Savory Vegetable Cheesecake…

Perfect for a gathering at home or as a homemade hostess gift. It is easy to display on a charcuterie board and I think it covers most of the things on the to do list…

• What to bring as a hostess/host gift because they get to keep the board…

• What appetizer to bring…

• What to wear? Maybe not, but I wish it did…

  How does this work? The savory cheesecake is like a baked version of all of your favorite cheeses. It’s great to make ahead for the weekend parties or freeze to have it ready for last minute get togethers.

I have it on one of our charcuterie boards to drop off as a gift. The size of the cheesecake is the best part. It can serve a large crowd or cut it into wedges to serve it on several occasions. It can be a little appetizer for happy hour or a gift for your friend or coworker.

This recipe is all about you, it can vary to your liking in so many different ways…

• Change the crust

• Change the veggies

• Use the cheeses you have on hand

• Add herbs

• Double the recipe for a larger crowd or more gifts!

• Create your board with fruit, veggies and crackers as you like!

So let’s get to the recipe. I made it in a 6 inch springform pan. If you double the recipe, it would be perfect for a 9 inch pan. I do like to use the springform pan so it is easy to remove but I have used cake pans as well and it has worked fine, you just might need to lessen the cooking time.

I used a simple cracker crust but we use to use toasted whole pine nuts as well. You could also use other ground nuts such as pecans or walnuts or milder cashews and macadamia nuts.

Please remember, this recipe is just a guideline, use what you have and what makes you happy.

I hope you enjoy!

Savory Cheesecake

Crust

1 Tbsp. butter, melted

1 cup crushed crackers, flavor of your choice

Filling

8 oz. cream cheese

1 tsp. olive oil

1/4 cup diced onion

1/2 cup dice red or orange pepper

1/4 tsp salt

4 oz goat cheese

1 cup shredded smoked gouda

1 cup sharp cheddar

1 egg

1/2 cup heavy cream

Heat oven to 350 degrees. I like to have all the ingredients gathered and then begin. Heat your saute pan on medium heat and add your oil to heat. Once it is hot, add in your onion and peppers. Cook for about 8 minutes, stirring occasionally. Add your salt in. I like when the veggies get a little brown on the edges.

As that is cooking, prepare your springform pan by laying the pan on top of your parchment, draw a circle around it and cut it out. Spray your pan with a cooking spray of your choice and lay the circle of parchment on the bottom. Remember to stir your veggies.

Mix your melted butter with your crushed crackers to blend. At first, it might not look like enough butter but just keep blending, it should be fine. Press into the bottom of your pan in an even layer.

In a mixer with a paddle attachment, add your cream cheese to soften. When your veggies are ready add straight into the cream cheese. Mix to blend. Add the remaining cheeses to blend. At this point, we want a smooth creamy mixture. It doesn’t matter how fast you are blending right now.

This is a perfect time to check your flavors if desired. Remember to watch, depending on your crackers, if additional salt is really needed.

Once you are there, turn your mixer to low and add your egg. Make sure to scrap the sides to completely mix. Then slowly add the heavy cream. If you don’t have heavy cream in the house, no worries. I like to add it for the creamier texture.

Scoop it all into the pan. I like to place the springform pan into a larger cake pan with about 1/2 inch of water. It helps to even out the baking for the cheesecake. Bake for 45-50 minutes, it will be golden brown and really pretty.

Pull from the oven and let sit for about an hour to cool, then place in the refrigerator for at least 2 hours before serving.

To remove, slide a metal spatula or knife around the edges of the pan to help release. Unlock your pan. You can place a piece of plastic wrap over the top and use your hand to flip it over to remove the parchment paper. Flip back over onto the serving platter or cutting board of your choice.

Serve with crackers, crudites, fruit, veggies, other cheeses…you get it. Refrigerate up to 7 days or freeze up to one month.

Take care of yourself.