Savory Herbed Cheesecake
CRUST:
4 oz. grated Parmigiano-Reggiano cheese
1 C. dried bread crumbs
1/2 t. minced fresh rosemary
1/3 C. unsalted butter, melted
FILLING:
10 cloves garlic, unpeeled
1/3 C. extra-virgin olive oil
1 1/2 lbs. cream cheese, softened
8 oz. creme fraiche or sour cream (1 cup)
3 eggs
3 T. all-purpose flour
1 t. salt, plus extra to taste
2 T. minced fresh flat-leaf (Italian) parsley
1 T. minced fresh chervil
1 T. minced fresh basil
1 T. minced fresh oregano
1 T. minced fresh sage
1/3 C. finely diced red bell pepper
1/3 C. finely diced carrot Freshly ground black pepper to taste
2 egg whites, at room temperature
Additional herbs and/or vegetables, for decoration
- Mix Parmigiano-Reggiano, bread crumbs, rosemary and butter in a small bowl.
- Press the mixture into the bottom and up the sides of a 9-inch springform pan.
- Refrigerate while you make the filling.
- Preheat the oven to 350°F.
- Place the unpeeled cloves of garlic in a small ovenproof dish and drizzle with the olive oil.
- Bake, uncovered, for 10 to 15 minutes, or until soft when tested with the tip of a knife.
- Remove and set aside to cool slightly.
- Reduce the oven temperature to 325 degrees.
- Squeeze the roasted garlic out of the skins and mash or chop the garlic, along with the olive oil, to a puree.
- Combine the garlic puree, cream cheese, creme fraiche, whole eggs, flour and salt in the work bowl of a food processor fitted with a steel blade.
- Process for 2 minutes.
- Add the parsley, chervil, basil, oregano and sage and process for 1 minute.
- Pour the cream cheese mixture into a large bowl.
- Stir in the red bell pepper and carrot.
- Season with salt and pepper to taste.
- In a clean bowl, beat the egg whites until soft peaks form.
- Blend a spoonful of egg whites into the cream cheese mixture, then gently fold in the remaining egg whites.
- Pour the cheesecake batter into the chilled crust.
- Line a baking pan with foil and set the springform pan on top of the foil (to catch any drips).
- Place the cheesecake in the oven and bake for about 45 minutes.
- When done, the cake will have risen and the center will be almost set.
- Turn the oven off and allow the cheesecake to remain in the oven for 1 hour longer, without opening the door.
- Don't worry if the cake is cracked.
- Remove the cheesecake and set it on a rack to cool for 1 1/2 hours.
- Remove the outer ring of the springform pan.
- Loosen the cheesecake from the bottom of the pan, using a knife, and slide it onto a serving plate.
- Refrigerate overnight.
- Remove the cheesecake from the refrigerator at least 2 hours before serving and allow it to come to room temperature.
- If desired, decorate the top of the cheesecake using herbs and/or vegetables.