I planned the whole menu for my sister’s baby shower… and appetizers is my thing. So I had a few ideas already in my mind. I would work with puff pastry to make something savory and something sweet. I would make a version of Rosemary Almonds but using cashews, which are easier on more adult teeth. Gotta think of the grandmas…
Then… I remembered a recipe I had seen from Giada DiLaurentiis – a savory cheesecake recipe designed to use a small cheesecake pan, just like the only one I have!! I had to adapt the recipe to make it egg-free and integrated some ideas I have learned while making Pumpkin Cheesecake over Thanksgiving.
Hope you enjoy it as much as we all did… this recipe is a keeper. Great for making in advance… great to bring to a party too!!!
SAVORY BASIL CHEESECAKE
Butter, for greasing the pan 1/2 cup part skim ricotta cheese, at room temperature 4 ounces 1/3 less fat cream cheese, at room temperature 3 ounces goat cheese, at room temperature 2 tbs sour cream 1 tablespoon brown sugar 3 tsp egg replacer + 4 tbs water Pinch of salt and freshly cracker pepper 1/2 packed cup chopped fresh basil Extra-virgin olive oil, for serving
- Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
- In a small bowl mix together the egg replacer and the water. Whisk well to combine and set aside. The mixture will foam and grow a bit.
- Butter the bottom and sides of a 4 1/2-inch diameter spring-form pan. Wrap the outside of the pan with a piece of heavy-duty foil. If you don’t have heavy-duty foil, just double on the foil.
- Place the ricotta cheese, cream cheese, goat cheese and sour cream in a food processor. Pulse until mixed.
- Add the brown sugar, the egg replacer mixture, salt and pepper and blend until smooth. Add the basil and pulse until incorporated.
- Pour the cheese mixture into the prepared spring-form pan. Place the pan in a glass baking dish that’s slightly larger. Pour enough hot water in the baking dish to come halfway up the sides of the spring-form pan. Make sure the foil top edge is above the water line.
- Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken (the cheesecake will become firm when chilled), about 45 minutes. Turn off the oven and allow the cheesecake to cool in the oven for 1 hour.
- Remove the spring-form pan from the baking dish and remove the foil. Cover the pan with plastic wrap and refrigerate the cheesecake for at least 3-4 hours. Remove the cheesecake from the spring-form pan. Allow the cheesecake to come to room temperature before serving, about 30 minutes.
- Drizzle the top of the cheesecake with extra-virgin olive oil and serve with assorted crackers.
This is a great recipe to make the day before you need it. Just chill in the fridge and get out before your guests arrive. The cheesecake will hold very well at room temperature.