Savory Cheesecake Recipe

October 20, 11:49 AMChicago Restaurant ExaminerLaura Hansen

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savory cheesecake

courtesy of Dori

My friend Dori served this a few weeks ago at an Octoberfest party and boy was it amazing. This is a recipe that is scaled large, so you may want to bring it down a notch for family and friends.

SAVORY CHEESECAKE

2 T dry bread crumbs
1 T Olive Oil
1 small diced white onion
1 T chopped garlic
1 T pepper
4 1/2 lbs cream cheese (room temp.)
1/3 C basil pesto
2 lg eggs
2 T lemon juice
1 T flour
1/2 t salt
1 1/2 C fontina chz shredded

Sprinkle breadcrumbs over oil-sprayed 10 inch springform pan.

In skillet heat oil and saute onions, garlic & pepper for 4 minutes.
Cool completely.

Using paddle mixer, gently mix cream cheese, pesto, eggs, lemon juice, flour & salt til smooth.
Fold in fontina cheese and onion mixture until blended.
Pour in pan and smooth on top.

Bake for 50 to 60 minutes at 325ºF until golden and et.

Cool to room temp. and cover loosely and chill til ready to serve.

I top with 2 cans of drained fire-roasted diced tomatoes & chopped green onions.