Savory Leek Cheesecake – a delicious recipe with Cream Cheese, Eggs, Egg, Sour Cream, Heavy Cream, Leeks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["In bowl fitted for your stand mixer, bring the two eight ounce bricks of cream cheese to room temperature.", "Prepare a 6"" springform pan by clipping a sheet of parchment paper into the base and trim to fit. Place two large squares of aluminum foil on a flat surface. Set the springform pan in the middle of the foil. Gently fold up the sides of the foil around the pan and crimp the edges, being careful not to rip the foil. This will keep the water bath from seeping into the cheesecake.
2
Spray the inside of the springform pan with cooking spray, and line the sides with parchment paper. Set prepared springform pan inside a larger cake pan, which will hold water during baking.
3
Pre-heat oven to 350 degrees, and set rack to the bottom third of the oven.
4
Start a small pot with water to boil for the water bath.", "Chop and saute approximately two leek whites, 1/4 cup when cooked.", "Add sauteed leeks and remaining ingredients to the mixing bowl, and mix on medium speed until smooth, scraping down the sides of the bowl.", "Pour the cheesecake mixture into the prepared springform pan. Place the nesting pans in the oven, and fill the outside cake pan with boiling water.", "Bake the cheesecake for one hour. Remove from oven, remove the foil, and bring to room temperature. Chill completely before removing the springform pan and the parchment paper."]
641
kcal
Calories
59
g
Fat
6
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 16 ounces Cream Cheese, 2 Eggs, 1 Egg Yolk, 3 tablespoons Sour Cream, and more.
Yes, Savory Leek 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.
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