Four kinds of cheese and savory herbs flavor this cheesecake spread for an elegant appetizer.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 5 minutes
Ingredients:
- Crust:
- 3/4 cup bread crumbs
- 1 Tablespoon shelled pistachio nuts
- 3 Tablespoons extra virgin olive oil
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- .
- Cheesecake:
- 16 ounces cream cheese, at room temperature
- 1/4 cup feta cheese, at room temperature and crumbled
- 1/4 cup Gorgonzola cheese, at room temperature and crumbled
- 1/2 cup fresh-grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 teaspoon dry mustard powder
- 1/2 teaspoon Worcestershire sauce
- 1 egg
- 1-1/2 cups heavy whipping cream
- 1 Tablespoon chives
Preparation:
Preheat oven to 325 F.
To make the crust: Place bread crumbs, pistachios, olive oil, basil, thyme, and oregano in a food processor fitted with the metal blade. Pulse until blended and pistachios are finely chopped. Press into the bottom and up the sides of a 9-inch deep-dish glass pie plate.
To make the cheesecake: Whip cream cheese until soft. Add feta, Gorgonzola, Parmesan, salt, pepper, mustard powder, Worcestershire sauce, egg, and heavy cream. Beat on low speed until combined. Pour into crust. Sprinkle chives evenly over the top.
Bake cheesecake about 45 minutes, until lightly browned on top and no longer jiggly in the center. Let cool to room temperature, then chill in the refrigerator until ready to serve.
Let sit at room temperature 15 minutes before serving. Cut into wedges and place on a serving platter surrounded with herbed crackers and toasted Italian bread rounds.
Yield: 18 servings
To make the crust: Place bread crumbs, pistachios, olive oil, basil, thyme, and oregano in a food processor fitted with the metal blade. Pulse until blended and pistachios are finely chopped. Press into the bottom and up the sides of a 9-inch deep-dish glass pie plate.
To make the cheesecake: Whip cream cheese until soft. Add feta, Gorgonzola, Parmesan, salt, pepper, mustard powder, Worcestershire sauce, egg, and heavy cream. Beat on low speed until combined. Pour into crust. Sprinkle chives evenly over the top.
Bake cheesecake about 45 minutes, until lightly browned on top and no longer jiggly in the center. Let cool to room temperature, then chill in the refrigerator until ready to serve.
Let sit at room temperature 15 minutes before serving. Cut into wedges and place on a serving platter surrounded with herbed crackers and toasted Italian bread rounds.
Yield: 18 servings
