Savory Cheesecake Recipe
Ingredients
| 1 pound Camembert, blue-veined, feta, or unflavored, unripened or ripened chevre cheese, at room temperature | ||
| Package cream cheese | 1 Large | |
| Eggs | 3 Large | |
| Whole Wheat Press-in Crust | ||
Directions
Leave rind on Camembert cheese, but trim off and discard any hard rind on ripened chevre.
Cut all cheeses into about 1-inch chunks.
In a large bowl, beat eggs with an electric mixer until well blended.
Add Camembert and cream cheese pieces, a few at a time, beating until smooth and well blended.
Spoon into baked crust.
Bake in a 350° oven until center barely jiggles when pan is gently shaken, 25 to 30 minutes.
Let cake cool to room temperature on a rack, then serve.
Or, if made ahead, cover and refrigerate until next day; for best texture, bring to room temperature before serving (takes 2 to 3 hours).
Cut all cheeses into about 1-inch chunks.
In a large bowl, beat eggs with an electric mixer until well blended.
Add Camembert and cream cheese pieces, a few at a time, beating until smooth and well blended.
Spoon into baked crust.
Bake in a 350° oven until center barely jiggles when pan is gently shaken, 25 to 30 minutes.
Let cake cool to room temperature on a rack, then serve.
Or, if made ahead, cover and refrigerate until next day; for best texture, bring to room temperature before serving (takes 2 to 3 hours).
Chef
