|
| Remember the popular savory cheesecake everyone was raving about on the CF a couple of years ago? Seems like it had jalapenos in it. Could someone please post the recipe? |
Follow-Up Postings:
|
- Posted by ginger_st_thomas (My Page) on Thu, Sep 13, 07 at 16:45
| Did you ask there or did nobody remember? |
|
| I am pretty sure that Katie had a recipe for a Jalapeño Cheesecake that was very popular. I don't have it because I don't do "hot" very often but I do recall it getting rave reviews. As Ginger mentions, go ask over at the CF , I'm sure someone can help you out. |
|
| Here's Katie's recipe and here's another just for good measure! Posted by: KatieC (My Page) on Mon, Dec 9, 02 at 17:24 Jalapeno Cheesecake Recipe 8 ounces cream cheese Mix first four ingredients together with half of the jelly. Pour mixture into greased 6- inch springform pan. Bake at 350 degrees for 35 minutes. Heat remaining jelly and pour over top of cheesecake. Serve with chips and/or crackers. PESTO CHEESECAKE CRUST FILLING Beat with electric mixer. Pour into prepared pan. Bake at 350* for 1 hour. Chill several hours or overnight. Remove from pan and decorate with a little chopped tomato or chopped sundried tomatoes. Slice into very thin slices and serve on small individual plates - or - cut into thirds and place 1/3 on serving plate and use to spread on crackers or baguettes. Be sure to decorate with a little chopped "red" tomato accent and maybe some green basil too. Looks beautiful! (If you cut into thirds, you can serve 1/3 and freeze the remaining for another time.) |
|
| Thanks Woodie, I don't know if that's it or not. Definitely going to save that one. Ginger and Chase, I thought about asking there. Since this is the one where you are supposed to ask for recipes I thought I would ask here to do it properly. |
|
| we are wimps when it comes to heat but that recipe of katie's is really good! and it really isn't hot--just savory. and the pesto cheesecake recipe is good too! |
|
| Anyone have opinions on the savory cheesecake freezeability? (I know, thats not a real word) |
|
| http://www.thatsmyhome.com/mainstreetdeli/savche.htm has a bunch of savory cheesecake recipes. Also: Savory Cheesecake Recipe courtesy Alton Brown Preheat the oven to 350 degrees F. In a mixing bowl fitted with a paddle attachment, blend the cream cheese, cornstarch, salt, and sour cream. Once combined, add the eggs. Fold in trout and chives. Pour the batter over the cooled crust. Bake for 1 hour. Turn the oven off and leave the cake in the oven for an additional hour without opening the door. Cool on a rack for at least 4 hours. Carefully unmold. Keep refrigerated until ready to serve.
|
|
| Jessy, I have frozen the pesto cheesecake many times. It is so big, I cut it into thirds and freeze two of them. it thaws beautifully. It has excellent freezability and thawability. :-) Stacy |
Please Note: Only registered members are able to post messages to this forum. If you are a member, please log in. If you aren't yet a member, join now!
Return to the Recipe Exchange Forum
Instructions
- You must be a registered member and logged in to post messages on our forums.
- Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review the contents and make changes.
- After posting your message, you may need to refresh the forum page in order to see it.
- It is illegal to post copyrighted material without the owner's consent.
- HTML codes are allowed in the message field only.
- No advertising is allowed in any of the forums.
- If you would like to practice posting or uploading photos, please visit our Test forum.
- If you need assistance, please Contact Us and we will be happy to help.