 2 eggs
- 1/4 cup Bella Sun Luci Sun Dried Tomatoes, Julienne Cut
Beat all ingredients together, lightly until smooth.
You can also add crumbled bacon, mushrooms, fresh spinach or green onions. Stir these additional items in gently.
Once your crusts have cooled to room temperature, add the filling to the springform pan.
Fill almost to the top of the pan but not over.
Top your cheesecake with sun dried tomatoes and green onions.
Place the cheesecake pan in a water bath and bake at 325 degrees F for 45 minutes. Remove from the water bath and let cool.
Et voila!
These cheesecakes can be frozen for up to 3 months.
Bon Appetit!
