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Gluten Free Lemon Herb Savory Cheesecake Appetizer

5 from 1 vote
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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8 servings


  • 12 Breton Gluten Free Original with Flax crackers
  • 1/4 cup walnut halves toasted
  • 1 tablespoon olive oil
  • 4 ounces Neufchatel cheese
  • 1/2 cup part skim ricotta cheese
  • 1/4 cup soft goat cheese
  • 1 egg
  • 1 tablespoon sugar
  • pinch of salt
  • zest of 1 medium lemon about 1 tablespoon
  • 1 tablespoon minced chives
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon fresh thyme leaves


  • Preheat oven to 350 degrees and wrap the outside of a 4 1/2-inch springform pan with heavy duty foil. Spray the inside 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 to combine.
  • 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 neufchâtel, ricotta, and goat cheese. Add egg, sugar, salt and lemon, and process until smooth.
  • Mix in the herbs by hand.
  • Pour cheese mixture into the prepared crust.
  • Place the springform pan into a larger roasting pan, and pour hot water in to 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 will 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 by sliding a thin spatula under the crust, and transfer to a serving plate. Serve cold or at room temperature, with Breton gluten free crackers, and fruit, if desired.
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