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Old 11-09-2012, 05:21 AM   #1
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savory cheesecake?

i saw someone make mention of a savory cheesecake in a thread i lurk in

has anyone heard of or know of a recipe for this?
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Old 11-09-2012, 08:17 AM   #2
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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
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Old 11-09-2012, 08:24 AM   #3
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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
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Old 11-13-2012, 08:09 PM   #4
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Thank you! I forgot I had asked this.
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Old 11-14-2012, 07:42 AM   #5
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drj...I found the mention of these that i first saw and it was your post in the high fat menu thread.
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Old 11-14-2012, 08:05 AM   #6
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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.
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Old 11-15-2012, 07:09 PM   #7
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so tonight i made taco cheesecake muffins.

2 bricks cream cheese
1 cup sour cream
2 eggs
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.
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Old 11-15-2012, 07:23 PM   #8
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Oh dear, muffins shouldn't take that long. No matter, they should still taste OK.
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Old 11-15-2012, 07:51 PM   #9
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No, I know...not sure what I was thinking...lol.
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Old 04-22-2014, 05:24 PM   #10
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taco cheesecake muffins

Quote:
Originally Posted by dazygyrl View Post
so tonight i made taco cheesecake muffins.

2 bricks cream cheese
1 cup sour cream
2 eggs
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.
How did these turn out?
If you made them again, how long did you cook them?
Could you add some meat to it?
Thank you!
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Old 04-22-2014, 06:22 PM   #11
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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.
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Old 04-22-2014, 06:29 PM   #12
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Herbed Cheesecakes

Southern Living AUGUST 1999

Yield: 8 servings

Ingredients

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

Preparation

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 325║ for 40 minutes.
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