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Thread: feedback requested for a couple of savory cheesecake recipes

  1. #1
    Sky Guest

    Default feedback requested for a couple of savory cheesecake recipes

    I offered to post here for a friend about a couple of recipes for savory
    cheesecakes. If anyone wants to flame - be sure to put the dial on high
    <G>. I can deal with the high temp flames, although I might gripe - so
    beware and be forewarned ;D

    These two recipes for savory cheesecakes sound very intriguing, although
    for the first recipe, I'd be inclined to substitute pretzels for the
    'cheese crackers' to use for the crust. The type of "cheese crackers"
    was/is not specified in Recipe #1. And, both my friend and I would
    definitely omit the picante sauce in the first recipe, also.

    So, who thinks what, and how do y'all think the two recipes should be
    modified, if even changed?

    Sky, who loves to read recipes!!!!

    -----
    Ultra Ultimate Kitchen Rule - Use the Timer!
    Ultimate Kitchen Rule -- Cook's Choice


    ............. RECIPE #1 ...............

    citation unknown for this first recipe:

    Bleu Cheese Cheesecake

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------

    -----CRUST-----
    2 tablespoons Butter or margarine
    1 cup Cheese crackers -- crushed

    -----FILLING-----
    16 ounces Cream cheese -- softened
    8 ounces Blue cheese
    3 Eggs
    1/4 cup Flour
    1/4 teaspoon Salt
    1 cup Medium picante sauce
    1 cup Sour cream
    1/2 cup Chopped green onions
    1/2 cup Chopped walnuts

    -----GARNISH-----
    Chopped parsley
    Tomato roses
    Chopped green onions

    Preheat oven to 325 F deg. Butter 8-inch springform pan; sprinkle
    cracker
    crumbs on bottom and sides.

    Blend cheeses, eggs, flour, salt, picante sauce and sour cream. Fold
    in
    onions. Pour mixture into pan and sprinkle with walnuts. Bake one hour.
    Cool
    and chill overnight. Garnish with parsley and tomato roses, or with
    additional chopped green onions, if desired.
    serve at room temperature on crackers.

    .......... end Recipe #1 ..................

    .......... begin Recipe #2 ................

    From: Pacific Northwest Wining & Dining
    The People, Places, Food, and Drink of Washington, Oregon, Idaho, and
    British Columbia
    by Braiden Rex-Johnson, Wiley 2007
    ISBN-10: 0471746851
    ISBN-13: 978-0-471-74685-0

    Blue Cheesecake, Serves 12 to 16

    Varietal: Syrah, Viognier, Sauvignon Blanc
    1-1/2 cups water
    1/2 cup medium-grind cornmeal
    1 tablespoon chopped garlic
    1 tablespoon dried basil, crumbled (optional)
    1-1/2 teaspoons herbes de Provence, crumbled
    1-1/2 teaspoons kosher salt
    Three 8-ounce packages cream cheese, at room temperature
    1/2 pound Oregon Blue Vein, Oregonzola, Gorgonzola, Roquefort,
    or other high-quality blue cheese, cut into chunks, at room
    temperature
    3 large eggs
    1/4 cup (1 ounce) freshly shredded Parmesan cheese
    1 head garlic, cloves separated and roasted (see Cook's Hint, below)
    1/2 cup whole hazelnuts, pine nuts, or almonds, toasted crostini
    or crackers, for serving (optional)

    Bring the water to a boil in a small saucepan. Slowly stir in the
    cornmeal, stirring in one direction to avoid lumps, then add the garlic,
    basil, if using, herbes de Provence, and salt. Reduce the heat to a
    simmer and cook until smooth and creamy, stirring occasionally and
    adjusting the heat as necessary so the polenta doesn't overcook or
    bubble up and splatter, 12 to 15 minutes.

    While the polenta is cooking, place the cream cheese and blue cheese in
    a large mixing bowl. Add the eggs one at a time and mix by hand (if you
    are very strong!) or beat with an electric mixer until the eggs are
    thoroughly incorporated. Set aside.

    Arrange the oven rack in the center of the oven. Preheat the oven to 325
    degrees F. Lightly oil a 9-inch springform pan or spray with nonstick
    cooking spray.

    When the polenta is done, remove it from the heat and stir in the
    Parmesan cheese. Let cool for 5 minutes. With a rubber spatula, press
    the polenta into the bottom of the prepared springform pan and set
    aside.

    Pour the reserved cheese filling evenly over the polenta crust. Tap the
    pan lightly on the counter to remove any air bubbles. Squeeze the garlic
    cloves from their skins and arrange them around the perimeter of the pan
    at equal distances. Sprinkle the hazelnuts evenly in the center of the
    cheesecake.

    Place the cheesecake on a baking sheet to catch any drips, transfer to
    the oven, and bake for 1 hour, or until the cake springs back when
    lightly jiggled and the internal temperature on an instant-read
    thermometer reaches 160 degrees F. Cool on a wire rack for at least 1
    hour.

    To serve, release and remove the sides of the springform pan. Serve the
    cheesecake warm or at room temperature, cut into slices as an appetizer
    or spread onto crostini or crackers for a more rustic look. The
    cheesecake can be covered and kept in the refrigerator for up to 1 week
    (its flavors meld and deepen the longer it sits). If serving from the
    refrigerator, slice and warm it in a 350 degrees F oven or microwave
    briefly before serving.

    Cook's Hint: To roast individual cloves of garlic, preheat the oven to
    375 degrees F. Remove as much skin as possible from each clove, place in
    a small baking dish without crowding (a pie plate also works well for
    this), cover tightly with aluminum foil, and bake until the garlic is
    very tender and easily squeezed from the skin, 35 minutes.

    ................... end Recipe #2 .......................

  2. #2
    Michael \Dog3\ Guest

    Default Re: feedback requested for a couple of savory cheesecake recipes

    Sky <[email protected]> news:4968287D.4DB2
    @NOsbcglobal.SnPeAtM: in rec.food.cooking

    > I offered to post here for a friend about a couple of recipes for

    savory
    > cheesecakes. If anyone wants to flame - be sure to put the dial on

    high
    > <G>. I can deal with the high temp flames, although I might gripe - so
    > beware and be forewarned ;D
    >
    > These two recipes for savory cheesecakes sound very intriguing,

    although
    > for the first recipe, I'd be inclined to substitute pretzels for the
    > 'cheese crackers' to use for the crust. The type of "cheese crackers"
    > was/is not specified in Recipe #1. And, both my friend and I would
    > definitely omit the picante sauce in the first recipe, also.
    >
    > So, who thinks what, and how do y'all think the two recipes should be
    > modified, if even changed?
    >
    > Sky, who loves to read recipes!!!!


    I love savory cheesecakes! I also make a blue cheese cheesecake. I
    don't have time to compare the recipes but the 2 you posted look just
    fine to me. I also have a rosemary cheesecake recipe floating around my
    files somewhere. I'll see if I can find it. Savory cheesecakes are great
    to take to parties.

    Michael

    --
    “He who does not understand your silence will probably not understand
    your words.”
    ~Elbert Hubbard

    You can find me at: - michael at lonergan dot us dot com

  3. #3
    sf Guest

    Default Re: feedback requested for a couple of savory cheesecake recipes

    On 10 Jan 2009 14:01:35 GMT, "Michael \"Dog3\""
    <don'[email protected]> wrote:

    >Savory cheesecakes are great to take to parties.


    What on earth do you eat them with?



    --
    I never worry about diets. The only carrots that
    interest me are the number of carats in a diamond.

    Mae West

  4. #4
    Janet Wilder Guest

    Default Re: feedback requested for a couple of savory cheesecake recipes

    sf wrote:
    > On 10 Jan 2009 14:01:35 GMT, "Michael \"Dog3\""
    > <don'[email protected]> wrote:
    >
    >> Savory cheesecakes are great to take to parties.

    >
    > What on earth do you eat them with?
    >
    >
    >

    crackers? "cocktail" bread?

  5. #5
    Dan Abel Guest

    Default Re: feedback requested for a couple of savory cheesecake recipes

    In article <[email protected]>,
    sf <[email protected]> wrote:

    > On 10 Jan 2009 14:01:35 GMT, "Michael \"Dog3\""
    > <don'[email protected]> wrote:
    >
    > >Savory cheesecakes are great to take to parties.

    >
    > What on earth do you eat them with?


    A fork.

    :-)

    My wife brought back a plate of food from a fancy party she went to.
    About 1/3 was savory and 2/3 sweet. There was a small piece of savory
    cheesecake, along with another couple of savory items.

    --
    Dan Abel
    Petaluma, California USA
    [email protected]

  6. #6
    Michael \Dog3\ Guest

    Default Re: feedback requested for a couple of savory cheesecake recipes

    sf <[email protected]> news:[email protected]: in
    rec.food.cooking

    > On 10 Jan 2009 14:01:35 GMT, "Michael \"Dog3\""
    > <don'[email protected]> wrote:
    >
    >>Savory cheesecakes are great to take to parties.

    >
    > What on earth do you eat them with?


    Ya' gob some on cute little crackers and munch on it

    Michael


    --
    “He who does not understand your silence will probably not understand your
    words.”
    ~Elbert Hubbard

    You can find me at: - michael at lonergan dot us dot com

  7. #7
    sf Guest

    Default Re: feedback requested for a couple of savory cheesecake recipes

    On Sat, 10 Jan 2009 09:47:07 -0800, Dan Abel <[email protected]> wrote:

    >In article <[email protected]>,
    > sf <[email protected]> wrote:
    >
    >> On 10 Jan 2009 14:01:35 GMT, "Michael \"Dog3\""
    >> <don'[email protected]> wrote:
    >>
    >> >Savory cheesecakes are great to take to parties.

    >>
    >> What on earth do you eat them with?

    >
    >A fork.
    >
    >:-)
    >
    >My wife brought back a plate of food from a fancy party she went to.
    >About 1/3 was savory and 2/3 sweet. There was a small piece of savory
    >cheesecake, along with another couple of savory items.


    According to other replies, a knife would be more appropriate. Just
    thinking about eating them with a fork gags me. That's why I asked.
    I thought maybe they were a side dish, but I guess they're an
    appetizer.


    --
    I never worry about diets. The only carrots that
    interest me are the number of carats in a diamond.

    Mae West

  8. #8
    Gloria P Guest

    Default Re: feedback requested for a couple of savory cheesecake recipes

    sf wrote:
    > On Sat, 10 Jan 2009 09:47:07 -0800, Dan Abel <[email protected]> wrote:
    >
    >> In article <[email protected]>,
    >> sf <[email protected]> wrote:
    >>
    >>> On 10 Jan 2009 14:01:35 GMT, "Michael \"Dog3\""
    >>> <don'[email protected]> wrote:
    >>>
    >>>> Savory cheesecakes are great to take to parties.
    >>> What on earth do you eat them with?

    >> A fork.
    >>
    >> :-)
    >>
    >> My wife brought back a plate of food from a fancy party she went to.
    >> About 1/3 was savory and 2/3 sweet. There was a small piece of savory
    >> cheesecake, along with another couple of savory items.

    >
    > According to other replies, a knife would be more appropriate. Just
    > thinking about eating them with a fork gags me. That's why I asked.
    > I thought maybe they were a side dish, but I guess they're an
    > appetizer.
    >
    >


    I'm not sure I've ever eaten one, but I would have said spread on a
    cracker like a cheese log or cheese ball.

    gloria p

  9. #9
    Dave Bell Guest

    Default Re: feedback requested for a couple of savory cheesecake recipes

    Sky wrote:

    > These two recipes for savory cheesecakes sound very intriguing, although
    > for the first recipe, I'd be inclined to substitute pretzels for the
    > 'cheese crackers' to use for the crust. The type of "cheese crackers"
    > was/is not specified in Recipe #1.


    Cheezits, I imagine. Would probably make a very good crust...

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