Getting a Little Cheesy: Savory Cheesecake Recipe

6 months ago

savory cheesecake

Who says cheesecakes are only made for dessert? Spread some love with this baked appetizer. It’s creamy, it’s dreamy, and it’s super easy to make!


Savory Cheesecake
Makes 3 mini cakes


1 block Cream cheese

1 tub Cottage cheese, drained (about 1 cup)

1 tub Sour cream (about 1 cup)

1 Large egg

2 Large egg yolks

½ tsp Sugar

1 tsp Sea salt

½ cup Fresh sweet basil leaves, chopped

1 Tbsp Finely chopped sun-dried tomatoes in olive oil


  1. Preheat the oven to 350°F. Butter the bottom and sides of 3 small 4-inch springform pans. Wrap the outside bottom of the pan with aluminum foil. Line the inside bottom of each pan with baking paper.
  1. Place the cream cheese, cottage cheese, and sour cream in a food processor or blender and pulse until mixed. Add the egg, egg yolks, sugar, and salt and blend until smooth. Finally, add the basil and finely chopped sun-dried tomatoes and pulse until just incorporated.
  2. Pour the cheese mixture into the prepared springform pans. Place these in a bigger baking pan and pour enough hot water in the baking dish to come halfway up the side of the springform pans. Bake for about 45 minutes to 1 hour, until the cheesecake is golden at the sides. The center should jiggle slightly and this is okay as it will set when chilled.
  3. Remove foil and put cheesecake on a rack to cool. If making a day ahead, cover with plastic wrap and keep in the refrigerator.
  4. When ready to serve, simply remove from springform pan, peel paper off and slide onto the serving dish. Serve cold with assorted thin crackers.


Recipe and photographed by Marie Villanueva Pascual


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