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Savory Cheesecake

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  Camembert cheese/Blue-veined / feta / unflavored /unripened / ripened chevre cheese 1 Pound (At Room Temperature)
  Cream cheese 8 Ounce (1 Large Package)
  Eggs 3 Large
  Whole wheat crust 1 (Press In)

Leave rind on Camembert cheese, but trim off and discard any hard rind on ripened chevre.
Cut all cheeses into about 1-inch chunks.
In a large bowl, beat eggs with an electric mixer until well blended.
Add Camembert and cream cheese pieces, a few at a time, beating until smooth and well blended.
Spoon into baked crust.
Bake in a 350° oven until center barely jiggles when pan is gently shaken, 25 to 30 minutes.
Let cake cool to room temperature on a rack, then serve.
Or, if made ahead, cover and refrigerate until next day; for best texture, bring to room temperature before serving (takes 2 to 3 hours).

Recipe Summary


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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3159 Calories from Fat 2220

% Daily Value*

Total Fat 251 g386.3%

Saturated Fat 125.7 g628.5%

Trans Fat 0 g

Cholesterol 1210.5 mg403.5%

Sodium 5645.6 mg235.2%

Total Carbohydrates 93 g31.1%

Dietary Fiber 16.2 g64.6%

Sugars 10.5 g

Protein 138 g276.6%

Vitamin A 146.4% Vitamin C

Calcium 206.1% Iron 28.4%

*Based on a 2000 Calorie diet

Savory Cheesecake Recipe