Savory Herb Cheescake
By George Geary, from The Cheesecake Bible
Serves 4 to 6
- Preheat oven to 325 F
- 6 inch cheesecake pan or springform pan with 3 inch sides,
lined with parchment paper.
Crust
3/4 cup cracker crumbs
2 TBSP unsalted butter, melted
Filling
2 packages (each 8 oz.) cream cheese, softened
2 eggs
1 TBSP chopped fresh tarragon
1 1/2 tsp. chopped fresh thyme
1 tsp. chopped fresh dill
1 tsp. dried onion flakes
1/4 tsp. salt
1 tsp. freshly squeezed lemon juice
1/2 cup freshly grated Parmesan cheese
Crust: In a bowl, combine cracker crumbs and butter. Press into bottom of cheesecake pan and freeze.
Filling: In a mixer bowl fitted with paddle attachment, beat cream cheese on medium high speed until very smooth, for 3 minutes. Add eggs, one at a time, beating after each addition. Stir in tarragon, thyme, dill, onion flakes, salt and lemon juice. Fold in Parmesan by hand.
Pour over frozen crust, smoothing out to sides of pan. Bake in preheated oven until top is light brown and center has a slight jiggle to it, 35 to 45 minutes. Let cool in pan on a wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before serving.
Tips: For the crust, use whatever crackers you enjoy with cheese.
Fresh herbs bring out the best flavor in this savory cheesecake.
Variation: Zest the lemon before juicing and add the zest with the fresh herbs for a wonderful aroma and extra bite of lemon.
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