Savory Havarti and Sun-Dried Tomato Cheesecake Recipe
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.
- 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
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
- 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).
- 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.
- 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.
- 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.
- 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.
- 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
