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, 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 addition of medium green onions adds a subtle freshness, while the sun-dried tomatoes infuse the cheesecake with a burst of tangy flavor. Each bite is a harmonious blend of textures and tastes that will leave your guests raving about your culinary skills.

Not only is this cheesecake a feast for the palate, but it is also visually stunning, making it a showstopper on any table. With a preparation time of just 225 minutes, you can easily whip up this impressive dish, allowing it to chill and set while you focus on other aspects of your event. Whether served as an appetizer or a main dish, the Havarti and Sun-Dried Tomato Cheesecake is sure to impress and satisfy, making it a must-try recipe for any cooking enthusiast.

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 375°F. 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 325°F. 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%