Description

This Savory Havarti and Sun-Dried Tomato Cheesecake is a delightful twist on the classic dessert, blending creamy Havarti cheese, tangy sun-dried tomatoes, and a crunchy Ritz cracker crust. Perfect for entertaining or as an elegant appetizer, this savory cheesecake offers a rich, smooth texture with bursts of bright, savory flavor from the green onions and sun-dried tomatoes.

Ingredients

Scale

Crust

1 1/4 cups Ritz crackers, crushed (about 40 crackers)
3 tablespoons butter, melted

Filling

3 packages cream cheese (8 oz each), room temperature
1/4 cup heavy whipping cream
3 eggs
1 tablespoon liquid from sun-dried tomatoes
3/4 cup sun-dried tomatoes packed in oil, drained and diced
1 1/2 cups Havarti cheese, shredded (8 ounces)
4 green onions or scallions, finely minced (white part only)

Optional Garnish

Finely minced sun-dried tomatoes
Sliced scallion tops

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Instructions

Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the crushed Ritz crackers and melted butter until evenly coated. Press the mixture firmly and evenly into the bottom of a springform pan to form the crust.
Mix the filling: In a large bowl, beat the room temperature cream cheese until smooth and creamy. Gradually add the heavy whipping cream and eggs, mixing thoroughly after each addition to create a smooth batter.
Add savory ingredients: Stir in the liquid from the sun-dried tomatoes, diced sun-dried tomatoes, shredded Havarti cheese, and finely minced white parts of the green onions. Mix gently to distribute the ingredients evenly throughout the batter.
Bake the cheesecake: Pour the filling over the prepared crust in the springform pan. Place the pan into the preheated oven and bake for approximately 45 minutes, or until the center is set but still slightly jiggly. Avoid overbaking to maintain creaminess.
Cool and garnish: Remove the cheesecake from the oven and let it cool at room temperature. Once cooled, refrigerate for at least 4 hours or overnight to allow the flavors to meld and the texture to firm up. Before serving, garnish with finely minced sun-dried tomatoes and sliced scallion tops if desired.
Serve: Slice carefully and serve chilled or at room temperature as an elegant appetizer or savory treat.

Notes

Use room temperature cream cheese to ensure a smooth, lump-free filling.
Drain the sun-dried tomatoes well to prevent excess oil affecting the texture.
The cheesecake is best served after chilling overnight for optimal flavor and firmness.
You can substitute Havarti cheese with a similarly mild, creamy cheese like Monterey Jack if preferred.
This cheesecake can be made a day ahead and stored covered in the refrigerator.