Its hard to decide whether or not this constitutes as dessert or not. The texture is beautiful and cake like - smooth and creamy yet firm. Not quite a quiche and not quite a regular cheesecake, this is the perfect addition to any brunch (or brinner) and was quite tasty. I love how you can use any assortment of fresh herbs (like rosemary from my garden) and cheeses you have (I cleaned out my cheese drawer, using camembert, gouda, a bit of goat cheese, some munster, and some baby swiss. Yes, I know this is a ridiculous combination, but I loved it!) My only challenge was that I decided to use leftover sourdough english muffins from this month's Sourdough Surprises challenge, and they didn't work very well as breadcrumbs - they were very crumby and refused to stick to the pan, but gave a really nice flavor.
Savory Cheesecake (Double the Sugar)
3 slices of bread
240 g cream cheese
150 g assorted cheeses, shredded or cut small
60 g flour
herbs of your choice
Preheat the oven to 275F.
Turn the bread into breadcrumbs, either with a food processor or by finely crumbling it with your hands.
Butter the inside and bottom of a springform pan.
Pour the breadcrumbs into the pan and press them to the bottom and sides.
In a large bowl beat the cream cheese until soft, then add the remaining cheese and beat again.
Add the eggs one at a time, mixing after each addition.
Add the flour and herbs and mix well.
Pour the mix into the prepared pan and bake for 45 minutes, or until the cake is still soft but a toothpick inserted comes out reasonably clean.
See what other delicious dishes were made for this month's Secret Recipe Club: