10 months ago
Baker23's savory cheesecake is an unexpected twist on the dessert table staple. Finely ground walnuts combine with flour and butter to create a nutty crust while goat cheese and cream cheese suspend the tangy filling. Chopped basil, salty pancetta, and sweet tomatoes cut through the richness of the cheeses. After baking in a water bath, the cheesecake emerges from the oven with a golden brown top and dense, creamy texture, which is best enjoyed at room temperature, flanked by a light green salad.
About 15 years ago I had the pleasure of having lunch at the Trellis Restaurant in Williamsburg, Virginia. It was there that I had my first slice of savory cheesecake. It was delicious! That experience really inspired me and the end result is my Basil, Tomato and Pancetta Savory Cheesecake.
- 1/3 cup Finely Ground Walnuts
- 1/3 cup All Purpose Flour
- 2 tablespoons Very Soft Butter
- 1/8 teaspoon Salt
- 1/8 teaspoon Ground Pepper
In a medium bowl, combine the walnuts, flour, salt and pepper.
Add the butter to the dry ingredients and mix until you form a soft dough.
Butter the sides of a 6 inch springform pan. Press the dough onto the bottom of the pan.
Preheat oven to 325 degrees. Bake the crust for 12 minutes. Remove from oven and cool on a rack.
- 8 ounces Cream Cheese
- 8 ounces Goat Cheese
- 1/2 cup Grated Romano Cheese
- 1/4 teaspoon Ground Pepper
- 2 Large Eggs
- 2 ounces Pancetta (approx 8 thin slices)
- 1/4 cup Finely Chopped Fresh Basil
- 1 Large Roma Tomato
Place the pancetta in pan and cook until crisp. Place on paper towel to drain and reserve for later. When cooled crumble into small pieces.
Place the cream cheese, goat cheese and pepper in the bowl of an electric mixer and beat until smooth.
Beat in eggs one at a time.
Add the romano cheese and beat until combined.
Core and remove the seeds of the roma tomato and dice into 1/4 inch pieces.
Fold the crumbled pancetta, the chopped basil and diced tomatoes into the cheese mixture.
Line the outside of the springform pan with heavy duty aluminum foil and place into a larger pan.
Spoon the filling into the prpared pan and smooth the top.
Add water to the outer pan so the that the water covers the bottom 1/2 of the springform pan. Place in oven and bake for 1 hour. When done remove from oven and let cool on a rack. The cheesecake tastes best at room temperature, or you may store in the refrigerator till you are ready to consume.
Serve with a simple salad of mixed greans and some crusty bread and you have dinner!!!
- 703 calories
- 59g total fat
- 31g saturated fat
- 237mg cholesterol
- 975mg sodium
- 15g carbohydrate (1g dietary fiber, 4g sugar)
- 31g protein