Savoury Vegetable Cheesecake Recipe

Name: Savoury Vegetable Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup breadcrumbs; 2 tablespoons finely chopped nuts (I use almonds); 3 tablespoons olive oil; 16 ounces cream cheese (two of the little tubs, give or take); ½ cup grated parmesan cheese, romano (I like asiago best) or ½ cup asiago cheese (I like asiago best); ½ cup traditional feta cheese, crumbled; ¼ cup heavy cream; 1 egg; one large handful Baby Spinach; 1 artichoke heart; 2 green onions, finely chopped; 2 teaspoons dill; 1 teaspoon fresh coarse ground black pepper

Servings: persons

1 cup breadcrumbs
2 tablespoons finely chopped nuts (I use almonds)
3 tablespoons olive oil
16 ounces cream cheese (two of the little tubs, give or take)
½ cup grated parmesan cheese, romano (I like asiago best) or ½ cup asiago cheese (I like asiago best)
½ cup traditional feta cheese, crumbled
¼ cup heavy cream
1 egg
one large handful Baby Spinach
1 artichoke heart
2 green onions, finely chopped
2 teaspoons dill
1 teaspoon fresh coarse ground black pepper

1
Make sure your nuts are processed into something between a fine chop and a coarse meal.
2
Process the hell out of them and back.
3
Once done, combine with breadcrumbs and olive oil until you get this consistency of lightly damp sand.
4
Spread that with your fingers in a glass baking dish.
5
Put all of your dairy and egg into the food processor and brutalize it until it looks like it got hit with a hand grenade!
6
A good start, but this cheesecake still needs attitude.
7
It has to spit in the eye of lesser cheesecakes and kill its dog with an axe, so I think that is best symbolized by spinach & artichoke hearts.
8
Add pepper and dill weed.
9
Add green onions too.
10
Murder your vegetables without mercy, and pour their slaughtered remains into your breadcrumb crust!
11
Bake this more or less forever.
12
325 degrees for about 45 minutes to an hour, or until you get browning on top and it doesn't jiggle.
13
Mine was a little on the brown side, but its completely supple.
14
Throw that thing in the fridge once its cool enough to handle, and let it stay for a while.
15
Once it's good and cool, slice it up and serve!
16
What I suggest is extremely fresh herbs, chopped and served on top.
17
I took a little basil and oregano from my garden and gave a quick chop, and the smells were amazing.
18
Topped it with that, and served with a wedge of oiled & herbed roma tomato, but any fresh veggie would do.
19
You want to have something like tomato, or maybe even broccoli florets or carrot sticks to enjoy this with.
20
It's got great flavors, but biting into the fresh herbs on top carries the flavors on top to the savoury vegetables in the cheese, and makes the entire thing complete.
21
This would be a wonderful breakfast item with fresh fruits and vegetables to start your day.

794

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 13 ingredients. The key ingredients include: 1 cup breadcrumbs, 2 tablespoons finely chopped nuts (I use almonds), 3 tablespoons olive oil, 16 ounces cream cheese (two of the little tubs, give or take), and more.

Yes, Savoury Vegetable 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.

Savoury Vegetable Cheesecake

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