Havarti and Sun Dried Tomato Cheesecake
Indulge in the savory sophistication of this Havarti and Sun-Dried Tomato Cheesecake, a decadent appetizer that’s as visually stunning as it is delicious. This unique twist on traditional cheesecake combines the creamy richness of Havarti and cream cheese with the tangy sweetness of sun-dried tomatoes and the aromatic freshness of garlic and basil. Its buttery breadcrumb crust offers the perfect foundation for the velvety, flavor-packed filling. Ideal for dinner parties or holiday gatherings, this savory cheesecake bakes to golden perfection in just over an hour, then sets beautifully in the fridge for a sliceable, crowd-pleasing centerpiece. Serve it chilled or at room temperature, and watch it become the star of your table. Keywords: savory cheesecake recipe, Havarti cheesecake, appetizer ideas, sun-dried tomato recipes, party food.
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Recipe Information
Ingredients
- 3 tablespoons butter
- 1 cup breadcrumbs
- 16 ounces cream cheese, softened
- 1.5 cups Havarti cheese, shredded
- 4 large eggs
- 1 cup sour cream
- 0.5 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh basil, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
Instructions
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or nonstick spray.
Melt the butter in a small saucepan or microwave, then mix it with the breadcrumbs until evenly moistened.
Press the breadcrumb mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or stand mixer.
Add the shredded Havarti cheese, eggs (one at a time), and sour cream to the bowl, mixing thoroughly after each addition.
Fold in the chopped sun-dried tomatoes, minced garlic, and fresh basil. Season the mixture with salt and black pepper, blending until evenly combined.
Pour the cream cheese mixture over the prepared crust in the springform pan, spreading it out evenly with a spatula.
Place the pan on the middle rack of the preheated oven and bake for 60 minutes, or until the cheesecake is set and the top is lightly golden.
Turn off the oven and let the cheesecake cool inside for about 15 minutes with the oven door slightly ajar, to prevent cracking.
Remove the cheesecake from the oven and allow it to cool to room temperature. Once cool, refrigerate for at least 3 hours or overnight to fully set.
Run a knife around the edge of the pan to loosen the cheesecake, then carefully remove the outer ring of the springform pan.
Slice into servings and garnish with additional fresh basil leaves if desired. Serve chilled or at room temperature.
Nutrition Facts
Calories |
492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 23.9 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 703 mg | 31% | |
| Total Carbohydrate | 19.5 g | 7% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 7.5 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 280 mg | 22% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 364 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
