Savory Summer Cheesecake Recipe

Savory crackers: These form the base of the cheesecake crust, providing a crunchy and flavorful foundation.

Butter: Melted butter helps bind the cracker crumbs together to form the crust.

Cream cheese: The main component of the cheesecake filling, providing a rich and creamy texture.

Sour cream: Adds tanginess and creaminess to the filling.

Eggs: Help to set the cheesecake and give it structure.

Parmesan cheese: Adds a sharp, salty flavor to the cheesecake.

Basil: Fresh herb that adds a sweet and peppery flavor.

Chives: Fresh herb that adds a mild onion flavor.

Parsley: Fresh herb that adds a bright, slightly bitter flavor.

Salt: Enhances the overall flavor of the cheesecake.

Black pepper: Adds a touch of heat and complexity to the flavor.

When pressing the crushed crackers and melted butter mixture into the bottom of the springform pan, use the bottom of a flat measuring cup or a glass to ensure an even and compact crust. This will help prevent any gaps and create a sturdy base for the savory cheesecake.

• savory crackers - Substitute with panko breadcrumbs: Panko breadcrumbs provide a similar crunchy texture and can be seasoned to match the flavor profile of savory crackers.

• melted butter - Substitute with olive oil: Olive oil can provide a rich, savory flavor and helps bind the crust similarly to melted butter.

• softened cream cheese - Substitute with ricotta cheese: Ricotta cheese offers a creamy texture and mild flavor, making it a good alternative to cream cheese.

• sour cream - Substitute with Greek yogurt: Greek yogurt has a similar tangy flavor and creamy consistency, making it a suitable replacement for sour cream.

• large eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoon water per egg) can act as a binding agent and provide a similar texture.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar salty and nutty flavor, making it a good alternative to Parmesan cheese.

• basil, chives, and parsley - Substitute with thyme, oregano, and dill: These herbs offer a different but complementary flavor profile that can enhance the savory nature of the cheesecake.

• salt - Substitute with soy sauce: Soy sauce can add a depth of umami flavor while providing the necessary saltiness.

• freshly ground black pepper - Substitute with white pepper: White pepper offers a similar spiciness but with a slightly different flavor profile that can add a unique twist.

• To store your savory summer cheesecake, first ensure it has completely cooled to room temperature. This prevents condensation from forming inside the storage container, which can make the crust soggy.

• Wrap the cheesecake tightly in plastic wrap or aluminum foil. For an extra layer of protection, place the wrapped cheesecake in an airtight container. This helps maintain its flavor and prevents it from absorbing any odors from the refrigerator.

• Store the cheesecake in the refrigerator for up to 5 days. The cream cheese and sour cream filling will stay fresh and delicious within this timeframe.

• For longer storage, consider freezing the cheesecake. First, chill the cheesecake in the refrigerator for a few hours to firm it up. This makes it easier to handle and prevents it from getting squished.

• Once chilled, wrap the cheesecake in plastic wrap and then in a layer of aluminum foil. This double wrapping helps prevent freezer burn and keeps the cheesecake fresh.

• Place the wrapped cheesecake in a freezer-safe container or a heavy-duty freezer bag. Label it with the date to keep track of its freshness.

• The cheesecake can be frozen for up to 2 months. When you're ready to enjoy it, transfer it to the refrigerator to thaw overnight. This slow thawing process helps maintain the texture and flavor of the cheesecake.

• Once thawed, you can serve the cheesecake as is, or let it sit at room temperature for about 30 minutes to bring out its full flavor and creamy texture.

• Preheat your oven to 300°F (150°C). Place the savory summer cheesecake on a baking sheet and cover it loosely with aluminum foil to prevent it from drying out. Heat for about 15-20 minutes, or until warmed through. This method helps maintain the creamy texture of the cream cheese filling.

• For a quicker option, use the microwave. Place a slice of the cheesecake on a microwave-safe plate. Heat on medium power for 30-second intervals until it's warmed to your liking. Be cautious not to overheat, as the parmesan cheese and sour cream can become rubbery.

• If you have an air fryer, preheat it to 300°F (150°C). Place the cheesecake slice in the basket and heat for about 5-7 minutes. This method can give a slight crisp to the savory crackers crust while keeping the inside creamy.

• For a stovetop method, use a double boiler. Place the cheesecake slice in a heatproof dish and set it over a pot of simmering water. Cover and heat for about 10 minutes, or until warmed through. This gentle method helps retain the fresh herbs flavors.

• If you prefer a toaster oven, preheat it to 300°F (150°C). Place the cheesecake slice on a piece of parchment paper or a small baking sheet. Heat for about 10-15 minutes, checking frequently to ensure it doesn't overheat.

• Oven: Used to preheat and bake the cheesecake at a consistent temperature of 325°F (165°C).

• Springform pan: Essential for forming the crust and holding the cheesecake mixture, allowing for easy removal once cooled.

• Mixing bowl: Needed to combine and mix the cream cheese, sour cream, eggs, parmesan cheese, herbs, salt, and pepper.

• Electric mixer: Helps to beat the cream cheese until smooth and to mix all the filling ingredients thoroughly.

• Spatula: Useful for scraping down the sides of the mixing bowl to ensure all ingredients are well incorporated.

• Measuring cups: Used to measure out the precise amounts of crackers, butter, sour cream, and parmesan cheese.

• Measuring spoons: Necessary for measuring the salt and freshly ground black pepper accurately.

• Knife: Needed to chop the fresh herbs (basil, chives, and parsley).

• Cutting board: Provides a safe surface for chopping the fresh herbs.

• Crushing tool: Could be a rolling pin or a food processor to crush the savory crackers into fine crumbs.

• Baking sheet: Placed under the springform pan to catch any potential drips during baking.

• Cooling rack: Allows the cheesecake to cool evenly after baking.

Prepare the crust ahead: Crush the crackers and mix with butter the night before. Store in the fridge.

Use a food processor: Quickly blend the cream cheese, sour cream, and herbs for a smooth mixture.

Pre-chop herbs: Chop basil, chives, and parsley in advance and store in an airtight container.

Room temperature ingredients: Ensure cream cheese and eggs are at room temperature for easier mixing.

Line the pan: Use parchment paper to line the springform pan for easy removal and cleanup.