My husband loves cheesecake. But, when it's just the two of us, it's hard to make a whole cheesecake. However, being that it is almost Valentine's Day....I needed some kind of cheesecake--the man works hard after all! I first made this appetizer years ago when hosting a girls' night in and it was very well received. When the boys came home to get their girls, they inhaled the leftovers and said, 'You have to make that again.' And thus the savory cheesecake has made a permanent place on our family favorites list.
I love the idea of a savory 'cheesecake'--it's a wonderful first entree to serve with crackers and veggies while sipping on something sweet and waiting for dinner to come out. Or, I can see a slice served on top of a green salad with some crusty bread.
And the best thing is that you make it the day before! The original recipe is from http://www.allrecipes.com/, but I have changed it a bit. I hope you like it!
SAVORY SWISS CHEESECAKE
Adapted (changed) from www.allrecipes.com
Can probably serve 10-12 as an appetizer.
For thin crust:
1 cup finely crushed crackers (original recipe says 'thin wheat' but any crackers will do)
3 Tbsp. light butter, melted
12 oz. reduced fat cream cheese (1/3 less fat), softened
2 8-oz. containers plain fat-free yogurt, Greek style preferred (sour cream will work also)
1 egg yolk (I use about 1/4-1/3 cup eggbeaters)
1/4 tsp. dried basil
1/8 tsp. dried rosemary
1/4 tsp. salt
1/4 tsp. pepper
2 cups shredded Swiss cheese
1/4 cup freshly shredded Parmesan cheese (optional)
3 green onions, chopped--green and white parts
Fruit or vegetables
In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a 9-in springform pan; set aside.
In a large mixing bowl, beat cream cheese until smooth. Add the yogurt, egg, yolk (or whites), basil, rosemary, and salt & pepper; beat on low speed just until blended. Stir in Swiss cheese, green onions, and Parmesan cheese (if using).
Pour cheesecake mixture into prepared springform pan. Place the pan on a baking sheet. Bake at 350*F for 40-50 minutes or until center is almost set.
Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
Refrigerate overnight. Remove sides of pan. Cut into wedges; serve with crackers.
Refrigerate any leftovers.