Caramelized Onion & Chevre Cheesecake

Caramelized Onion & Chevre Cheesecake

1 slice light rye bread
3 oz. walnuts
2 oz. butter
12 oz. mild yellow onion (1 large)
2 oz. vegetable oil
1 lb. cream cheese
1/2 lb. chevre cheese
3 eggs
2 cloves garlic
2 sprigs thyme

salt and white pepper, to taste

• Remove crust from the rye bread and dry in a 200°F oven.
• Crumble into breadcrumbs.
  Toast walnuts in a 325°F oven for about 20 minutes.
• Once cool, chop nuts finely and toss with breadcrumbs.
• Butter a 9-inch springform pan and coat the inside with the crumb mixture.
  
• Peel and thinly slice onions.
• Heat oil in a sauté pan.
• Cook onions over medium heat stirring constantly until the onions turn a rich caramel brown color.
• Allow onions to cool.
  
• In a mixing bowl, combine the cream cheese and chevre cheese together until smooth.
• Do not overwhip the cheese or the cake will crack.
• Add eggs, one at a time, mixing each egg into the cheese mixture until thoroughly incorporated.
  
• Mince the garlic and thyme and stir into the cheese mixture.
• Season with salt and pepper.
• Pour cheesecake mixture into the prepared pan and arrange the onions on top.
• Bake approximately 75 minutes in a 310°F oven.
• When cooled slightly, remove the sides of the pan and cut the cake into portions.
• Serve warm with crackers, chips, or fresh vegetables.

Kalamata Olive Cheesecake

Kalamata Olive Cheesecake

1 1/4 cups Italian-seasoned breadcrumbs
1/2 cup very finely chopped pecans
1/3 cup butter or margarine, melted
1 (8-ounce) package cream cheese, softened
1 (3-ounce) package cream cheese, softened1
(8-ounce) carton sour cream
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 large egg1 egg yolk
1/2 cup kalamata olives, pitted and sliced or chopped
1 tablespoon chopped fresh rosemary
Garnishes: fresh rosemary sprigs, kalamata olives

• Combine first 3 ingredients; stir well.
• Press crumb mixture firmly into a lightly greased, foil-lined 9" square pan.
• Bake at 350° for 12 minutes.
• Set aside to cool.
• Beat cream cheese, sour cream, flour, and seasonings at medium speed of an electric mixer until smooth.
• Add egg and egg yolk, one at a time, beating just until blended.
• Stir in sliced olives and chopped rosemary; pour filling into baked crust.
• Bake at 350° for 20 minutes or just until firm.
• Cool to room temperature on a wire rack.
• Cover and chill.
• To serve, lift foil out of pan, and cut cheesecake into squares.

Crawdad Cheesecake with Caramelized Onions

One of my most favortie summer activities used to be catching crawdads in the local creek. I found this recipe and it brought me back to the time I was a skinned knee, toe head with pigtails & freckles. You could probably substitute lobster for the crawdad, but where is the fun in that? Enjoy :)

Crawdad Cheesecake with Caramelized Onions

1 cup dried breadcrumbs
2 tsp. butter
2 cups chopped onions
1 cup finely chopped red and yellow peppers
1 tsp. chopped garlic
2 lbs. cream cheese
6 large eggs
3/4 cup heavy whipping cream
1/4 cup green onion
1 tsp. salt
2 tsp. Louisiana Hot Sauce
1 tsp. chopped dill
1/2 tsp. chopped thyme
1 lb. cooked crawfish

• Mix breadcrumbs and butter.
• Form a crust in a 9 1/2-inch springform pan.
• Bake for ten minutes or until golden brown.
• Sauté onion in butter until caramelized.
• Add peppers, garlic, green onion, dill, thyme, and crawfish.
• Cook until tender then allow to cool.
• Process cream cheese until smooth.
• Add one egg at a time then add heavy cream.
• Mix in sautéed vegetables, seasoning, and Louisiana Hot Sauce.
• Pour into crust and spread evenly.
• Bake at 350° until cheese sets, about one hour.
• Place baked cheesecake in refrigerator over night and serve chilled.

Goat Cheese Tartlets with Caramelized Onion and Figs

Goat Cheese Tartlets with Caramelized Onion and Figs

Caramelized Onions:
1 tablespoon extra-virgin olive oil
1 large sweet yellow onion, halved and thinly sliced
1 tablespoon chopped fresh thyme
Salt and freshly ground black pepper, to taste

Almond Crust:
2 cups whole-wheat bread crumbs
1/2 cup grated Parmigiano-Reggiano cheese
4 tablespoons unsalted butter, melted
1/4 cup almonds, blanched and finely chopped
Salt and freshly ground black pepper, to taste

Cheesecake Filling:
12 ounces fresh goat cheese, softened1
2 ounces cream cheese, softened
Zest of 1 lemon, grated
4 large eggs
1 cup heavy cream
12 fresh figs, quartered

• Preheat the oven to 450° F.
• To caramelize the onions, heat the oil in a large sauté pan over medium heat.
• Add the onions and thyme.
• Season with salt and pepper.
• Stir until the onions are coated.
• Continue cooking, stirring only occasionally, until the onions are a deep amber color.
• Remove from the pan and set aside to cool.
  
• To make the crust, combine bread crumbs, cheese, butter and almonds in a medium bowl of a food processor until combined.
• Season with salt and pepper.
  
• For the filling, in a seperate bowl, blend the cheeses until smooth.
• Add the zest and the eggs, one at a time, blending until smooth again.
• Then add the heavy cream, blending until smooth.
  
• Grease mini muffin cups and place in a 24-cup mini muffin pan.
• Press a tablespoon on the crumb mixture evenly into each cup, and then fill two-thirds of the way up with the cheese batter.
• Distribute the caramelized onions evenly atop the filling.
• Transfer the pan to the oven and immediately reduce the heat to 350 degrees.
• Bake until the filling has set, 15 to 20 minutes.
• Serve slightly warm or at room temperature with figs.

Yogurt Cheesecake with Caramelized Onions

Yogurt Cheesecake with Caramelized Onions

1 (32-ounce) carton plain yogurt
1/2 cup (4 ounces) block-style cream cheese, softened
1 cup ricotta cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg yolk
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon sugar
1/2 teaspoon salt
Dash of freshly ground black pepper
2 1/2 tablespoons butter, chilled and cut into small pieces
1/4 cup ice water
Cooking spray

Onions:
1 teaspoon butter
8 cups sliced onion (about 1 1/2 pounds)
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon dried thyme

• To prepare filling, place colander in a 2-quart glass measure or medium bowl.
• Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges.
• Spoon yogurt into colander.
• Cover loosely with plastic wrap; refrigerate 12 hours.
• Spoon 1 3/4 cups yogurt cheese into a bowl; discard liquid.
• Place cream cheese in a bowl; beat with a mixer at medium speed until smooth.
• Add the yogurt cheese, ricotta cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper, and egg yolk.
• Beat at low speed just until blended.
  
• Preheat oven to 350º.
  
• To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife.
• Place flour, cornmeal, 1 teaspoon sugar, 1/2 teaspoon salt, and dash of pepper in a food processor; pulse 3 times or until combined.
• Add 2 1/2 tablespoons butter; pulse 4 times or until mixture resembles coarse meal.
• With processor on, add ice water through food chute, processing just until moist (do not form a ball).
• Press cornmeal mixture into bottom of an 8-inch springform pan coated with cooking spray.
• Bake at 350º for 15 minutes or until lightly browned.
• Cool on a wire rack.
  
• To prepare onions, while crust bakes melt 1 teaspoon butter in a large nonstick skillet over medium heat.
• Add the onion; cook 15 minutes, stirring occasionally.
• Stir in 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Cover and cook 25 minutes or until browned and tender, stirring occasionally.
• Stir in thyme.
  
• Spread the yogurt mixture into prepared crust.
• Bake at 350º for 35 minutes or until almost set.
• Cool on a wire rack. (Cheesecake will continue to set as it cools.)
• Serve at room temperature.
• Cut cheesecake into wedges, and serve with onions.
• Serve with crackers or toasted baguette slices.

Smoked Salmon And Onion Cheesecake

Smoked Salmon And Onion Cheesecake

5 T Parmesan Cheese - fresh grated
28 oz Cream cheese - room temp.
2 T Bread crumbs - fine dry
4 Eggs - large
3 T Butter
1/2 C Whipping cream
1 C Onions - chopped
1/2 lb smoked salmon - chopped
1 C Green pepper - chopped
1/2 C Gruyere cheese - grated

• Preheat oven to 300 degrees.
• Butter 8" diameter springform pan with 2 1/2" sides.
• Mix 2 tablespoons Parmesan with bread crumbs.
• Sprinkle into prepared pan.
• Turn pan coating with crumb mixture.
• Wrap foil around bottom and 2" up the side of pan.
• Melt butter in a heave skillet over medium heat.
• Add onion and bell pepper and saute until tender, about 5 minutes.
• Cool.
• Using an electric mixer, beat the cream cheese, eggs, and cream in a large bowl.
• Fold in the onion mix, salmon, Gruyere and remaining 3 tablespoons Parmesan.
• Season with salt and pepper.
• Pour batter into prepared pan.
• Place cheesecake in a large baking pan.
• Add enough boiling water to the large pan to come 2" up the side of the cheesecake.
• Bake until firm to touch, about 1 hour 40 minutes.
• Remove cheesecake from water bath.
• Turn oven off.
• Return cheesecake to oven and let stand 1 hour.
• Transfer cake to rack and cool at least 2 hours.
• Serve slightly warm or at room temp.

Taco Cheesecake

Taco Cheesecake

3 teaspoons cornmeal
3 packages (8 ounces each) cream cheese, softened
1 envelope taco seasoning
1/2 cup sour cream
1/2 cup salsa
2 eggs, lightly beaten
1 cup (4 ounces) shredded pepper Jack cheese
1 cup (4 ounces) chopped green chilies, drained
1/2 cup chopped ripe olives
TOPPING:1 cup (8 ounces) sour cream
1/4 cup sliced ripe olives
1/4 cup sliced green onions
1/4 cup sliced cherry tomatoes
1 jalapeno pepper, sliced
Assorted crackers

• Sprinkle bottom of greased 9-in. springform pan with cornmeal; set aside.
• In mixing bowl, beat cream cheese until smooth.
• Add the taco seasoning, sour cream and salsa.
• Stir in the eggs, pepper Jack cheese and chilies.
• Fold in olives.
• Pour over cornmeal.
• Place pan on a baking sheet.
• Bake at 350° for 30-35 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 for 1 hour.
• Refrigerate overnight.
• Remove sides of pan.
• Spread sour cream over top and sides of cheesecake.
• Arrange olives, onions, tomato slices and jalapeno slices on top.
• Serve with crackers.
• Yield: 18-20 servings.

Santa Fe Cheesecake

Santa Fe Cheesecake

1 cup crushed tortilla chips
3 tablespoons butter, melted
2 packages (8 ounces each) cream cheese, softened
2 eggs, lightly beaten
2 cups (8 ounces) shredded Monterey Jack cheese
1 can (4 ounces) chopped green chilies, drained
1 cup (8 ounces) sour cream
1 cup chopped sweet yellow pepper
1/2 cup chopped green onions
1/3 cup chopped tomato

• In a small bowl, combine tortilla chips and butter; press onto the bottom of a greased 9-in. springform pan.
• Place on a baking sheet.
• Bake at 325° for 15 minutes.
• In a large mixing bowl, beat the cream cheese and eggs on low speed just until combined.
• Stir in Monterey Jack cheese and chilies; pour over crust.
• Bake for 30-35 minutes or until center is almost set.
• Place pan on a wire rack. Spread sour cream over cheesecake.
• Carefully run a knife around edge of pan to loosen; cool for 1 hour.
• Refrigerate overnight.
• Remove sides of pan just before serving.
• Garnish with yellow pepper, onions and tomato.
• Refrigerate leftovers.
• Yield: 16-20 servings.

Savory Vegetable Cheesecake

Savory Vegetable Cheesecake

3 cups grated zucchini
3 tablespoons butter
1 cup minced onion
3 cloves garlic, crushed
1/2 teaspoon salt
1 cup grated carrot
3 tablespoons flour
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 cup freshly minced parsley
1 tablespoon lemon juice
3 cups ricotta cheese
1 cup grated mozzarella cheese
1/2 cup grated parmesan cheese
4 large eggs
fresh ground black pepper
2 medium tomatoes, halved, then sliced
3-4 tablespoons breadcrumbs

• Preheat oven to 375 degrees F.
• Butter a 10" springform pan and sprinkle with breadcrumbs, set aside.
• Put the grated zucchini into a colander.
• Salt lightly, and let it set about 15 minutes, then squeeze out any excess moisture.
• Saute the onions in butter with a 1/2 tsp salt.
• When they start to turn translucent, add the carrots, garlic, zucchini, flour, basil and oregano.
• Keep stirring and cook over medium heat for about 8 minutes.
• Remove from the heat and stir in the parsley and lemon.
• Beat the cheeses and eggs together until well blended.
• When the cheese and egg mixture is nice and fluffy, fold in the veggies.
• Season to taste with black pepper.
• Pour the mixture into the springform pan.
• Bake uncovered for 30 minutes,
• remove from oven.
• Dredge slaced in the breadcrumbs and decorate the top of the cheesecake with them in a spiral pattern.
• Reduce the oven heat to 350 degrees, and bake another 30 minutes.
• Turn off the oven and just let the cheesecake sit in there for another 15 minutes.
• Take the cheesecake out of the oven and let it cool about 10 more minutes before cutting and serving.

Appetizer Cheesecakes

PESTO CHEESECAKE
Crust:
2 Tbsp butter, softened
1/4 cup fine dry breadcrumbs
2 Tbsp freshly grated Parmesan cheese

Filling:
2 (8 oz) pkg cream cheese
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/4 tsp salt
1/8 tsp cayenne
3 eggs
1/2 cup pesto sauce
1/4 cup pine nuts

Garnish
fresh basil leaves

• Preheat the oven to 325 degrees F.
• Generously rub the bottom and sides of a spring form pan with the softened butter.
• Coat the buttered pan with a mixture of the breadcrumbs and 2 Tbsp grated Parmesan cheese.
• Set aside.
• Using an electric mixer, beat the cream cheese, ricotta, grated Parmesan cheese, salt, and pepper in a large bowl until smooth and light.
• Add the eggs, one at a time, beating well after each addition.
• Transfer 1/2 of the cheese mixture to another bowl.
• Add the pesto sauce to the remaining half and mix well.
• Pour the pesto-cheese mixture into the prepared pan.
• Smooth the top and carefully spoon the plain cheese mixture over the pesto layer.
• Smooth top and sprinkle with pine nuts.
• Bake at 325 degrees F. about 45 minutes or until center no longer moves when pan is moved.
• Cool to room temperature on a wire rack.
• Cover tightly and refrigerate overnight.
• When ready to serve, place on a serving dish, garnish with fresh basil leaves, and surround with crackers.

Variations:
Substitute the pesto sauce and pine nuts with:

SALMON & DILL CHEESECAKE:
1 cup well drained cooked fresh or canned salmon and 2 Tbsp well chopped fresh dill.

SPINACH & ONIONS CHEESECAKE:
3/4 cup well drained cooked spinach and 1/2 cup diced onions with 4 cloves garlic that have been sauteed in 2 Tbsp olive oil.

BROCCOLI CHEESECAKE:
1 cup well drained cooked chopped broccoli.

GREEN ONION CHEESECAKE:
1 cup thinly sliced green onions that have been sauteed for a few minutes in 2 Tbsp olive oil.

MARINATED MUSHROOM CHEESECAKE:
1 cup finely chopped marinated mushrooms that have been well drained.

FAVORITE HERBS CHEESECAKE:
Substitute any other herbs in the above recipes.

FETA CHEESE & SPINACH CHEESECAKE:
3/4 cup well drained and cooked spinach and 3/4 cup crumbled feta cheese.

CHUTNEY & PEANUT CHEESECAKE:
1/2 cup chutney and 1/2 cup finely chopped toasted peanuts. Serve with extra chutney as topping.

MEXICAN GREEN OLIVE CHEESECAKE:
1 pkg taco seasoning and 3/4 cup coarsely chopped, well-drained stuffed green olives. Top each serving with salsa as topping.

MARINATED ARTICHOKE CHEESECAKE:
1 cup coarsely chopped marinated artichokes and 1/2 cup grated Parmesan cheese.

WALDORF CHEESECAKE:
1/2 cup each diced celery, apples, and coarsely chopped walnuts.

SUN-DRIED TOMATO & GREEN ONION CHEESECAKE SQUARES

SUN-DRIED TOMATO & GREEN ONION CHEESECAKE SQUARES

Crust:
1 1/4 cups flour
6 Tbsp butter, chilled and cut into 6 pieces
1 egg

Filling:
2 (8 oz) pkgs cream cheese
3 eggs
6 garlic cloves, crushed
1/2 tsp dried oregano, crumbled (or 2 tsp fresh)
1/4 tsp salt
1/2 tsp coarse grind black pepper
1 cup sour cream
1/2 cup finely chopped green onions
1/2 cup drained oil-packed sun-dried tomatoes, chopped

Garnish:oil from the sun-dried tomatoes
tender green onion tips, finely chopped

• Preheat the oven to 350 degrees F.
• Blend the flour and butter by pulsing in the processor until the mixture resembles coarse meal.
• Add the egg and process until the dough clumps together.
• Press into a 13x9 inch pan (very thin).
• Bake 10 minutes (the dough may crack) and then cool.
• Beat the cream cheese until smooth and creamy.
• Add the eggs, one at a time, beating well after each addition.
• Stir in the garlic, oregano, salt, pepper, and sour cream.
• Fold in the green onions and sun-dried tomatoes.
• Pour into the prepared crust and bake at 350 degrees F. for 20 minutes.
• Cool to room temperature and then refrigerate overnight.
• When ready to serve, cut into 12 squares and garnish with a drizzle of sun-dried tomato oil and a pinch of chopped green onion tips.

Chili and Chicken Cheesecake

Chili and Chicken Cheesecake

2 teaspoons chicken-flavored bouillon granules
1 tablespoon hot water
24 ounces cream cheese, softened
1 1/2 teaspoon chili powder
1/2 teaspoon hot sauce
1 teaspoon garlic powder
salt and pepper to taste
2 large eggs
1 cup finely chopped cooked chicken
1 can chopped green chiles -- (4.5-ounce size) drained
shredded Mexican cheese -- optional
sliced green onions -- optional

• Dissolve bouillon granules in hot water.
• Set aside.
• Beat cream cheese at high speed of an electric mixer until creamy.
• Add chili powder, garlic powder, salt and pepper.
• Beat well.
• Add eggs, one at a time, beating well after each addition.
• Add bouillon mixture.
• Beat well.
• Stir in chicken and chiles.
• Spoon mixture into a lightly greased 9-inch springform pan.
• Bake at 300 for 45 minutes.
• Turn oven off and partially open oven door; leave cheesecake in over 1 hour.
• Remove cheesecake from oven, and let stand 15 minutes.
• Place cheesecake on a serving platter.
• Carefully remove sides of springform pan.
• If desired, top cheesecake with shredded cheese and sliced green onions.
• Serve cheesecake warm or cold with tortilla chips.
  

To serve cheesecake chilled, remove from oven and let cool to room temperature on a wire rack. Cover and chill several hours. Carefully remove sides of springform pan when ready to serve.

Guaca-Salsa Cheesecake

Guaca-Salsa Cheesecake

2 8-ounce packages cream cheese
2 cups shredded Monterey Jack cheese or Colby-Monterey Jack cheese blend
1 8-ounce carton dairy sour cream
3 eggs
1 cup thick salsa
1 4-ounce can diced green chile peppers, drained
1 8-ounce carton dairy sour cream
1 medium tomato, seeded, peeled and chopped
Guacamole (recipe follows)
Snipped fresh cilantro or parsley
Tortilla chips or large corn chips

• Let cream cheese stand at room temperature for 30 minutes to soften.
• In a large mixing bowl, beat the cream cheese with an electric mixer until smooth.
• Add the Monterey Jack cheese and 8 ounces sour cream; beat until combined.
• Add the eggs all at once, beating on low speed until mixture is just combined.
• Stir in salsa and chile peppers.
• Pour filling into a 9-inch spring form pan.
• Place pan in a shallow baking pan.
• Bake the cheesecake in a 350 degree F oven for 35 to 40 minutes or until center of cheesecake appears nearly set when shaken.
• Place pan on a wire rack.
• Dollop remaining carton of sour cream over top of hot cheesecake; let stand about 1 minute to soften, then carefully spread over top.
• Cool cheesecake thoroughly.
• Cover and refrigerate cheesecake for 4 to 24 hours before serving.
• To serve, remove the sides of the pan.
• Dollop the top outside edge of the cheesecake with guacamole.
• Sprinkle cheesecake with chopped tomato.
• Garnish with cilantro, if you like.
• Serve with remaining guacamole, & tortilla chips.
• Makes 20 servings.

Guacamole

3 avocados
1 roma tomato
1/2 bell pepper
2 T sour cream
1/2 tsp lemon juice
1/2 tsp garlic powder
1/2 tsp crushed chile pepper
salt & pepper to taste

Add all ingredients into food processor and chop until smooth and creamy, You may need to add a a little more sour cream.

Salsa Cheesecake

I am really having fun finding savory cheesecake recipes. It doesn't look like I'll be baking any soon though since cream cheese is $2 a box! I'll have to make some more yogurt cheese.

Salsa Cheesecake

2 tablespoons butter -- melted
1/2 cup fine dry bread crumbs -- divided
12 ounces cream cheese -- softened
4 ounces roquefort cheese -- crumbled
1 cup Parmesan cheese -- grated
8 ounces sour cream
1/2 cup salsa
2 tablespoons flour
4 large eggs
1 tablespoon fresh cilantro -- chopped
1 tablespoon fresh parsley -- minced

• Brush bottom and side of 9 inch springform pan with butter.
• Sprinkle with 1/4 cup breadcrumbs.
• Beat cream cheese and Roquefort in large mixing bowl until creamy.
• Add Parmesan cheese and next 3 ingredients beating until blended.
• Add eggs, one at a time, beating until yellow disappears.
• Pour mixture into prepared pan.
• Sprinkle with remaining 1/4 cup bread crumbs.
• Sprinkle with chopped cilantro and parsley.
• Bake at 300 degrees for 1 hour and 5 minutes or until almost set.
• Turn off oven.
• Partially open oven door, and let cheesecake cool in oven for 1 hour.
• Let cool completely in pan on wire rack.
• Carefully remove sides of springform pan.
• Serve at room temperature, or cover and chill thoroughly.
• Garnish with salsa & cilantro if desired.
• Serve with assorted crackers & chips.

Orange & Chili Pepper Cheesecake

This one really looks good. I can't wait until I can afford the ingredients to bake one.

Orange & Chili Pepper Cheesecake

CRUST:
Puff Pastry
Melted Butter

FILLING:
3/4 C Ricotta Cheese
3 lg eggs
1/8 cup sugar
1 orange washed & thinly sliced
2 T Candied orange peel diced - reserve some for top
1 T red pepper flakes
1 T marmalade

• Preheat oven to 375F
• Line the pastry dough in 8 in spring form pan, brush with butter, continue until you have 4 layers, cut to fit pan, cover, keep in the fridge while you preparing the filling
• Push the ricotta through a fine sieve twice. Stir in sugar, two eggs and diced orange peels and 1 tsp.
• Pour the mixture into the dough, arrange some fresh orange slices and remaining red pepper on top.
• Bake in 375F oven for 10 minutes, then lower to 350F until the top feel slightly firm, about another 15 minutes.
• Cool cake on a rack.
• When the cake is warm to touch, brush with warmed marmalade and arrange more orange peels on top.

Neapolitan Vegetable Cheesecake

Neapolitan Vegetable Cheesecake

3 cups packed coarsely grated zucchini
1 teaspoon salt, divided
1 onion, chopped
1 Tablespoon butter or margarine
1 cup coarsely grated carrots
3 Tablespoons all-purpose flour
3 cloves garlic, finely minced
1/2 teaspoon dried whole basil
1/2 teaspoon dried whole oregano
1/4 cup packed chopped fresh parsley
1-1/2 Tablespoons lemon juice
4 eggs, slightly beaten
3 cups ricotta cheese
One 8-ounce package mozzarella cheese, grated
3/4 cut grated Parmesan cheese, divided
salt and freshly ground pepper to taste
1/3 cup fine, dry bread crumbs, divided
4 plum tomatoes, thinly sliced
One 2-ounce can anchovy fillets, drained and rolled

• Combine zucchini and 1/2 teaspoon salt; stir well.
• Let stand 15 minutes; drain.
• Roll zucchini in paper towels to squeeze out excess moisture; place in a bowl, and set aside.
• Combine 1/2 teaspoon salt, onion, and butter in a large skillet; saute 3 to 4 minutes.
• Add zucchini, carrots, flour, garlic, basil, and oregano.
• Cook over medium heat 5 to 6 minutes.
• Remove from heat; add parsley and lemon juice.
• Combine eggs, ricotta cheese, mozzarella cheese, and 2/3 cup Parmesan cheese in a large mixing bowl; beat well.
• Add vegetable mixture and salt and pepper to taste; stir until well blended.
• Sprinkle 1 tablespoon bread crumbs over the bottom of a greased 10-inch springform pan.
• Pour vegetable mixture into pan.
• Bake at 375 degrees for 30 minutes.
• Remove from oven.
• Dredge plum tomato slices in remaining bread crumbs.
• Garnish cheesecake with tomato slices and rolled anchovies.
• Sprinkle with remaining Parmesan cheese.
• Reduce heat to 350 degrees, and bake 30 minutes.
• Turn off oven, and open door; let cheesecake cool in oven 15 minutes.
• Remove from oven; cool on a wire rack 10 minutes.

Havarti and Tomato Cheesecake

Havarti and Tomato Cheesecake

1 1/4 cup buttery crackers -- crushed
3 tablespoons butter -- melted
24 ounces cream cheese -- softened
1/4 cup heavy whipping cream
3 large eggs
1 1/2 cup Havarti cheese -- shredded
1/2 cup sun-dried tomatoes oil-packed sliced & drained
1 tablespoon oil from sun-dried tomatoes
8 medium green onions -- sliced

• Heat oven to 375F degrees.
• Mix crumbs and butter until well blended.
• Press evenly in bottom of springform pan, lO inches x 3 inches high. Bake about 10 minutes or until golden brown.
• Reduce oven temperature to 325F.
• Beat cream cheese in large bowl with electric mixer on medium speed until smooth.
• Add whipping cream, eggs and tomato liquid; beat until creamy.
• Stir in Havarti cheese, tomatoes and onions until well blended.
• Spoon evenly over crust in pan.
  Bake 40 to 45 minutes or until center is set.
• Run knife around edge of cheesecake to loosen.
• Cool completely at room temperature.
• Cover and refrigerate at least 2 hours but no longer than 24 hours.
• Remove side of pan.
• To serve, cut cheesecake into thin wedges.

Herbed Gorgonzola Cheesecake

Gorgonzola cheese is a very soft light cheese which tastes like a cross of Munster and Mozarella.

Herbed Gorgonzola Cheesecake

4 8 ounce packages cream cheese, softened
3 eggs
1 tablespoon lemon juice
1/4 teaspoon salt
2 tablespoons chopped fresh tarragon
1 teaspoon chopped fresh dill
1 teaspoon dried onion flakes
8 ounces gorgonzola cheese, crumbled

• In a large mixer bowl, beat the cream cheese on medium high for 3 minutes.
• Add the eggs one at a time, blending between each addition.
• Mix in the lemon juice, salt, tarragon, dill and onion flakes.
• With a rubber spatula, fold the gorgonzola cheese into the mixture with a rubber spatula.
• Pour the batter into the bottom of a 9 inch springform pan lined with parchment paper.
• Bake in 350F preheated oven for 50 to 65 minutes or until the top is light brown and the center has a slight jiggle to it.
• Cool on a rack for 2 hours.
• Cover with plastic wrap and refrigerate for at least two hours before serving.
• Serve warm or cold with crackers or party toasts.
• To serve as a warm appetizer, wrap the cheesecake in foil and place in a preheated 350F oven for 10 minutes to heat through.
• Do not microwave; it will toughen the cheesecake.

Grilled Portobello and Roasted Garlic Cheesecake

Grilled Portobello and Roasted Garlic Cheesecake

1 (9-inch) disk focaccia bread
2 large portobello mushrooms
1 tomato, sliced
1 1/2 pounds cream cheese, softened
3 large eggs1 (16 ounce) container sour cream
2 tablespoons cornstarch
1/2 cup roasted garlic cloves, see below
1 cup balsamic vinegar,

optional toppings:
Toasted pine nuts,
Chopped basil,
Grated fresh parmesan cheese,

• Roast garlic. Remove skins from 2-3 heads of garlic (enough to make 1/2 cup) and wrap cloves in tinfoil.
• Place in a 375 degrees F oven.
• Bake about 45 minutes.
• Remove when golden brown and smash into a paste. Set aside until ready to use.
• Heat oven to 350 degrees F. Brush focaccia with olive oil; season. Bake until crisp. Don’t turn off oven. Place in bottom of 9-inch springform pan. Heat grill.
  Slice portobellos from top to bottom.
• Brush with olive oil, season and grill.
• Place on inner rim of pan.
• Beat cream cheese with salt until smooth; add eggs and blend.
• In separate bowl, whisk sour cream and cornstarch.
• Add to cheese mixture; fold well.
• Season with salt and pepper.
• Fold in garlic.
• Fill pan until 1/4 inch from top.
• Rap to knock out bubbles.
• Top with sliced tomato.
• Bake at 350 degrees F until firm, about 25 minutes.
• Optional: Drizzle with balsamic vinegar syrup. Garnish plate with toasted pine nuts, chopped basil and grated parmesan cheese.
  

For balsamic vinegar syrup, place 1 cup balsamic vinegar in pot over high heat and cook until it reduces to the consistency of a fairly thick syrup, about 15 minutes.
Yield: Serves 12

Country Vegetable Cheesecake

This one is in protest to the tomato Salmonella scare. I have yet to see the prices of tomatoes drop, even though it wasn't the tomatoes after all!

Country Vegetable Cheesecake

3 cups packed coarsely grated zucchini
1 teaspoon salt, divided
1 onion, chopped
1 tablespoon butter or margarine
1 cup coarsely grated carrots
3 tablespoons all-purpose flour
3 cloves garlic, finely minced
1/2 teaspoon dried whole basil
1/2 teaspoon dried whole oregano
1/4 cup packed chopped fresh parsley
1 1/2 tablespoons lemon juice
4 eggs, slightly beaten
3 cups ricotta cheese
8 ounces mozzarella cheese, grated
3/4 cup grated Parmesan cheese, dividedS
alt and freshly-ground pepper to taste1
/3 cup fine, dry breadcrumbs, divided
4 plum tomatoes, thinly sliced
1 (2 ounce) can anchovy fillets, drained and rolled (optional)

• Combine zucchini and 1/2 teaspoon salt; stir well. Let stand 15 minutes; drain.
• Roll zucchini in paper towels to squeeze out excess moisture; place in a bowl, and set aside.
• Combine 1/2 teaspoon salt, onion, and butter in a large skillet; saute 3 to 4 minutes.
• Add zucchini, carrots, flour, garlic, basil and oregano.
• Cook over medium heat 5 to 6 minutes. Remove from heat; add parsley and lemon juice.
• Combine eggs, ricotta cheese, mozzarella cheese, and 2/3 cup Parmesan cheese in a large mixing bowl; beat well.
• Add vegetable mixture and salt and pepper to taste; stir until well blended.
• Sprinkle 1 tablespoon breadcrumbs over the bottom of a greased 10 inch springform pan.
• Pour vegetable mixture into pan.
• Bake at 375 degrees F for 30 minutes. Remove from oven.
• Dredge plum tomato slices in remaining breadcrumbs. Garnish cheesecake with tomato slices and rolled anchovies, if desired.
• Sprinkle with remaining Parmesan cheese. Reduce heat to 350 degrees F, and bake 30 minutes.
• Turn off oven, and open door; let cheesecake cool in oven 15 minutes.
• Remove from oven; cool on a wire rack 10 minutes.