Savory basque cheesecake with herbs

Name: Savory basque cheesecake with herbs
Prep time: 15 min
Cook time: 40 min
Total time: 15 min
Yield: 12
Cuisine: International
Ingredients: 10.5 oz cream cheese; 4 oz blue cheese; 3.5 oz Parmesan cheese; 1 cup cream; 3 eggs; 0.25 cup light crème fraîche; 1 tbsp starch; 1 tsp garlic powder; 1 tsp onion powder; 1 tbsp chives; 1 tbsp parsley; salt; pepper; olive oil (for greasing)

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Marco Hartz

Chef at Kitchen Stories

www.instagram.com/keepitsimpleart/

"The next best showstopper of your brunch: The savory Basque cheesecake is here for all your herby, cheesy dreams. It might seem controversial at first to use blue cheese and Parmesan in a “cake,” but this is exactly what makes this savory cheesecake a genius centerpiece for brunch. With its creamy texture and bold, savory flavors, it is the most welcome twist there is and it surely stands out from boring brunch dishes. You can spread some on bread or enjoy it as a snack–it’s your cheesy masterpiece, go crazy!"

Difficulty

Easy 👌

Preparation

15 min

Baking

40 min

Resting

480 min

Ingredients

2Pieces

MetricImperial

50 g

cream cheese

19⅛ g

blue cheese

16⅔ g

Parmesan cheese

40 g

cream

eggs

10 g

light crème fraîche

⅛ tbsp

starch

⅛ tsp

garlic powder

⅛ tsp

onion powder

⅛ tbsp

chives

⅛ tbsp

parsley

salt

pepper

olive oil (for greasing)

Utensils

oven, springform pan, parchment paper, blender, cutting board, knife, bowl

Nutrition per serving

Cal252

Fat23 g

Protein9 g

Carb4 g

Step 1/2
- 50 g cream cheese
- 19⅛ g blue cheese
- 16⅔ g Parmesan cheese
- 40 g cream
- ½ eggs
- 10 g light crème fraîche
- ⅛ tsp garlic powder
- ⅛ tsp onion powder
- ⅛ tbsp starch
- salt
- pepper
- olive oil (for greasing)
- oven
- springform pan
- parchment paper
- blender
For savory cheesecake, preheat the oven to 175°C/350°F. Grease and line a springform pan with parchment paper. The paper should cover the entire pan and hang over the edges. In a blender, add and blend cream cheese, blue cheese, Parmesan, cream, eggs, sour cream, garlic powder, onion powder, and cornstarch until smooth and creamy.
Step 2/2
- ⅛ tbsp chives
- ⅛ tbsp parsley
- cutting board
- knife
- bowl
Finely chop parsley and chives, then stir them into the cheese mixture. Pour mixture into the pan and bake for approx. 40º50 min., until it has golden brown edges and top, with a slightly jiggly center. Once it’s done, let cool to room temperature and place in the fridge after for approx. 4 hrs., or overnight. Garnish with fresh herbs and olives before serving if you like.
Enjoy your meal!