 |
|
|
|
|
|
|
|
|
|
Savory Herbed Cheesecake is an
Exciting Twist on an Old Favorite
(FeatureSource) - Savory cheesecakes can be served at
cocktail buffets, as an appetizer, or even as the entrée for
a light lunch or supper. Paula Lambert's new book, "The
Cheese Lover's Cookbook and Guide" (Simon & Schuster), tells
you how to bake an elegant cheesecake with a crisp, crunchy,
and flavorful Parmigiano-and-rosemary crust. This creamy
cheesecake is accented with crunchy red bell peppers and
carrots.
"The Cheese Lover's Cookbook and Guide" is an all-inclusive
book that tells how to plan complete parties, ranging from a
Holiday Buffet to a South of the Border Buffet. Chapters
include a history of cheese, nutritional breakdown, types
and characteristics (with charts), how to buy, store, cut
and serve, simple and easy ways to make several different
types of cheese at home, as well as over 100 recipes.
Savory Herbed Cheesecake
Serves 12
Crust 4 ounces Parmigiano-Reggiano, grated (1 cup) 1 cup
dried bread crumbs ½ teaspoon minced fresh rosemary 51/2
tablespoons (11/3 cup) unsalted butter, melted
Filling 10 cloves garlic, unpeeled 1/3 cup extra virgin
olive oil 1 ½ pounds (3 cups) cream cheese, softened 1 cup
Crème fraiche or sour cream 3 large eggs 3 tablespoons
unbleached all-purpose flour 1 teaspoon salt, plus extra to
taste 2 tablespoons minced fresh flat-leaf parsley 1
tablespoon minced fresh chervil 1 tablespoon minced fresh
basil 1 tablespoon minced fresh oregano 1 tablespoon minced
fresh sage 1/3 cup finely diced black pepper to taste 2
large egg whites, at room temperature additional herbs and
vegetables, for decoration
For the crust, mix all the ingredients together in a small
bowl. Press the mixture into the bottom and up the sides of
a 9-inch springform pan. Refrigerate while you make the
filling.
For the filling, preheat the oven to 350 degrees.
Place the unpeeled cloves of garlic in a small ramekin or
ovenproof dish and drizzle with the olive oil.
Bake, uncovered, for 10-15 minutes, or until soft when
tested with the tip of a knife. Remove and set aside to cool
slightly. Reduce the oven temperature to 325 degrees.
Squeeze the roasted garlic out of the skins and mash or chop
the garlic to a puree. Combine the garlic puree, cream
cheese, crème fraiche, whole eggs, flour, and salt in the
work bowl of a food processor fitted with a steel blade.
Process for two minutes. Add the parsley, chervil, basil,
oregano, and sage and process for one minute. Pour the cream
cheese mixture into a large bowl. Stir in the red pepper and
carrot. Season with salt and pepper to taste. In a clean
bowl, beat the egg whites until soft peaks form. Blend a
spoonful of egg whites into the cream cheese mixture, then
gently fold in the remaining egg whites.
Place the cheesecake in the oven and bake for about 45
minutes. When done, the cake will have risen and the center
will be almost set. Turn the oven off and allow the
cheesecake to remain in the oven for one hour longer,
without opening the door. Don't worry if the cake is
cracked. Remove the cheesecake and set it on a rack to cool
for 1½ hours,
Remove the outer ring of the springform pan. Loosen the
cheesecake from the bottom of the pan, using a knife, and
slide it onto a serving plate. Serve at room temperature, or
cover with plastic wrap and refrigerate overnight. Remove
the cheesecake from the refrigerator at least two hours
before serving and allow it to come to room temperature. If
desired, decorate the top of the cheesecake using herbs
and/or vegetables, as described in the introduction to the
recipe on the opposite page.
The cheesecake is lovely served whole for a cocktail buffet
party, but it can also be cut into wedges and served on
individual plates.
Courtesy of FeatureSource
For more information, contact Carrie Ross/ Publicity
Manager, Simon & Schuster, Lifestyle Publicity 212-698-7147
or carrie.ross@simonandschuster.com
Author: FeatureSource Staff
|
|
|
| |
 |
|
 |
|
 |
|
 |
|
|
 |
♥
.
 |
|
