i saw someone make mention of a savory cheesecake in a thread i lurk in :o
has anyone heard of or know of a recipe for this?
I use 2 blocks of cream cheese and 1 cup sour cream and 1 egg.
I have done taco...add taco seasonings, beef, tomato, onion, olives, etc.
sausage and cheese
pizza...Italian seasonings, and your favorite toppings mixed in
broccoli and bacon
Bake 350 for 45-60 min. til cooked through and bubbly
Two I've wanted to try but haven't:
Blue Cheese Cheesecake with Baby Greens, Candied Walnuts and a Pear Vinaigrette Recipe : Emeril Lagasse : Recipes : Food Network
This one is more savory/sweet but could be easily adjusted to lowcarb anyway.
Red Pepper Cheesecake Recipe : Giada De Laurentiis : Recipes : Food Network
Thank you! I forgot I had asked this. :o
drj...I found the mention of these that i first saw and it was your post in the high fat menu thread. :)
Hope you can find a combo you like.
These have been a God send as a side for the small, puny, little, almost non-existent, piece of meat I can have for dinner. Or AS dinner if I eat too many eggs or bacon for breakfast.
so tonight i made taco cheesecake muffins.
2 bricks cream cheese
1 cup sour cream
1 packet taco seasoning
filled 12 muffin tins. baked 350* for 60 min, altho i think this was plenty long.
will try them tomorrow. i had already eaten supper.
Oh dear, muffins shouldn't take that long. No matter, they should still taste OK.
No, I know...not sure what I was thinking...lol.
taco cheesecake muffins
If you made them again, how long did you cook them?
Could you add some meat to it?
Search for "Alton Brown Savory Cheesecake". It so happens I made this yesterday! It is basically a cream cheese and sour cream base with smoked fish (I used trout . . . a long fish story there!) and chives. It was delicious, even though I did not eat the crushed bagel chip bottom crust.
Southern Living AUGUST 1999
Yield: 8 servings
1 cup round, buttery cracker crumbs
3 tablespoons butter or margarine, melted
2 (8-ounce) packages cream cheese, softened
1 (16-ounce) container sour cream, divided
2 (3-ounce) packages goat cheese
3 large eggs
1/4 cup chopped fresh chives
2 tablespoons minced fresh thyme
Fresh spinach leaves
Garnish: fresh thyme sprigs
Stir together cracker crumbs and butter; press evenly into bottoms of 4 (4-inch) springform pans.
Beat cream cheese, 1 cup sour cream, and goat cheese at medium speed with an electric mixer until smooth. Add eggs, 1 at a time, beating until blended. Stir in chives and minced thyme, and pour mixture into pans.
Bake at 325° for 30 minutes or until almost set. Cool on a wire rack. Cover and chill 8 hours, or freeze up to 1 month.
Spread tops evenly with remaining sour cream; remove from pans, and cut into wedges. Serve wedges on spinach leaves with assorted crackers. Garnish, if desired.
Note: Cheesecake may be baked in 1 (8-inch) springform pan; bake at 325º for 40 minutes.
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