HERBED CHEESECAKE APPETIZER
If this large cheesecake is too large for your gathering, cut it into wedges. Enjoy one now and freeze the other wedges for a fast appetizer in the future. -Ann Chan, Atlanta, Georgia
Provided by Taste of Home
Categories Appetizers
Time 1h20m
Yield 16 servings.
Number Of Ingredients 21
Steps:
- In a small bowl, combine the crust ingredients. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 325° for 15-20 minutes or until lightly browned. Cool on a wire rack., In a large bowl, beat cream cheese and flour until smooth. Add eggs; beat on low speed just until combined. Stir in the Parmesan cheese, parsley, onion, pepperoni, lemon juice, herbs, garlic, salt and pepper sauce. Pour into crust., Bake at 325° for 45-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool l hour longer. Refrigerate overnight. Serve with crackers.
Nutrition Facts : Calories 302 calories, Fat 26g fat (15g saturated fat), Cholesterol 136mg cholesterol, Sodium 571mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.
HERBED CREAM CHEESE
Provided by Tyler Florence
Categories condiment
Time 10m
Yield 8 to 16 schmears
Number Of Ingredients 4
Steps:
- Combine all ingredients in a mixing bowl and blend with a wooden spoon until the herbs are evenly incorporated. Serve with toasted bagels.
SAVORY SPINACH HERB CHEESECAKE
A delightful dish with a pleasing presentation. Great for a luncheon(which I can only serve this at as my bunch, of course, turns their nose up at this) Don't be put off by the long list of ingredients, it really is an easy dish.
Provided by PickyEatersRUs
Categories Savory Pies
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Sprinkle tomato slices with 1/4 tsp each of salt and pepper.
- Drain on paper towel 10 minutes.
- Process nuts untill ground and stir into bread crumbs and butter.
- Press into bottom of 9in spring form pan.
- Bake at 350 for 10 minute Cool on wire rack.
- Beat cream cheese on medium speed until creamy. Add other cheeses and eggs, beating until blended.
- Stir in the rest of the ingredients and rest of salt and pepper.
- Pour into crust.
- Bake at 350 for 15 min.
- Top with tomatoes and bake 30 minute more or until set.
- Turn oven off and leave cake in for 20 min.
- Cool on wire rack 10 min then run knife around edge and cool for 10 minute more.
Nutrition Facts : Calories 465.8, Fat 40.6, SaturatedFat 23.3, Cholesterol 182.3, Sodium 792.6, Carbohydrate 9.8, Fiber 1.1, Sugar 2.5, Protein 17
SAVORY CHAVRIE HERB CHEESECAKE
Unique & Savory, goat cheese compliments this cheesecake recipe. Velvety texture and creaminess of the goat cheese allows for a wonderful dish!
Provided by Corrinne J
Categories Cheesecake
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Shell Directions:.
- Pre heat oven to 350°F.
- Blend all ingredients together until mixed well.
- Press into the bottom of a 9 inch baking dish or false bottom pan.
- Bake for 10 minutes to crisp up the shell.
- Cheese Cake Directions:.
- Blend Chavrie® with eggs and mix well.
- Add the remaining ingredients and mix.
- Scatter the spinach evenly over the bottom of the pre baked shell.
- Pour custard into the shell.
- Bake at 350°F until a knife blade inserted into the cake comes out clean about 45 minutes.
- Use Roast Garlic and Herb Chavrie® ® omit the herbs in batter.
Nutrition Facts : Calories 384.8, Fat 28.1, SaturatedFat 18.4, Cholesterol 123.8, Sodium 625.4, Carbohydrate 10, Fiber 0.5, Sugar 2.7, Protein 23
SAVORY HERB CHEESECAKE
Plan ahead: You can prepare and bake cheesecake up to 1 week ahead and refrigerate. I found this recipe in Woman's Day magazine. I have not tried it but I'm posting it for safe keeping.
Provided by internetnut
Categories Cheese
Time 1h15m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350. Line the bottom of an 8x3-inch springform pan with nonstick foil and coat sides with nonstick spray.
- Crust: Pulse pecans and breadcrumbs in food processor until nuts are finely ground. Add butter; pulse until mixture forms moist, coarse crumbs. Press onto bottom of prepared pan. Bake 8-10 minutes, until crust is set and pale golden. Cool on wire rack. Raise oven temperature to 425.
- Filling: Beat cream cheese, goat cheese, sour cream and Parmesan in a large bowl with mixer on medium speed until creamy. Beat in eggs until smooth, then remaining filling ingredients until incorporated. Pour into prepared crust and smooth the top.
- Place pan in oven; reduce temperature to 325. Bake 45-50 minutes until light golden on top and set in the middle. Cool in pan on wire rack. Cover and refrigerate. To serve, let cheesecake come to room temperature. Remove sides from pan; slide cheesecake from bottom of pan onto serving plate, removing foil. Garnish with dill and cherry tomato halves.
Nutrition Facts : Calories 179.3, Fat 14.8, SaturatedFat 7.9, Cholesterol 60.1, Sodium 255.8, Carbohydrate 5, Fiber 0.6, Sugar 0.8, Protein 7.2
HERB & ROASTED PEPPER CHEESECAKE
Roasted red peppers and fresh herbs basil, chive and thyme add notes of sweetness, licorice and a hint of peppery finish in ways that will surprise you. Add a drizzle of oil just before serving, and pass the pita chips. -Laura Julian, Amanda, Ohio
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 24 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., Place cream cheese, ricotta cheese, salt and pepper in a food processor; cover and process until smooth. Add eggs; pulse just until combined. Add red peppers, herbs, bacon and garlic; cover and pulse just until blended. Pour filling into prepared pan. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan., Bake 35-45 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. Just before serving, drizzle cheesecake with oil; top with red pepper strips and chives if desired. Serve with pita chips.
Nutrition Facts : Calories 134 calories, Fat 12g fat (7g saturated fat), Cholesterol 61mg cholesterol, Sodium 333mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
HERBED CHEESECAKE (SAVORY STYLE CHEESECAKE)
This is a recipe I made up when I couldn't find one on the site that exactly fit my desires. We have a fresh herb garden, so I used a variety of fresh herbs, but you can use whatever you have on hand. I'm not sure that dried would work, but I'm sure if you used a single herb it would work out well too (like rosemary).
Provided by moot0009
Categories Spreads
Time 1h25m
Yield 1 pie, 12-18 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Take the cracker crumbs, the first of the parmesan cheese and the butter and mix together in a small springform pan.
- Press crust all along the bottom and up sides about one inch.
- Bake crust about 10-15 mins or until you start to smell that it's "done" (trust me, you'll know- the cheese starts to get toasty- mine was done after 12 mins).
- While it's baking, prepare cheesecake.
- Mix the cream cheese, whipping cream, and eggs together.
- Add in the parmesan, swiss, green onions, and whatever herbs of choice you plan on using.
- Pour into crust.
- Bake for about 45 minutes (oven times of course vary).
Nutrition Facts : Calories 337.6, Fat 28.9, SaturatedFat 16.9, Cholesterol 120.5, Sodium 583.4, Carbohydrate 4.9, Fiber 0.2, Sugar 1.7, Protein 15
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