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Savory Cheesecakes




Source of Recipe


link


Recipe Link: http://www.recipelink.com/cookbooks/2006/1580086594_2.html

While sweet cheesecakes make delicious desserts, savory cheesecakes make excellent appetizers, first courses, or even lunches when eaten hot or cold with a small green salad. They are rich, but well worth the calories now and again. Try spreading this cheesecake on slices of the Artisan Whole Wheat—Walnut Loaf for a delicious appetizer.


Savory Cheesecakes

for the crust:
4 (3-inch) whole-grain or water crackers
1 tablespoon butter
1/2 cup grated sharp cheddar cheese
1/4 cup walnuts
for the filling:
2 packages (8-ounce each) cream cheese, room temperature
1 (11-ounce) package goat cheese
3 eggs
2 ounces feta cheese
1/2 cup grated sharp cheddar cheese
1 cup sour cream
6 cloves garlic, pressed
Leaves from 2 to 3 sprigs fresh thyme

for the crust:
Combine the crackers, butter, cheddar cheese, and
walnuts in the bowl of a food processor or blender.
Process until they form coarse crumbs.
Divide the crumbs evenly among 4 individual-size
springform pans and press them down using a spoon or
smooth, round meat pounder.
Heat the toaster oven to 300 degrees F.
for the filling:
Cream together the cream cheese, goat cheese, eggs,
feta, cheddar cheese, sour cream, garlic, and thyme
with a whisk or a handheld electric mixer until the
ixture is light and fluffy.
Divide the mixture among the 4 pans, lightly tapping
each pan on the countertop to even out the mixture.
Bake the cheesecakes for 10 minutes, until just golden
at the edges. Eat while warm, or refrigerate for at least
hours or overnight before serving.
Servings:
4-6 as an appetizer
1-2 as a lunch