skip to main content

Recipe Exchange

LOOKING for: Savory Cheesecake

16 years ago

Remember the popular savory cheesecake everyone was raving about on the CF a couple of years ago? Seems like it had jalapenos in it. Could someone please post the recipe?

Sort by:Oldest

Comments (8)

ginger_st_thomas
16 years ago
Did you ask there or did nobody remember?
User
16 years ago
I am pretty sure that Katie had a recipe for a JalapeÃ±o Cheesecake that was very popular. I don't have it because I don't do "hot" very often but I do recall it getting rave reviews.

As Ginger mentions, go ask over at the CF , I'm sure someone can help you out.
Related Discussions
LOOKING for: English Cheddar Cheesecake
Q
Comments (3)
Does this sound close? Here is a link that might be useful: Welsh Cheddar Cheesecake
...See More
Does anyone have the recipe for katiec's savory cheesecake?
Q
Comments (6)
Not KatieC's but savory and cheesecake Savory Blue Cheese Tart 1 10 inch unbaked pie shell Â½ cup chopped pecans 6 Oz cream cheese 2 eggs 4 Oz Maytag blue cheese Â½ cup milk 1 tsp Worcestershire sauce 1 tsp corn starch Ripe olives and chives to garnish Preheat oven to 350 degrees. Sprinkle nuts in the bottom of pie shell. Mix the next 6 ingredients in a blender or food processor and pour slowly into the crust. Garnish with sliced ripe olives and chopped chives. Bake 35 to 40 minutes until set. Cool and refrigerate 2 hours, cut into 12 wedges and arrange on a platter And another savory cheesecake: SUZIE'S PESTO CHEESECAKE CRUST 1 cup breadcrumbs 1/2 cup grated parmesean cheese 1/2 cup melted butter Mix all together and press into 9" springform pan. Bake 10 minutes. FILLING 4 (8 oz packages) cream cheese 4 eggs 1/2 cup heavy cream 2 cups pesto (from the refrigerator section of your grocer) Beat with electric mixer. Pour into prepared pan. Bake at 350* for 1 hour. Chill several hours or overnight. Remove from pan and decorate with a little chopped tomato or chopped sundried tomatoes. Slice into very thin slices and serve on small individual plates - or - cut into thirds and place 1/3 on serving plate and use to spread on crackers or baguettes. Be sure to decorate with a little chopped "red" tomato accent and maybe some green basil too. Looks beautiful! (If you cut into thirds, you can serve 1/3 and freeze the remaining for another time.) I love savory cheese cake or cheese tarts... Linda C
...See More
LOOKING for: Sugarless Cheesecake
Q
Comments (0)
Has anyone made Suzanne Somers sugarless cheesecake? I've looked at the recipe and I *think* it calls for 12 packets of nutrasweet. Does it taste good (or as good as something made with ersatz sugar can taste)? I wonder if Splenda could be used and if so, how much? Gosh - it sure is lonely at this site. It used to be very active. Where did everyone go?
...See More
LOOKING for: Cooks Illustrated 'Ricotta Cheesecake' recipe
Q
Comments (4)
Ricotta Cheesecake Serves 8 to 10. Published December 12, 2006. The ricotta cheese must be drained in the refrigerator for at least 8 hours, or overnight. To drain the cheese, line a fine-mesh sieve with two layers of paper towels, place the cheese in the sieve, place the sieve over a bowl, and refrigerate. Ingredients Amaretti Cookie Crust 5 ounces amaretti cookies , processed in a food processor to uniformly fine crumbs (1 1/4 cups crumbs) 4 tablespoons unsalted butter , melted, plus 1 tablespoon melted butter for greasing pan Ricotta Filling 2 pounds ricotta cheese , drained overnight (see note above) 4 large eggs , separated 3/4 cup sugar (5 1/4 ounces) 1/4 cup light rum 1 tablespoon unbleached all-purpose flour grated lemon zest (from 1 lemon) 2 teaspoons vanilla extract 1/8 teaspoon table salt Instructions 1. For the crust: Adjust oven rack to lower-middle position and heat oven to 325 degrees. In small bowl, combine amaretti crumbs and 4 tablespoons of melted butter and toss with fork until evenly moistened. Brush bottom and sides of 9-inch springform pan with most of remaining tablespoon melted butter, reserving small amount of excess melted butter for brushing sides of pan after crust cools. Empty crumbs into springform pan and press evenly into pan bottom (See illustration). Bake until fragrant and beginning to brown around edges, about 13 minutes. Cool on wire rack to room temperature, about 30 minutes. (Do not turn off oven.) Brush sides of springform pan with remaining melted butter. 2. For the filling: While crust cools, place drained ricotta in food processor and process until very smooth, about 1 minute. Add egg yolks, sugar, rum, flour, zest, vanilla, and salt and process until blended, about 1 more minute. Scrape mixture into large bowl. 3. In bowl of standing mixer, beat egg whites at high speed until they hold stiff peaks. Fold whites into ricotta mixture until fully incorporated and pour mixture evenly into cooled crust. 4. Bake cheesecake until top is lightly browned and instant-read thermometer inserted into center registers about 150 degrees, about 1 1/4 hours. (Perimeter of cake should be firm, but center will jiggle slightly. It will solidify further as cake cools.) Transfer pan to wire rack and cool for 5 minutes. Run paring knife between cake and side of springform pan. Cool until barely warm, 2 1/2 to 3 hours. Wrap pan tightly in plastic wrap and refrigerate until cheesecake is cold and set, at least 5 hours or up to 2 days. 5. To unmold cheesecake, remove sides of pan. Let cheesecake stand at room temperature for about 30 minutes, then cut into wedges and serve. Perfect Crumb Crust Crumb crusts come together in just seconds, but they can sometimes fall apart. Here's how to make a neat and sturdy crust. Using a flat-bottomed measuring cup, gently press down on the crumbs in the center of the pie plate and then work toward the sides. Tilting the measuring cup, press the sides while squaring off the top edge with your thumb.
...See More
woodie
16 years ago
Here's Katie's recipe and here's another just for good measure!

Posted by: KatieC (My Page) on Mon, Dec 9, 02 at 17:24
I'm making these for our Christmas party at work:

Jalapeno Cheesecake Recipe
Serving Size : 20 Preparation Time :0:00

8 ounces cream cheese
5 ounces sharp cheddar cheese -- grated
2 cloves garlic
1 egg
8 ounces jalapeno jelly

Mix first four ingredients together with half of the jelly. Pour mixture into greased 6- inch springform pan. Bake at 350 degrees for 35 minutes.
Cool completely and remove from pan.

Heat remaining jelly and pour over top of cheesecake. Serve with chips and/or crackers.

PESTO CHEESECAKE

CRUST
1 cup breadcrumbs
1/2 cup grated parmesean cheese
1/2 cup melted butter Mix all together and press into 9" springform pan. Bake 10 minutes.

FILLING
4 (8 oz packages) cream cheese
4 eggs
1/2 cup heavy cream
2 cups pesto (from the refrigerator section of your grocer)

Beat with electric mixer. Pour into prepared pan. Bake at 350* for 1 hour. Chill several hours or overnight. Remove from pan and decorate with a little chopped tomato or chopped sundried tomatoes. Slice into very thin slices and serve on small individual plates - or - cut into thirds and place 1/3 on serving plate and use to spread on crackers or baguettes. Be sure to decorate with a little chopped "red" tomato accent and maybe some green basil too. Looks beautiful! (If you cut into thirds, you can serve 1/3 and freeze the remaining for another time.)
BeverlyAL
Original Author
16 years ago
Thanks Woodie, I don't know if that's it or not. Definitely going to save that one.

Ginger and Chase, I thought about asking there. Since this is the one where you are supposed to ask for recipes I thought I would ask here to do it properly.
san_
16 years ago
we are wimps when it comes to heat but that recipe of katie's is really good! and it really isn't hot--just savory. and the pesto cheesecake recipe is good too!
jessyf
16 years ago
Anyone have opinions on the savory cheesecake freezeability? (I know, thats not a real word)
kayskats
16 years ago
http://www.thatsmyhome.com/mainstreetdeli/savche.htm
has a bunch of savory cheesecake recipes.

Also:

Savory Cheesecake Recipe courtesy Alton Brown
Show: Good Eats
Episode: Cheesecake
24 ounces cream cheese
3 tablespoons cornstarch
1 teaspoon salt
4 ounces sour cream
2 large eggs
6 ounces smoked trout, diced
1/3 cup chopped chives
Crust:
3 ounces melted butter
1 egg white
1 1/2 cups crushed bagel chips

Preheat the oven to 350 degrees F.
In a small bowl, combine the melted butter, egg white, and the bagel chips. Press them into the bottom of a 10-inch spring form pan. Bake for 8 minutes to crisp up. Remove from oven and cool. Reduce the heat to 250 degrees F.

In a mixing bowl fitted with a paddle attachment, blend the cream cheese, cornstarch, salt, and sour cream. Once combined, add the eggs. Fold in trout and chives. Pour the batter over the cooled crust. Bake for 1 hour. Turn the oven off and leave the cake in the oven for an additional hour without opening the door. Cool on a rack for at least 4 hours. Carefully unmold. Keep refrigerated until ready to serve.
stacy3
16 years ago
Jessy, I have frozen the pesto cheesecake many times. It is so big, I cut it into thirds and freeze two of them. it thaws beautifully. It has excellent freezability and thawability. :-)

Stacy

Related Stories

PRODUCT PICKS Guest Picks: 22 Delectable Cake Stands

By Marie Asselin

Whether you go sweet or savory, these pretty pedestals, domes and tiers will make your delicacies stand out

KITCHEN DESIGN Kitchen of the Week: Modern Conveniences and a Timeless Look

By Mary Jo Bowling

A 1700s Pennsylvania kitchen is brought up to date, while custom cabinets and rustic finishes help preserve its old-time charm

SHOP HOUZZ Shop Houzz: 50 Fall Tabletop Essentials Under $50

Set a festive table that looks and smells like autumn

0

PRODUCT PICKS Guest Picks: Cake Stands Worth Drooling Over

By Christine Fox

Dessert won’t be the only delicious-looking sight on the table when you set out one of these footed cake plates

DECLUTTERING Foolproof Ways to Declutter Your Kitchen

If you find yourself fumbling through cupboards to find what you’re looking for, it’s time to take action with these simple steps

KITCHEN DESIGN 8 Kitchen Organizing Ideas for Messy Cooks

By Lisa Frederick

Not the clean-as-you-go type? Not to worry. These strategies will help keep your kitchen looking tidy no matter what your cooking style is

LANDSCAPE DESIGN Dare to Mix Things Up in the Landscape

By Jay Sifford Garden Design

Courageously contrast plantings, materials and structures in your garden to create unexpected beauty and intrigue

COOL-SEASON CROPS Cool-Season Vegetables: How to Grow Parsnips

By Marianne Lipanovich

This unfairly maligned root vegetable is the ideal choice for a winter garden, sweetening with the frost and having a long storage life

GARDENING GUIDES Pacific Northwest Gardener's August Checklist

By Genevieve Schmidt

Deadheading perennials, cutting raspberry canes and preparing for the onion harvest keeps Northwest gardeners busy in August

HOLIDAYS A Fresh and Fun Hanukkah Dessert Table and Wrapping Station

Celebrate the Festival of Lights with gelt pouches, homemade snacks and wrapping supplies as pretty as any party decor

Sponsored

Dave Fox Design Build Remodelers

49 Reviews

Columbus Area's Luxury Design Build Firm | 17x Best of Houzz Winner!

More Discussions

Ninja Combi Recipes?

2

Searching for pizza recipe from 80s/90s with wine and grated zucchini

3