When you think of cheesecake - what do you envision?  Most of us think of the smooth creamy sweet texture wit a graham cracker crust with strawberry or cherry topping, but here is a real switcharoo for cheesecakes - savoury cheesecakes as a first course.

How about Appetizer cheesecakes?  I am talking about savoury cheesecakes.  Think of the  freshest artisanal cheeses, herbs and spices and baked  in a golden brown pastry crust.

I recently read of such a treat made and ready to serve appetizer called Savory Secret cheesecake, instead of something blandly rich, you get something gloriously seasoned and memorable.   The sound perfect to have with some great California wines.

The varities include; a Five Herb Cream cheese, a Gorgonzola & Pear, a Mushroom & Fontina with mushrooms and French Thyme, a Roasted Red Pepper with Pine Nuts & Feta, a Smoked Salmon & Dill, and a Sundried Tomato & Basil.

It is suggested that you can use the Savory Secret Appetizer Cheesecakes to stuff into chicken, fish, beef or pork.   I would think they'd make a great sauce addition for veggies.  They are a bit pricey at  $19.95 for a 20-Ounce Cheesecake which serves 8-10 as an appetizer.

I have made savoury cheese logs, cheese balls,and evern small ceesecakes on a stick as a lollipop appetizer.  Things like shrimp and blue cheese with cream cheese and some liquid smoke has been a long time favourite.

SHRIMP CHEESECAKES

Ihve been mahis for many years.  I use to makeit as a spread, then progressed lollipops for wine parties.

1 large package of cream cheese

2 tablespoons crumled blue cheese (Maytag or such)

2 cloves roasted garlic mashed

2 tablespoon minced green onions

1 tablespoon fresh lemon juice

1 tablespoon vermouth

6 ounces fresh bay shrimp chopped slightly and well drained

Method:

Beat the Blue Cheese into the cream cheese and sour cream, add garlic, onion, lemon juice, and vermouth.  Fold in shrimp.  Form into smll balls, add lollipop sticks and roll in minced chves or flat leaf parsley.

CHILL thoroughly to hold shape.  Serve on chilled platter.  Great with a French Viognier wine well chilled.

Variation:   Use Lobster - break up the larger pieces, add cream an serve in a lobster shell as a dip.  Garnish with minced chives or flat leaf parsley.

This can also be served with veggies as a dip but thin a bit with more sour cream.

  Another savoury cheesecake idea that we love is a pesto mascarpone cheesecake with roasted pinenuts.  This is also a great spread on a Ciabatta Crostini.

Onion Goat Cheese Tart by Candy Wong

recipe: http://wscwong.blogs.friendster.com/dessert_by_candy/2008/01/onion_goat_chee.html

Artichoke Cheesecake is based on a recipe from the Houston Jr. League, Stop and Smell the Rosemary. The phyllo dough really gives this a special contrast of textures.

 Artichoke Cheesecake

Ingredients

4 

teaspoons unsalted butter

, melted

8 

sheets phyllo dough

, thawed

5 

ounces marinated artichoke hearts

3 (8 ounce) packages cream cheese

, softened

5 

ounces feta cheese

, crumbled (about 1 1/4 c.)

1 1/2 

teaspoons chopped fresh oregano

 (no substitutions)

1/4 

teaspoon garlic powder

3 

large egg

1/4 

cup chopped green onion

Directions

Preheat oven to 400.

Brush the bottom and sides of a 9" springform pan with melted butter.

Place 1 sheet of phyllo in pan so that phyllo extends up and over the sides of the pan.

Brush with melted butter.

Repeart with the remaining phyllo and butter.

Cut 2 slits in the center of the phyllo dough for steam to escape.

Bake 7-10 minutes, or until lightly browned.

Cool on a wire rack.

Decrease oven temp to 325.

Drain the artichokes, reserving 2 T  of the marinade.

Chop the artichokes and set aside.

Beat the cheeses, oregano and garlic powder in a large bowl.

Add the eggs, beating just until blended.

Do not overbeat.

Add the chopped green onions, chopped artichokes, and reserved marinade, combining well.

Pour into crust, and cover loosely with foil.

Bake 40-50 minutes, or until center is still soft but sides stay firm when gently shaken.

I really chill this down so it is a firm spread.  if served only slightly chilled or at room temp (as suggested), it serves up creamy and spreadable.

Cool, then cover and chill 2-24 hrs.

(24 hrs. recommended) Garnish with sprigs of fresh oregano, and serve slightly chilled or at room temp.