Sweet and savoury cheesecake
Ingredients
Cheesecake base crust:
- 1/3 cup (50 grams) cookie or cracker crumb
- 2 tablespoons (30 grams) melted butter
- Salt to taste
Savoury cheesecake filling:
- 1 250 gram-block cream cheese, softened to room temperature
- 1/4 cup (60 milliliters) 35% heavy cream
- 2 eggs
- Pinch of salt
- *Additional spices and flavourings as desired
Sweet cheesecake filling:
- 1.5 blocks (375 grams) cream cheese, softened to room temperature
- 1/4 cup (60 grams) sugar
- 2 eggs
- 1/3 cup (75 milliliters) fruit purée
- Pinch of salt
Directions
Cheesecake base crust:
- Stir together crumbs, butter and salt.
- Press mixture tightly into bottom of 12 centimeter spring form pan.
- Top mixture with sweet or savory cheesecake batter (see below).
Savoury cheesecake filling:
- Preheat oven to 300°F (148°C)
- Pulse cream cheese in a food processor bowl, adding heavy cream a little at a time. Blend until smooth
- Add eggs one at a time, blending between each egg, and scraping down sides of food processor bowl.
- .Add salt and any additional herbs, spices or flavourings (as desired) and blend until incorporated.
- Pour over prepared cheesecake base crust. Wrap sides of springform pan tightly with two layers of tin foil. Place pan in water bath, then place into preheated oven at 300°F (148°C) until slight jiggle remains in center.
- .Remove pan from water bath and let cool completely.
Sweet cheesecake filling:
- In a food processor, blend cream cheese until smooth.
- .Add eggs one at a time, blending between each egg and scraping down sides of food processor bowl.
- Add fruit purée and salt and blend until incorporated.
- Pour mixture over prepared cheesecake base crust. Wrap sides of springform pan tightly with two layers of foil. Place pan in water bath, then place into preheated oven at 300°F (148°C) until slight jiggle remains in center.
- Remove pan from water bath and let cool completely.
