Cheesecake is almost always associated with dessert, sugary and topped with sweetened fruit. I thought a savory cheesecake would be a nice departure from sliced or chunks of cheese for an appetizer. The basic idea is the same as dessert cheesecake except I used cheddar cheese and no sugar. This is how I did it.
Directions for one 9 inch springform pan. I used two 5 inch pans. No ingredient or baking time adjustment is needed for smaller pans.
For the crust:
- 2/3 cup crushed rye crackers (you can use any savory cracker)
- 3 Tblsp. butter, melted
Heat oven to 350º F.
In medium bowl combine crushed crackers and melted butter, mix well. Press evenly into bottom only of ungreased 9 inch springform pan. Bake 8 to 10 minutes or until golden brown. Set aside.
For the filling:
- 2 pkgs. (8 oz. each) cream cheese, softened
- 1/4 cup heavy cream
- 1 Tblsp. Worcestershire sauce
- 1/4 tsp. cayenne pepper
- 2 eggs
- 2 cups sharp cheddar cheese, shredded
- 1/4 cup roasted red bell pepper, chopped
With an electric mixer, beat cream cheese until creamy. Add heavy cream, Worcestershire, cayenne and eggs. Beat until all ingredients are well blended. Stir in cheddar cheese and red bell peppers, mix well. Spread over crust. Bake at 350º for 35 to 40 minutes or until center is set. Cool at least 30 minutes in pan then refrigerate at least 2 hours before serving. Loosen edges of the cheesecake from the side of the pan with a spatula or butter knife before removing springform.
Serve with apple slices and crackers.