Savory Havarti and Sun-Dried Tomato Cheesecake Recipe

Introduction

This Savory Havarti and Sun-Dried Tomato Cheesecake is a delightful twist on a classic dessert, perfect for cheese lovers looking for something unique. Creamy Havarti cheese and tangy sun-dried tomatoes combine in a rich, smooth cheesecake that’s ideal for entertaining or a special snack.

Ingredients

• 1 ¼ cup Ritz crackers crushed (about 40)
• 3 tablespoons butter melted
• 3 packages cream cheese (8 oz each), room temperature
• ¼ cup heavy whipping cream
• 3 eggs
• 1 tablespoon liquid from sun-dried tomatoes
• ¾ cup sun-dried tomatoes packed in oil, drained and diced
• 1 ½ cups Havarti cheese shredded (8 ounces)
• 4 green onions or scallions, finely minced (white part only)
• Optional garnish: finely minced sun-dried tomatoes and sliced scallion tops

Instructions

1. Step 1: Preheat the oven to 375 degrees F. Mix the crushed Ritz crackers with melted butter and press the mixture firmly into the bottom of a 10-inch springform pan. Bake for 10 minutes, then cool on a wire rack. Reduce oven temperature to 325 degrees F.
2. Step 2: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the heavy whipping cream and the liquid from the sun-dried tomatoes, mixing well. Add the eggs one at a time, beating after each addition.
3. Step 3: Stir in the shredded Havarti cheese until combined. Fold in the diced sun-dried tomatoes and minced white parts of the green onions.
4. Step 4: Pour the cheese mixture over the prepared crust in the springform pan and bake for 40 to 45 minutes, until the center is set but still slightly jiggly.
5. Step 5: Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours and up to 24 hours.
6. Step 6: Before serving, run a sharp knife around the edge of the pan to loosen the cheesecake, then remove the springform ring carefully. Garnish with finely minced sun-dried tomatoes and sliced scallion tops if desired.
7. Step 7: Serve with assorted crackers and enjoy this savory treat.

Tips & Variations

• To make shredding easier, chill the Havarti cheese in the freezer for 20 to 30 minutes before grating.
• Use a sturdy springform pan to prevent any mishaps when removing the cheesecake.
• If available, use a stand mixer for easier blending of thick batter.
• For a milder flavor, substitute green onions with chives or omit sun-dried tomatoes for a simpler cheese cheesecake.

Storage

Store the cheesecake covered in the refrigerator for up to 24 hours for best freshness. Reheat to room temperature before serving or enjoy chilled. Avoid freezing as texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of cheese instead of Havarti?

Yes, mild cheeses like Monterey Jack or mozzarella can be used, but Havarti’s creamy texture and flavor work best for this recipe.

Do I need a springform pan to make this cheesecake?

Using a springform pan is highly recommended as it allows for easy removal without damaging the cheesecake’s shape.

Savory Havarti and Sun-Dried Tomato Cheesecake Recipe

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★★★★★

4.8 from 67 reviews

A rich and creamy savory cheesecake featuring smooth Havarti cheese and tangy sun-dried tomatoes. The crunchy Ritz cracker crust perfectly balances the luscious cheese filling, making it an elegant appetizer or snack. This baked cheesecake is garnished with scallions and extra sun-dried tomatoes for added flavor and visual appeal.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 3 hours 10 minutes
• Yield: 8 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cheesecake Crust

• 1 ¼ cup Ritz crackers crushed (about 40 crackers)
• 3 tablespoon butter, melted

Cheesecake Filling

• 3 packages (8 oz each) cream cheese, room temperature
• ¼ cup heavy whipping cream
• 3 eggs
• 1 tablespoon liquid from sun-dried tomatoes
• ¾ cup sun-dried tomatoes packed in oil, drained and diced
• 1 ½ cups Havarti cheese, shredded (8 ounces)
• 4 green onions or scallions, finely minced (white parts only)
• Optional garnish: finely minced sun-dried tomatoes and sliced scallion tops

Instructions

1. Prepare the crust: Preheat your oven to 375°F (190°C). In a medium bowl, mix the crushed Ritz crackers with the melted butter until combined. Press this mixture firmly into the bottom of a 10-inch springform pan. Bake for 10 minutes, then remove and cool on a wire rack. Reduce oven temperature to 325°F (163°C).
2. Mix the cheesecake filling: While the crust is baking, beat the softened cream cheese in a large bowl with an electric mixer until smooth and creamy. Add the heavy cream and the sun-dried tomato oil, mixing well. Then incorporate the eggs one at a time, beating after each addition.
3. Add cheese and vegetables: Fold in the shredded Havarti cheese thoroughly, then stir in the diced sun-dried tomatoes and finely minced white parts of the green onions until evenly combined.
4. Bake the cheesecake: Pour the cheesecake mixture over the baked crust in the springform pan. Bake at 325°F (163°C) for 40 to 45 minutes, until the center is set but still slightly jiggly.
5. Cool and refrigerate: Remove the cheesecake from the oven and let it cool to room temperature on a wire rack. Then refrigerate for at least 2 hours and up to 24 hours to fully set the flavors and texture.
6. Serve: Run a sharp knife around the edges to loosen the cheesecake, then carefully remove the sides of the springform pan. Garnish with minced sun-dried tomatoes and sliced scallion tops if desired. Serve with assorted crackers and enjoy.

Notes

• For easier shredding, chill the Havarti cheese in the freezer for 20-30 minutes before grating.
• Always use a springform pan for this recipe to ensure easy removal of the cheesecake without damaging its shape.
• Check that the springform pan’s locking mechanism is secure before baking to avoid accidental spills when removing the cheesecake.
• Using a stand mixer is recommended for mixing the thick batter efficiently, but a handheld mixer will also work if needed.

Keywords: savory cheesecake, Havarti cheese, sun-dried tomatoes, appetizer recipe, baked cheesecake