Savory Cheesecake (for dinner!) - The Gingered Whisk

Monday, September 24, 2012

Savory Cheesecake (for dinner!)

This month for Secret Recipe Club I was assigned the blog Double the Sugar. Shannon and Lucy are two friends who met in Scotland, and cemented their friendship over food (as every good friendship should start!) Long story short, Shannon moved back to the states, Lucy stayed in Scotland, and they started this fun blog to catalogue their love of carbs and sugar. Both girls sound wonderful, I loved reading their bios and feel like I could honestly be friends with both of them! They also have a great collection of all kinds of recipes. You should head over and check them out!

Its hard to decide whether or not this constitutes as dessert or not. The texture is beautiful and cake like - smooth and creamy yet firm. Not quite a quiche and not quite a regular cheesecake, this is the perfect addition to any brunch (or brinner) and was quite tasty. I love how you can use any assortment of fresh herbs (like rosemary from my garden) and cheeses you have (I cleaned out my cheese drawer, using camembert, gouda, a bit of goat cheese, some munster, and some baby swiss. Yes, I know this is a ridiculous combination, but I loved it!) My only challenge was that I decided to use leftover sourdough english muffins from this month's Sourdough Surprises challenge, and they didn't work very well as breadcrumbs - they were very crumby and refused to stick to the pan, but gave a really nice flavor. 

Savory Cheesecake (Double the Sugar)

3 slices of bread
240 g cream cheese
150 g assorted cheeses, shredded or cut small
4 eggs
60 g flour
herbs of your choice

Preheat the oven to 275F.
Turn the bread into breadcrumbs, either with a food processor or by finely crumbling it with your hands.
Butter the inside and bottom of a springform pan.
Pour the breadcrumbs into the pan and press them to the bottom and sides.
In a large bowl beat the cream cheese until soft, then add the remaining cheese and beat again.
Add the eggs one at a time, mixing after each addition.
Add the flour and herbs and mix well.
Pour the mix into the prepared pan and bake for 45 minutes, or until the cake is still soft but a toothpick inserted comes out reasonably clean. 

See what other delicious dishes were made for this month's Secret Recipe Club:


  1. LOVE IT! I'm a huge fan of savory breakfasts -- thanks!

  2. This is scrumptious! Love everything about this recipe, I wish I could have a piece right now!

    Happy Reveal Day for you!

  3. Ooooh... what an interesting recipe... sounds yummy!!

  4. Oh my gosh, that is something I've never seen before - I bet it was SUCH a treat! What a great choice :)

  5. This sounds so FANTASTIC, I LOVE cheese and fresh herbs!

  6. Cheesecake for dinner? You have my attention

  7. This is a real cheese cake. None of that cream cheese stuff. This is awesome!

  8. I love the story of this blog. I also love the massive amounts of cheese in the recipe.

  9. YUM!!!! I love cheese....this sounds like a great brunch item..great SRC pick!

  10. This looks delicious! I never would have thought to make cheesecake savoury! I imagine that it's like a SUPER cheese-y quiche.

  11. I never would have thought to make a savory cheesecake!! This looks fantastic!

  12. Very interesting - never seen one of these before. I think I like the idea of serving it with brunch along with herbs. Yum.

  13. I have never had a savory cheesecake like this. I am definitely intrigued and want to give it a try for breakfast...or dinner one day:-) It looks fantastic!!!

  14. I'm so glad you liked this recipe, it is one of my favourite dishes and great for getting rid of the ends of cheese!

  15. This is such an interesting concept and I like the sound of it! What a fun choice for SRC :)

  16. Mmmmm..this sounds intersting and good!!!! I would make and then serve it with fresh sliced tomatoes..that sounded really good to me.

  17. i've only tried a savory cheesecake once before. it was amazing.
    Love that you used this to use up all the cheses you had on hand. very tasty!

    nicole @ I am a Honey Bee


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