Cheesecake With a Spin: Havarti Cheesecake
If you love cheesecake and love trying new foods, try making a havarti cheesecake. This cheese is wonderful in many desserts and cheesecake is no exception. Where most cheesecakes are paired with graham cracker or cookie crusts, havarti is truly exquisite in that it is best served with a buttery cracker crust. Making a cheesecake with havarti cheese is not difficult, especially if you have made cheesecake before. Keep in mind that this cheesecake is more meant as a savory treat and not a sweet one:
Here is what you will need:
1 1/4 cups of crushed crackers
3 tablespoons melted margarine
3 packages of 8oz softened cream cheese
1/4 cup of whipping cream
3 large eggs
1 1/2 cups of Havarti cheese, shredded
1/2 cup of sun-dried tomatoes, drained and sliced
1/2 cup of sliced green onions
Preheat your oven to 375 degrees while you are preparing the following steps.
1. Crush the crackers in a bowl and place in the bottom of your baking pan. You can use a round pan or a square pan, there is no set shape for a cheesecake. If you want to make your life a bit easier, using a spring form pan will be your best bet - it will allow for easy release of the cheesecake.
2. Bake the crackers in the pan until they are golden brown in color, then reduce the heat of the oven to 325 degrees.
3. Mix the cream cheese in a mixer until it is broken up and smooth. Add in the whipping cream, 3 large eggs and a splash of the liquid from the sun-dried tomatoes (optional).
4. Once the mixture is creamy, add in the Havarti cheese, onions and sliced sun-dried tomatoes. Empty the mixture into the pan and spread evenly.
5. Bake the havarti cheesecake for between 40 to 45 minutes. You can tell when the cheesecake is done when a toothpick inserted into the cheesecake comes out clean.
6. Remove the cheesecake from the oven and refrigerate it for several hours prior to eating. As a general rule, cheesecake should be refrigerated for at least 2 hours but not longer than 24 hours.
You can serve this cheesecake at a party where you have friends who simply do not have a sweet tooth. This dessert is easily paired with coffee, wine or tea, once again proving that cheese recipes do not simply have to resolve around a cooked meal.
Here is what you will need:
1 1/4 cups of crushed crackers
3 tablespoons melted margarine
3 packages of 8oz softened cream cheese
1/4 cup of whipping cream
3 large eggs
1 1/2 cups of Havarti cheese, shredded
1/2 cup of sun-dried tomatoes, drained and sliced
1/2 cup of sliced green onions
Preheat your oven to 375 degrees while you are preparing the following steps.
1. Crush the crackers in a bowl and place in the bottom of your baking pan. You can use a round pan or a square pan, there is no set shape for a cheesecake. If you want to make your life a bit easier, using a spring form pan will be your best bet - it will allow for easy release of the cheesecake.
2. Bake the crackers in the pan until they are golden brown in color, then reduce the heat of the oven to 325 degrees.
3. Mix the cream cheese in a mixer until it is broken up and smooth. Add in the whipping cream, 3 large eggs and a splash of the liquid from the sun-dried tomatoes (optional).
4. Once the mixture is creamy, add in the Havarti cheese, onions and sliced sun-dried tomatoes. Empty the mixture into the pan and spread evenly.
5. Bake the havarti cheesecake for between 40 to 45 minutes. You can tell when the cheesecake is done when a toothpick inserted into the cheesecake comes out clean.
6. Remove the cheesecake from the oven and refrigerate it for several hours prior to eating. As a general rule, cheesecake should be refrigerated for at least 2 hours but not longer than 24 hours.
You can serve this cheesecake at a party where you have friends who simply do not have a sweet tooth. This dessert is easily paired with coffee, wine or tea, once again proving that cheese recipes do not simply have to resolve around a cooked meal.
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