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||Savory Herb Cheesecake
2 cups bread crumbs (homemade from stale baguette is best)
3 Tablespoons melted butter
1 cup finely shredded parmesan
12 ounces cream cheese
8 ounces chevre
1 1/2 cups whole milk ricotta cheese
1 cup full fat sour cream
1/4 cup very finely sliced green onions (green part only)
1/4 cup finely chopped flat-leaf parsley
2 Tablespoons fresh thyme leaves, divided
Dash of salt and freshly ground black pepper
Preheat oven to 350 degrees. Lightly butter the sides of a 10 inch springform pan.
Mix together bread crumbs, butter and parmesan until completely combined.
into just the bottom of prepared pan, using the back of a fork to flatten and compact.
Place pan on a rimmed baking sheet in oven.
Bake crust 10-15 minutes, until edges are
Remove from oven and cool slightly before placing in refrigerator to chill.
Place pan on
top of a plate or paper towels since the fat from the butter and cheese
may ooze from the baked
Beat together cream cheese, chevre, ricotta and
green onions, parsley and
1 Tablespoon of thyme in a mixer or food processor until completely smooth.
Add salt and pepper. Beat in one egg at a time until completely incorporated before
adding the next one.
Stir in remaining thyme leaves.
Pour batter into pan over prepared crust and place pan on rimmed baking sheet in top
half of oven. Place an empty baking sheet on the shelf below it.
Bake 45-60 minutes, until edges are golden and just the center three inches jiggles
Remove from oven, place pan on cooling rack and let cool for one hour in a draft-free
the microwave is great for this!
Run a knife or thin spatula around the edge to loosen it from the pan.
Cover top of pan
with paper towels and place in refrigerator to chill completely for at least four hours.
Remove paper towels and cover cooled cheesecake pan with foil or plastic wrap and
refrigerate until serving.
Cover and refrigerate leftovers.
NOTE: Cheesecake may be frozen up to three months. Wrap tightly to prevent freezer burn.
Copyright © 2016 Stefanie Samara Hamblen