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Savory Cheesecake

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<p><a href="http://www.flickr.com/photos/vialbost/5215308936/">Image Credit</a></p>
Ingredients
  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)
Directions

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

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Cheese

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