Savory Herb Cheesecake Recipe

Name: Savory Herb Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 4 cups vidalia onion about 2-3 medium onions; 3/4 cup red wine; 2 cups whole wheat cracker crumbs; 5 tablespoons unsalted butter melted, divided; 2 cups whole milk ricotta cheese room temperature; 8 ounces cream cheese room temperature; 1 cup gorgonzola room temperature; 1 tablespoon all-purpose flour; 1 teaspoon grated lemon peel; 1/4 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1/4 teaspoon lemon juice; 2 teaspoons fresh basil chopped, divided; 2 teaspoons chopped fresh thyme divided; 1 teaspoon fresh rosemary chopped, divided; 1 large eggs

Servings: persons

2 tablespoons canola oil
4 cups vidalia onion about 2-3 medium onions
3/4 cup red wine
2 cups whole wheat cracker crumbs
5 tablespoons unsalted butter melted, divided
2 cups whole milk ricotta cheese room temperature
8 ounces cream cheese room temperature
1 cup gorgonzola room temperature
1 tablespoon all-purpose flour
1 teaspoon grated lemon peel
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon lemon juice
2 teaspoons fresh basil chopped, divided
2 teaspoons chopped fresh thyme divided
1 teaspoon fresh rosemary chopped, divided
1 large eggs

1
Heat oil in large saute pan over high heat. Add onions; stir to coat well with oil. Cook over medium-high heat 30-40 minutes or until deep golden brown, stirring occasionally.Stir in wine; cook 5 minutes or until syrupy and onions resemble marmalade. Set aside.
2
Prepare crusts while onions are cooking. Preheat oven to 350u00b0F and adjust oven rack to middle position. Combine cracker crumbs and 4 tablespoons butter. Brush four non-stick mini (4-1/2-inch) springform pans with remaining butter. Divide crumb mixture among prepared pans; press firmly onto bottom of each pan.Place on baking sheet and bake 15 minutes or until edges begin to brown. Cool on wire rack.
3
To prepare filling, place cheeses, flour, lemon peel, salt, pepper, lemon juice and half of each of the fresh herbs in Bowl of Kitchen Aid(R) Artisan Mini Stand Mixer. Attach Bowl and Flat Beater to mixer.
4
Turn to Speed 4 and beat until light, fluffy and well blended. Stop and scrape bowl. Turn to Speed 1 and add egg; mix until blended.
5
Reduce oven temperature to 325u00b0F. Top each cooled crust with a thin layer of onion mixture. Spoon filling onto onions, smoothing with small offset spatula or knife.Sprinkle the black pepper on top and the remaining fresh herbs.
6
Place springform pans in larger shallow baking pan. Fill baking pan with enough hot water to come halfway up side of springform pans. Bake 40 minutes or until tops ares lightly brown but centers are soft and jiggly. Let cool in water bath on wire rack 1 hour. When cheesecakes are slightly warm, remove from water bath and refrigerate until cooled completely.
7
Loosen rings from pans and slice cheesecakes to serve with assorted crackers and fresh vegetables.

611

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons canola oil, 4 cups vidalia onion about 2-3 medium onions, 3/4 cup red wine, 2 cups whole wheat cracker crumbs, and more.

Yes, Savory Herb Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Savory Herb Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions