Savory Summer Cheesecake

I'm not a big dessert guy and almost always prefer another savory course instead, but if I am going to have dessert, cheesecake is one of my favorites. When you combine those two facts, it's no surprise I tried an experiment with a savory cheesecake. A nice green salad, with or without tomatoes, would be a perfect pairing for this.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 30 mins
• Calories: 518 Calories

Ingredients

• 1 tablespoon white sugar
• 1 pinch salt
• 4 large eggs
• ¼ cup all-purpose flour
• 3 tablespoons melted butter
• ½ teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 2 tablespoons chopped fresh thyme
• 3 tablespoons chopped fresh parsley
• 1 pinch cayenne pepper, or to taste
• ½ cup grated Parmigiano-Reggiano cheese
• 3 (8 ounce) packages cream cheese, at room temperature
• 1 cup creme fraiche
• 2 cloves garlic, crushed, or to taste
• 3 tablespoons chopped fresh tarragon
• 1 ½ teaspoons kosher salt, or to taste
• 1 ½ cups diced bell peppers
• ½ cup diced yellow onions
• 4 ¼ ounces plain crackers, finely crushed
• ¼ teaspoon dried Italian herb blend

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C). Butter a 9-inch springform pan well.

Step 2

Start the filling: Heat olive oil in a pan over medium-high heat. Saute peppers and onions with a large pinch of salt until onions just start to turn translucent, about 5 minutes. Stir in garlic and cook for 2 more minutes. Turn off heat and allow to cool to room temperature.

Step 3

While the pepper mixture is cooling, prepare the crust: Combine crushed cracker crumbs, dried Italian herbs, and melted butter in a mixing bowl. Stir until crumbs are coated.

Step 4

Transfer the buttered crumbs into the prepared springform pan and press down into an even layer. Set aside until needed.

Step 5

Continue the filling: Combine eggs, flour, kosher salt, black pepper, cayenne pepper, and sugar in a large mixing bowl and whisk until smooth. Add the creme fraiche, cream cheese, and Parmigiano-Reggiano cheese, and mix until smooth. Stir in parsley, tarragon, thyme, and cooled pepper mixture until evenly combined.

Step 6

Transfer cheese mixture into the prepared springform pan. Tap the pan gently to settle the contents and place on a baking sheet.

Step 7

Bake in the lower center of the preheated oven until a skewer poked into the center comes out clean, 60 to 75 minutes. Let cool in the pan for 30 minutes. Run a knife around the edges and carefully remove the ring.

Step 8

Cheesecake should be thoroughly chilled in the refrigerator before serving, about 2 hours. Cheesecake can be served at room temperature, but it will not have the classic smooth, firm cheesecake texture, and will be more like a very light cheese quiche.