Savoury Cheesecakes
Make a single large savoury cheesecake for a special occasion or split this into several smaller pans and add different ingredients to each one: blue cheese to one, herb and garlic to another and so on.
This recipe is made a little differently. Use “The Base” ingredients for each of these cheesecakes. Beat the warmed cream cheese and sugar until completely smooth. Then add the ingredients from the option of your choice. Finally, add the eggs and mix JUST until incorporated. Do not overbeat once the eggs are in. Overbeating the eggs can introduce microscopic air bubbles into the filling that no amount of “banging on the counter” will remove. Tiny bubbles can cause the cheesecake to rise and crack or buckle.
There are lots of options with these cheesecakes. You can add parmesan cheese and/or herbs to the cracker crust. You can use any crackers you want, even saltines. Experiment with the filling: add sundried tomatoes, chopped olives and Feta cheese for a Mediterranean version. Add sharp cheddar or gouda to the Blue Cheese version. Let your mind run wild.
Ingredients:
The Crust
3/4 cup Ritz, Breton, saltines, graham or other crumbs
1/4 cup finely chopped nuts (or additional crumbs)
3 Tbsp melted butter
The Base
2 - 8 oz pkg cream cheese, warmed
2 tsp sugar (trust me - add the sugar)
2 eggs
1 egg yolk
Directions:
*Important - Warm the cream cheese first. Put the cold cream cheese (still in its wrapper) in a ziplock bag, but don't seal it. Push it into a sink or bowl of hot tap water to force the air out and then seal the ziplock bag. Weight it down with a plate and let it warm for 15 - 30 minutes. Believe me, it makes it far easier to blend the filling.
Combine crumbs, nuts (if using) and butter with a fork. Spray the cheesecake pan with baking spray and gently press the crust onto the bottom. Don't cram it down or it will be hard to serve. Put it in the fridge or freezer or bake it at 350 F for 9 minutes. Cool completely.
Beat the warmed cream cheese and sugar until completely smooth. Add the ingredients from one of the following recipes. Leave some items chunky if you like. (Smoked salmon, blue cheese, etc.) In a bowl, mix the eggs and yolk with a fork and then add to the filling, mixing just until incorporated.
Blue Cheese & Walnut Cheesecake
6 - 8 oz blue cheese, room temperature
2 tsp lemon juice
2 tsp Worcestershire sauce
1/2 cup finely chopped walnuts, pistachios or pecans
2 tsp finely chopped herbs: basil, thyme or parsley
Smoked Salmon Cheesecake
6 oz smoked salmon, patted dry and diced
1 Tbsp lemon juice
3 Tbsp capers, squeezed dry and chopped
3 Tbsp finely chopped red onion
Herb and Garlic Cheesecake
4-6 cloves garlic, crushed and minced
1/3 cup finely chopped fresh herbs: basil, thyme, rosemary, etc.
3 Tbsp dry white wine or 2 Tbsp brandy (optional)
1/4 tsp salt
1/4 tsp black pepper
Caesar Cheesecake
6 anchovy fillets, drained and finely chopped
3/4 cup grated Parmesan cheese
2 cloves garlic, minced
2 Tbsp lemon juice
2 Tbsp Worcestershire sauce
1 Tbsp Dijon mustard
1 Tbsp capers, squeezed dry and chopped (optional)
Pour the filling into the prepared crust.
Put 1 1/2 cups of water in the Instant Pot. Place the cheesecake on the trivet and lower it into the pot. No need to cover it with foil.
Close the lid and set the valve to Sealing. Push Pressure Cook (or Manual) and adjust time using the + or - button to get to 31 minutes for a 7-inch pan. Other pan sizes and cook times are listed here:
PAN SIZE AND COOK TIMES:
6-inch pan --- 34 minutes
7-inch pan --- 31 minutes
8-inch pan --- 28 minutes
Ramekins or 4” pans --- 12 minutes
For 1 1/2 times the filling:
7-inch pan --- 35 minutes
8-inch pan --- 32 minutes
For 2 times the filling:
8-inch pan --- 36 minutes
When it beeps that it's done, leave it for 15 minutes natural release, then flip the valve to Venting. When the pin drops, open the pot and remove the cheesecake.
Let it cool on the counter for an hour. If there is condensation on the top, use a paper towel to gently blot it off. After an hour, cover it and refrigerate in the pan for at least 4 hours. It’s even better to chill it for 24 hours.
To serve: Run a knife around the edge and remove the ring. Run a tea towel under hot tap water, wring it out, fold it and put the cheesecake on it for about 30 seconds. This will soften the butter in the crust and make it easy to remove the bottom of the pan with a spatula.
Decorate this glorious cheesecake with whatever suits your fancy: beautiful greens, cherry tomatoes, strawberries, fresh herbs, olives or nuts.