Havarti and Sun-Dried Tomato Cheesecake

Havarti and Sun-Dried Tomato Cheesecake
225 min.
36
117kcal

Suggestions


Indulge in a culinary delight that will elevate your next gathering: the Havarti and Sun-Dried Tomato Cheesecake. This unique savory cheesecake combines the creamy richness of Havarti cheese with the vibrant flavors of sun-dried tomatoes and fresh green onions, creating a dish that is both sophisticated and comforting. Perfect for entertaining, this cheesecake serves 36, making it an ideal choice for parties, potlucks, or family celebrations.

Imagine the delightful crunch of a buttery cracker crust, perfectly baked to a golden brown, providing a delicious contrast to the smooth and creamy filling. The combination of cream cheese and whipping cream ensures a luscious texture, while the sun-dried tomatoes add a burst of flavor that will tantalize your taste buds. Each slice is not just a treat for the palate but also a feast for the eyes, with its beautiful layers and vibrant colors.

Whether you’re a seasoned chef or a cooking novice, this recipe is straightforward and rewarding. With a total preparation time of just 225 minutes, including cooling and chilling, you can easily make this cheesecake ahead of time, allowing you to enjoy the company of your guests without the stress of last-minute cooking. Serve it as an appetizer or a unique side dish, and watch as it becomes the star of the table. Get ready to impress your friends and family with this delectable Havarti and Sun-Dried Tomato Cheesecake!

Ingredients

  • tablespoons butter melted
  • 1.3 cups round buttery crackers crushed ( 28 crackers)
  • 24 oz cream cheese softened
  •  eggs 
  • 0.5 cup spring onion sliced
  • oz havarti cheese shredded
  • tablespoon sun-dried olives 
  • 0.5 cup sun-dried olives packed in oil and herbs drained sliced
  • 0.3 cup whipping cream 

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • hand mixer
  • springform pan

Directions

  1. Heat oven to 375F. In medium bowl, mix crushed crackers and butter until well blended. Press evenly in bottom of 10-inch springform pan.
  2. Bake about 10 minutes or until golden brown.
  3. Reduce oven temperature to 325F. In large bowl, beat cream cheese with electric mixer on medium speed until smooth.
  4. Add whipping cream, eggs and tomato liquid; beat until creamy. Stir in Havarti cheese, tomatoes and onions until well blended. Spoon evenly over crust in pan.
  5. Bake 40 to 45 minutes or until center is set. Run knife around edge of cheesecake to loosen. Cool completely at room temperature. Cover and refrigerate at least 2 hours but no longer than 24 hours.
  6. Remove side of pan. To serve, cut cheesecake into thin wedges.

Nutrition Facts

Calories117kcal
Protein10.94%
Fat77.15%
Carbs11.91%

Properties

Glycemic Index
3.31
Glycemic Load
0.52
Inflammation Score
-3
Nutrition Score
2.8956521594006%

Flavonoids

Kaempferol
0.02mg
Quercetin
0.15mg

Nutrients percent of daily need

Calories:116.52kcal
5.83%
Fat:10.19g
15.67%
Saturated Fat:5.45g
34.04%
Carbohydrates:3.54g
1.18%
Net Carbohydrates:3.25g
1.18%
Sugar:1.6g
1.78%
Cholesterol:38.75mg
12.92%
Sodium:132.05mg
5.74%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.25g
6.5%
Vitamin A:405.53IU
8.11%
Phosphorus:65.89mg
6.59%
Calcium:56.55mg
5.65%
Vitamin B2:0.09mg
5.54%
Vitamin K:5.09µg
4.85%
Selenium:3.4µg
4.85%
Potassium:98.72mg
2.82%
Zinc:0.39mg
2.57%
Manganese:0.05mg
2.51%
Folate:9.86µg
2.46%
Vitamin E:0.37mg
2.43%
Vitamin B12:0.14µg
2.39%
Vitamin B5:0.23mg
2.29%
Iron:0.36mg
2%
Copper:0.04mg
1.88%
Magnesium:7.47mg
1.87%
Vitamin B1:0.03mg
1.83%
Vitamin B6:0.03mg
1.47%
Vitamin B3:0.29mg
1.43%
Fiber:0.29g
1.16%
Vitamin C:0.95mg
1.15%