Savory Stilton Cheesecake Variation:
Reduce the cream cheese to 12 ounces (1 1/2 cups) and add 12 ounces crumbled
Stilton (about 2 cups).
Savory Herbed Cheesecake
4 oz. grated Parmigiano-Reggiano cheese
1 C. dried bread crumbs
1/2 t. minced fresh rosemary
1/3 C. unsalted butter, melted
10 cloves garlic, unpeeled
1/3 C. extra-virgin olive oil
1 1/2 lbs. cream cheese, softened
8 oz. creme fraiche or sour cream (1 cup)
3 T. all-purpose flour
1 t. salt, plus extra to taste
2 T. minced fresh flat-leaf (Italian) parsley
1 T. minced fresh chervil
1 T. minced fresh basil
1 T. minced fresh oregano
1 T. minced fresh sage
1/3 C. finely diced red bell pepper
1/3 C. finely diced carrot
Freshly ground black pepper to taste
2 egg whites, at room temperature
Additional herbs and/or vegetables, for decoration
To make crust: Mix Parmigiano-Reggiano, bread crumbs, rosemary and butter in a
small bowl. Press the mixture into the bottom and up the sides of a 9-inch
springform pan. Refrigerate while you make the filling.
To make filling: Preheat the oven to 350°F.
Place the unpeeled cloves of garlic in a small ramekin or ovenproof dish and
drizzle with the olive oil.
Bake, uncovered, for 10 to 15 minutes, or until soft when tested with the tip of
a knife. Remove and set aside to cool slightly. Reduce the oven temperature to
Squeeze the roasted garlic out of the skins and mash or chop the garlic, along
with the olive oil, to a puree. Combine the garlic puree, cream cheese, creme
fraiche, whole eggs, flour and salt in the work bowl of a food processor fitted
with a steel blade. Process for 2 minutes. Add the parsley, chervil, basil,
oregano and sage and process for 1 minute. Pour the cream cheese mixture into a
large bowl. Stir in the red bell pepper and carrot. Season with salt and pepper
In a clean bowl, beat the egg whites until soft peaks form. Blend a spoonful of
egg whites into the cream cheese mixture, then gently fold in the remaining egg
Pour the cheesecake batter into the chilled crust. Line a baking pan with foil
and set the springform pan on top of the foil (to catch any drips). Using the
additional herbs and vegetables, float a design on top of the batter.
Alternatively, you can decorate the cheesecake after it is baked.
Place the cheesecake in the oven and bake for about 45 minutes. When done, the
cake will have risen and the center will be almost set. Turn the oven off and
allow the cheesecake to remain in the oven for 1 hour longer, without opening
the door. Don't worry if the cake is cracked. Remove the cheesecake and set it
on a rack to cool for 1 1/2 hours.
Remove the outer ring of the springform pan. Loosen the cheesecake from the
bottom of the pan, using a knife, and slide it onto a serving plate.
Serve at room temperature, or cover with plastic wrap and refrigerate overnight.
Remove the cheesecake from the refrigerator at least 2 hours before serving and
allow it to come to room temperature. If desired, decorate the top of the
cheesecake using herbs and/or vegetables.