Savory Cheesecake

For National Herb Week celebrated in early May, we served a savory cheesecake as one of the herbal treats for the evening. Accompanied with some crackers, this is a fun way to serve an appetizer. Shown here, the cheesecake was garnished with lovage (the green leaves) and sweet violets from the garden. Lovage mimics the flavor of celery, is a great garnish, and perfect addition to a hearty soup.

Baked Herbed Cheesecake

1 - 2 Tbsp. finely ground bread crumbs

8 oz. cream cheese, softened

2 eggs, beaten

1/2 c. sour cream

1 tsp. Dijon mustard

1/4 c. chopped fresh herbs (parsley, basil, oregano, thyme, chives, rosemary)

1 clove garlic, minced

1/4 tsp. coarse pepper

 

Prepare a 10-inch spring form pan by placing a cardboard circle in the bottom of the pan. Top with foil, allowing foil to extend outside of the pan. Grease the foil on the bottom of the pan and lightly dust with finely ground bread crumbs. Set aside. Prepare cheesecake: beat cream cheese and eggs until smooth. Add sour cream and mustard. Blend in herbs, garlic, and pepper. Spread into prepared pan. Bake at 350 degrees for 25 minutes. Cool. Cut cheesecake into thin slivers and serve with assorted crackers.