Garlic & Herb Savory Cheesecake with a Roasted Pepper Sauce
Welcome to my delectable recipe for Savory Garlic and Herb Cheesecake with a Roasted Pepper Sauce! This unique dish combines the rich and creamy goodness of cheesecake with savory flavors of garlic and herbs, topped off with a delightful roasted pepper sauce. Whether you're hosting a dinner party or simply looking to impress your taste buds, this recipe is sure to be a showstopper.
In this recipe, I’ll guide you through the process of creating a savory cheesecake that is packed with flavor. The garlic and herb-infused cream cheese filling is velvety smooth and pairs perfectly with the buttery crust. To add an extra layer of deliciousness, we'll top it off with a vibrant and tangy roasted pepper sauce that complements the savory flavors beautifully. This recipe is eggless.
Not only is this savory garlic and herb cheesecake a feast for the taste buds, but it's also a feast for the eyes. The vibrant red hues of the roasted pepper sauce drizzled over the golden brown cheesecake create a stunning presentation that will surely impress your guests. This is perfect on a grazing board or charcuterie board. Serve it as it is or with crackers or toasties. Everyone is going to love this creamy treat!
Happy Baking!
Servings: 7-8 inch cheesecake
Prep Time: 30 mins
Cooking Time: 1-1.5 hours
Chilling time: 6 hours to overnight
Total Time: 8+ hours
Ingredients:
Crust:
1 cup Bread crumbs; I used Italian breadcrumbs
1/2 cup all-purpose flour
2/3-3/4 cup melted Butter
Cheesecake Filling:
10 oz softened Cream cheese
3/4-1 cup Greek yogurt; I used nonfat Greek yogurt
3-5 medium-sized cloves of Garlic
1 tbsp all purpose flour
1/2-1 tsp Salt as per taste
1/4 tsp pepper
1/3 cup grated Parmesan Cheese; optional
2-4 tbsp roughly chopped Parsely; I used mixed Italian and curly parsley
2 tbsp roughly chopped Basil
2 tbsp olive oil; I used truffle olive oil
Pepper sauce:
2-3 red peppers
1/2-1 tsp Salt as per taste
1/4 tsp Pepper
1/2-1 tsp Chili flakes
1/4 tsp cumin powder
4-5 Cashews
Directions:
Preheat oven to 350F. Lightly grease a 7/8-inch springform pan.
In a mixing bowl, add bread crumbs, flour, and melted butter. Mix it all together till it’s uniformly mixed in and looks like wet sand.
Transfer it to the pan and press down to form the crust. I like to use a small measuring cup to press it down.
Bake at 350F for 8-10 minutes till it is golden brown. Let it cool slightly before pouring in the cheesecake filling.
Once you take it out reduce the oven temperature to 325F. Put a large baking tray on the bottom rack of the oven and our hot water into it and let it heat up.
Add cream cheese, yogurt, parmesan cheese (if using) flour, garlic, salt, and pepper in a food processor. Blend and pulse till it’s all incorporated together and the garlic is blended in well. Be sure to scrape down the edges of the bowl.
Add the chopped herbs and oil and mix till combined. Be sure to scrape down the edges of the bowl and mix as needed.
Pour it into the pan with the slightly cooled crust.
Place the cheesecake tin in the middle rack and let it bake at 325 for 35-40 mins. The top may slightly crack but don’t worry we will cover it up. The edges should be set and the center should be slightly jiggly. Turn the oven off, open the oven door, and remove the water bath. Let the cheesecake cool in the oven with the oven door oven for about an hour.
Let the cheesecake chill in the fridge overnight for at least 6 hours.
Once the cheesecake is cooled, you can prepare the roasted pepper sauce. You can use packaged red peppers or roast your own. TO roast your own, place 2 red peppers on a baking tray or in the air fryer tray. Spray/brush some olive oil on the pepper and cook at 400F for 20 mins in the air fryer or the oven.
Once slightly cooled, remove the skin and place it in a blender. Add cashews, salt, pepper, chili flakes, and cumin powder. Blend till smooth. Add 1-2 tbsp water if needed.
Once the sauce is ready, pour it on the cheesecake. Spread it out all over.
Slice and serve with crackers, toasties, or as it is! It is perfect on a grazing board or cheeseboard!
Notes/Tips:
Make sure you use room-temperature ingredients.
I like to let the cheesecake cool overnight before cutting because personally, I feel it tastes better.
Do not overcook the cheesecake; it can become like scrambled eggs, which will not be pleasant.
Be careful while unmoulding.
This can stay well in the fridge for 2-4 days.
