Lemon Herb Savory Cheesecake Appetizer
A gorgeous appetizer that's so much better than cheese and crackers!
Ingredients
- 12 multigrain crackers 2 ounces
- 1/4 cup chopped walnuts
- 1 tablespoon olive oil
- 4 ounces cream cheese
- 1/2 cup ricotta cheese
- 4 ounces soft goat cheese
- 1 large egg
- 1 tablespoon honey
- 1/8 teaspoon salt or more to taste
- 1 teaspoon lemon zest
- 1 tablespoon minced chives
- 2 teaspoons minced fresh parsley
- 1 teaspoon minced fresh thyme leaves
Instructions
- Preheat oven to 350℉ and wrap the outside of a 4 1/2-inch springform pan with foil. Spray the inside and bottom of the pan with cooking spray.
- In the bowl of a food processor fitted with the chopping blade, process crackers and walnuts until they are crumbs. Add olive oil and pulse a few more times until the mixture resembles damp sand.
- Press the crumb mixture into the bottom of the springform pan.
- Bake the crust until golden, about 5-8 minutes.
- Wipe down the bowl of the food processor, and process the cream cheese ricotta, goat cheese, egg, honey, salt, and lemon zest for about 45 seconds or until completely smooth.
- Mix in the herbs by hand or add the minced herbs to the food processor and pulse once or twice to combine.
- Pour cheese custard mixture into the prepared crust.
- Place the filled springform pan into an oven-safe saute pan, and pour hot water into the pan to come halfway up the sides of the springform pan.
- Bake the cheesecake for 40 minutes or until the edges are golden. The center may move slightly when gently shaken, but it will firm up as it cools.
- Transfer the cake to a wire rack and let cool for one hour. Refrigerate until cold, at least 3 hours, and up to 2 days.
- Before, serving, gently remove the cheesecake from the springform pan bottom by sliding a thin metal spatula under the crust, and transfer it to a serving plate. Serve cold or at room temperature, with additional crackers and fruit, if desired.
Notes
This recipe has been tested with a 4 1/2- inch diameter springform pan. You can use a slightly larger pan, up to 6-inches. The cheesecake may bake faster with a larger pan. I don't recommend anything larger than a 6-inch pan.
Make this up to two days ahead of time. Keep refrigerated in the springform pan until ready to serve. Cover the pan with an inverted bowl so you don't damage the top of the cheesecake.
If the cheesecake sticks to the sides of the springform pan as you open the latch, run a sharp, thin paring knife around the edge of the cheesecake before completely opening the pan.
Nutrition
Calories: 190kcalCarbohydrates: 7gProtein: 7gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 52mgSodium: 187mgPotassium: 84mgFiber: 1gSugar: 3gVitamin A: 471IUVitamin C: 1mgCalcium: 76mgIron: 1mg
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