Savory Summer Cheesecake
Description
Chef John's savory summer cheesecake, made colorful thanks to peppers and herbs, will impress guests whether served for lunch, dinner, breakfast, or brunch.
Ingredients
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3 tablespoons olive oil
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1 1/2 cups diced bell peppers
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1/2 cup diced yellow onions
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1 pinch salt
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2 cloves garlic, crushed, or to taste
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4 large eggs
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1/4 cup all-purpose flour
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1 1/2 teaspoons kosher salt, or to taste
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1/2 teaspoon freshly ground black pepper
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1 pinch cayenne pepper, or to taste
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1 tablespoon white sugar
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1 cup creme fraiche
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3 (8 ounce) packages cream cheese, at room temperature
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1/2 cup grated Parmigiano-Reggiano cheese
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3 tablespoons chopped fresh parsley
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3 tablespoons chopped fresh tarragon
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2 tablespoons chopped fresh thyme
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4 1/4 ounces plain crackers, finely crushed
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1/4 teaspoon dried Italian herb blend
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3 tablespoons melted butter
Directions
1
Preheat the oven to 325 degrees F (165 degrees C). Butter a 9-inch springform pan well.
2
Start the filling: Heat olive oil in a pan over medium-high heat. Saute peppers and onions with a large pinch of salt until onions just start to turn translucent, about 5 minutes. Stir in garlic and cook for 2 more minutes. Turn off heat and allow to cool to room temperature.
3
While the pepper mixture is cooling, prepare the crust: Combine crushed cracker crumbs, dried Italian herbs, and melted butter in a mixing bowl. Stir until crumbs are coated.
4
Transfer the buttered crumbs into the prepared springform pan and press down into an even layer. Set aside until needed.
5
Continue the filling: Combine eggs, flour, kosher salt, black pepper, cayenne pepper, and sugar in a large mixing bowl and whisk until smooth. Add the creme fraiche, cream cheese, and Parmigiano-Reggiano cheese, and mix until smooth. Stir in parsley, tarragon, thyme, and cooled pepper mixture until evenly combined.
6
Transfer cheese mixture into the prepared springform pan. Tap the pan gently to settle the contents and place on a baking sheet.
7
Bake in the lower center of the preheated oven until a skewer poked into the center comes out clean, 60 to 75 minutes. Let cool in the pan for 30 minutes. Run a knife around the edges and carefully remove the ring.
8
Cheesecake should be thoroughly chilled in the refrigerator before serving, about 2 hours. Cheesecake can be served at room temperature, but it will not have the classic smooth, firm cheesecake texture, and will be more like a very light cheese quiche.