Savory Christmas Cheesecake
A holiday appetizer recipe that looks stunning and tastes even bette
A savory cheesecake with a snow-white top, surrounded by fresh green pesto and topped with bright red sun-dried tomatoes. Very festive!
The word "cheesecake" usually brings to mind visions of a creamy, sweet dessert. This cheesecake is a little different; it's savory with the flavors of garlic and basil, and is meant to be served as an appetizer. Use the recipe included for fresh pesto sauce, or if you're in a hurry, use a good-quality purchased pesto instead.
Feeding a crowd? Find out how many appetizers you'll need!
While this is definitely a recipe that would suit a garden party just as easily as a holiday gathering, the green, red, and white colors seem especially well-suited to a Christmas party. You can serve the cheesecake whole on a decorative cake plate, or slice it into thin wedges to serve at a sit-down dinner. It should be served with toasted slices of fresh baguette, or any other type of crusty bread or hearty cracker that will complement the smooth cheese concoction.
Crisp raw vegetables are also great with this appetizer. Celery stalks, thick carrot sticks, parsnips, radishes, and zucchini make perfect dippers.
As with dessert cheesecakes, this one should be baked in a springform pan. To achieve the best consistency and help prevent cracks, bake the cheesecake in a water bath. To do this, take a wide sheet of heavy tin foil and place the springform pan (containing the cheesecake, ready to bake) on top. Wrap the foil up the sides of the pan to prevent any water from seeping in. Place the wrapped pan in a casserole dish or roasting pan that provides at least 2 inches of space around the perimeter of the cheesecake pan. Pour boiling water into the roasting pan until it reaches about 1 inch up the side of the cake pan. Carefully place the roasting pan in the preheated oven, making sure not to splash or spill. Bake as directed.
Savory Christmas Cheesecake
- 1/2 cup Italian seasoned dry bread crumbs
- 1 1/2 cups pesto (recipe below), divided
- 1 pound ricotta cheese
- 1 cup sour cream, divided
- 4 eggs
- 1 teaspoon salt
- 1/2 teaspoon grated lemon zest
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground black pepper
- 1 small jar sundried tomatoes in oil (about 12 tomato halves), drained and chopped
Preheat oven to 375 degrees Fahrenheit. Lightly grease an 8-inch springform pan, then dust the bottom and sides with the bread crumbs. Set aside.
In a large mixing bowl, combine 1/2 cup pesto, ricotta cheese, 1/2 cup sour cream, eggs, salt, lemon zest, nutmeg, and black pepper. Beat with an electric mixer at medium speed until smooth. Pour mixture into prepared pan.
Place springform pan in a water bath and bake in the preheated oven for about 35 minutes, or until just set. Remove pan from the water bath and place on a cooling rack; allow to cool completely. Cover and refrigerate cheesecake for at least 6 hours or overnight.
Run a thin, sharp knife around the edges of the cheesecake to loosen it from the pan, and remove the pan's outer ring. Use the remaining 1 cup pesto to "frost" the sides of the cheesecake. Spread the remaining 1/2 cup sour cream over the top, smoothing with a spatula. Arrange the chopped sun-dried tomatoes in a ring around the top of the cheesecake.
Finished cheesecake can be refrigerated until ready to serve, or served at room temperature. Makes about 24 servings.
Pesto
- 3 cups loosely packed fresh basil (leaves only)
- 1/2 cup pine nuts
- 3 cloves garlic, peeled
- 3/4 cup grated fresh parmesan cheese
- 3/4 cup good-quality extra virgin olive oil
- salt and black pepper to taste
Combine all ingredients except olive oil, salt, and pepper in a food processor. Process to a lumpy paste; with the processor still running, slowly add the olive oil in a steady stream through the feed tube. Add more olive oil if mixture seems too dry. Season with salt and pepper to taste.
Makes 1 1/2 cups.
Tip: Make sure your pesto sauce is on the thick side so that it will stick to the sides of the cheesecake. If you use too much olive oil, it will slide down and pool around the bottom.
