Food, Fun and Fabulous 22
These cheesecakes make a lovely display. They're easy to assemble and freeze beautifully, just be sure to defrost them before
adding final toppings. The crust recipe can be used for all savory cheesecakes.
Savory Cheesecake Varieties
yield: 1 cake
6 (8-ounce) blocks cream cheese
1 pound blue cheese
pinch of cayenne
2 eggs
2 pears, diced small
2 tablespoons butter
¼ cup brown sugar
3 peeled pears, small diced
3 tablespoons butter
3 tablespoons brown sugar
Crumble crackers in processor. Add butter. Spray
spring form pan with pan spray and press cracker
mixture to form crust.
Crust
2 packs of butter crackers like Ritz
1 stick butter, melted
Blue Cheese Cheesecake
Mix cream cheese, blue cheese, cayenne, and eggs
in mixer. Pour mixture over crust in spring form
pan. Cook in water bath at 325 degrees for 40
minutes. If cake is getting too brown on top and
still not done, cover and continue baking for 10-
15 minutes, or until done. Over medium heat,
melt butter, then add diced pears and sauté for
3 minutes. Add brown sugar and stir well. Cook
pears for about 5 minutes. Let cool. Garnish
cheesecake with caramelized pears.
Another option is to garnish with cranberry
chutney in place of pears.
