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How to Make Savory Summer Cheesecake - A Step-by-Step Guide

Summer is the perfect time to enjoy light and refreshing dishes that showcase the season's bountiful produce. This Savory Summer Cheesecake recipe is a delightful twist on the classic dessert, with a savory spin that makes it perfect for sharing at picnics, barbecues, and all your summer gatherings. This dish is a showstopper, with a creamy and tangy cheesecake filling loaded with fresh herbs, vibrant summer vegetables, and a golden, buttery crust. It's a dish that will impress your guests an...

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Ingredients

  • 3 tablespoons olive oil
  • 1 ½ cups diced bell peppers
  • ½ cup diced yellow onions
  • 1 pinch salt
  • 2 cloves garlic, crushed, or to taste
  • 4 large eggs
  • ¼ cup all-purpose flour
  • 1 ½ teaspoons kosher salt, or to taste
  • ½ teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper, or to taste
  • 1 tablespoon white sugar
  • 1 cup creme fraiche
  • 3 (8 ounce) packages cream cheese, at room temperature
  • ½ cup grated Parmigiano-Reggiano cheese
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons chopped fresh tarragon
  • 2 tablespoons chopped fresh thyme
  • 4 ¼ ounces plain crackers, finely crushed
  • ¼ teaspoon dried Italian herb blend
  • 3 tablespoons melted butter

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 10 mins
  • Additional Time: 2 hrs 45 mins
  • Total Time: 4 hrs 15 mins
  • Servings: 10
  • Yield: 1 9-inch savory cheesecake

  • Preheat the oven to 325 degrees F (165 degrees C). Butter a 9-inch springform pan well.
  • Start the filling: Heat olive oil in a pan over medium-high heat. Saute peppers and onions with a large pinch of salt until onions just start to turn translucent, about 5 minutes. Stir in garlic and cook for 2 more minutes. Turn off heat and allow to cool to room temperature.
  • While the pepper mixture is cooling, prepare the crust: Combine crushed cracker crumbs, dried Italian herbs, and melted butter in a mixing bowl. Stir until crumbs are coated.
  • Transfer the buttered crumbs into the prepared springform pan and press down into an even layer. Set aside until needed.
  • Continue the filling: Combine eggs, flour, kosher salt, black pepper, cayenne pepper, and sugar in a large mixing bowl and whisk until smooth. Add the creme fraiche, cream cheese, and Parmigiano-Reggiano cheese, and mix until smooth. Stir in parsley, tarragon, thyme, and cooled pepper mixture until evenly combined.
  • Transfer cheese mixture into the prepared springform pan. Tap the pan gently to settle the contents and place on a baking sheet.
  • Bake in the lower center of the preheated oven until a skewer poked into the center comes out clean, 60 to 75 minutes. Let cool in the pan for 30 minutes. Run a knife around the edges and carefully remove the ring.
  • Cheesecake should be thoroughly chilled in the refrigerator before serving, about 2 hours. Cheesecake can be served at room temperature, but it will not have the classic smooth, firm cheesecake texture, and will be more like a very light cheese quiche.

    • Nutrition

    518 cal.

    • Total Fat: 47g
    • Saturated Fat: 25g
    • Cholesterol: 194mg
    • Sodium: 736mg
    • Total Carbohydrate: 16g
    • Dietary Fiber: 1g
    • Total Sugars: 4g
    • Protein: 12g
    • Vitamin C: 21mg
    • Calcium: 132mg
    • Iron: 2mg
    • Potassium: 192mg

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    Appetizer recipes
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    Side recipes
    Vegetarian recipes
    Summer recipes