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Category: Cold
Prep Time: Cook Time: Total Time:
2 cups dry bread crumbs
1/2 cup butter, melted
2 lbs Cream Cheese, softened
2 cups Ricotta cheese
1 cup Asiago cheese, grated
6 eggs
Combine crumbs and butter; pat evenly into two 9 inch springform pans. Bake at 350 for 12 to 14 minutes. Remove from heat and cool to room temperature. Set aside.
In bowl of electric mixer equipped with paddle, combine cream cheese, Ricotta, Asiago and eggs; mix until smooth.
Stir in desired flavorings; mix well. Pour batter evenly into the two prepared crusts. Bake in a conventional oven at 325 for 60 minutes or until cakes are golden and firm to the touch; or in a convection oven at 275 for 55 to 60 minutes.
Remove cakes from oven and cool on racks at least 2 hours before unmolding and slicing. Serve warm with Italian bread and fresh fruit.
Variations:
Parma
1/4 cup olive oil
3 cups Spanish onion, diced
3 cloves garlic, minced
2 cups marinated artichoke hearts, drained and chopped
1 1/2 cups ripe pitted black olives, sliced
1 cup Parma ham, diced
3 cups (12 oz) Colby cheese, shredded
Saute ingredients, except Colby in oil several minutes until tender. Remove from heat and set aside to cool. Stir in Colby; set aside until ready to use in batter.
Pesto
1 1/2 cups prepared pesto sauce
1/2 cup dried tomatoes in oil, chopped
1 1/2 tsp red pepper sauce
1/2 cup (1 1/2 oz) Asiago cheese, grated
Mix pesto, dried tomatoes and pepper sauce. Stir in Asiago; cover and set aside until ready to use in batter.
Roasted Red Pepper:
2 cups Sharp Cheddar Cold Pack cheese
1 cup roasted red pepper, pureed
1 1/2 tsp red pepper sauce
1/2 tsp salt
Mix Cold Pack, roasted red peppers, red pepper sauce and salt until smooth. Stir into batter when ready to use.
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ITALIAN SAVORY CHEESECAKES with Variations
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Category: Cold
Prep Time: Cook Time: Total Time:
2 cups dry bread crumbs
1/2 cup butter, melted
2 lbs Cream Cheese, softened
2 cups Ricotta cheese
1 cup Asiago cheese, grated
6 eggs
Combine crumbs and butter; pat evenly into two 9 inch springform pans. Bake at 350 for 12 to 14 minutes. Remove from heat and cool to room temperature. Set aside.
In bowl of electric mixer equipped with paddle, combine cream cheese, Ricotta, Asiago and eggs; mix until smooth.
Stir in desired flavorings; mix well. Pour batter evenly into the two prepared crusts. Bake in a conventional oven at 325 for 60 minutes or until cakes are golden and firm to the touch; or in a convection oven at 275 for 55 to 60 minutes.
Remove cakes from oven and cool on racks at least 2 hours before unmolding and slicing. Serve warm with Italian bread and fresh fruit.
Variations:
Parma
1/4 cup olive oil
3 cups Spanish onion, diced
3 cloves garlic, minced
2 cups marinated artichoke hearts, drained and chopped
1 1/2 cups ripe pitted black olives, sliced
1 cup Parma ham, diced
3 cups (12 oz) Colby cheese, shredded
Saute ingredients, except Colby in oil several minutes until tender. Remove from heat and set aside to cool. Stir in Colby; set aside until ready to use in batter.
Pesto
1 1/2 cups prepared pesto sauce
1/2 cup dried tomatoes in oil, chopped
1 1/2 tsp red pepper sauce
1/2 cup (1 1/2 oz) Asiago cheese, grated
Mix pesto, dried tomatoes and pepper sauce. Stir in Asiago; cover and set aside until ready to use in batter.
Roasted Red Pepper:
2 cups Sharp Cheddar Cold Pack cheese
1 cup roasted red pepper, pureed
1 1/2 tsp red pepper sauce
1/2 tsp salt
Mix Cold Pack, roasted red peppers, red pepper sauce and salt until smooth. Stir into batter when ready to use.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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