SAVORY CHEESECAKES
If you love cheese as much as I do, then you will love this recipe. Oh and even better it’s Dairy-Free! And so far… everyone I serve this to has no idea.
This dish is balanced to perfection, with the sweetness of the fruits, the tang of the balsamic reduction, and the earthy flavors of rosemary and thyme herbs.
Substitutions
The creamy texture of these Savory Cheesecakes tastes very similar to cream cheese. Which makes these little cakes so versatile, if you wanted to change up the herbs and fruits.
These cakes are made with Rosemary, Thyme, and Roasted Figs. But you can substitute the roasted figs with fresh blueberries, strawberries or even roasted apples, all will taste amazing with a balsamic reduction.
Building Your Savory Cheesecakes
Vegan Almond Cheese
The only thing that makes this recipe a little time-consuming is making the cheese, which is the main ingredient in these Savory Cheesecakes. So, it does take a little prep work ahead of time, if you plan to make these cakes.
But don’t let that detour you from making these Cheesecakes, not only do they taste amazing but the cheese is so simple to make! Click the link below and start one the cheese and come back to this recipe.
The Crust
The crust is a walnut base (I did add a little butter, which can be substituted for a dairy-free version). This too can be substituted with an almond or even cashew crust. Once your cheese is ready to go, you add your nuts of choice into your Cuisinart and add a little butter (can use coconut oil or vegan butter).
You need the butter to hold the crushed walnuts together. Here you will pack the nut mixture down into the pan and then bake till it’s a golden color. Just gives the cheesecakes more of that earthy rich flavor.
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Toppings
I love Prosciutto and feel like it goes amazing with anything sweet and savory. I rippled mine across the baked cheesecakes. Then roasted figs and drizzled a balsamic reduction over the top and sprinkled dried Rosemary over the top, to give it that finished look.
Now I love balsamic, so I was very heavy-handed with my use of it on this dish. This part is up to you on how much you want to use. You can pick up balsamic reduction at any grocery store, but I try to cut out all sugars in my diet and they usually have sugar or honey in them. I made my own, which is really just boiling down the vinegar till it makes a reduction. Super simple and easy.
Again… this recipe is so easy to mix up and really experiment. Next, I plan to make a Blueberry Lavender Savory Cheesecake… stay tuned!
Almond Cheese Savory Cheesecakes
Equipment
- Oven
- Dropout Cheesecake Pans
- Saucepan
- Cuisinart (or blender)
- Measuring Cups and Spoons
- Baking Sheet
Ingredients
- 1 Cup Walnuts (substitute: almonds or cashews)
- 2 Tbsp Melted Butter (substitute: Vegan Butter or Coconut Oil)
- 4 Slices Prosciutto
- ½ Cup Balsmaic Vinegar
- 4 Figs
- 1-2 tsp Olive Oil
- 1-2 tsp Dried Rosemary
Instructions
Use HOW TO MAKE VEGAN ALMOND CHEESE for this recipe
- Prep the Vegan Cheese a day before. Add in 2 tsp of dried Rosemary and 2 tsp of Dried Thyme in the mixture before resting it overnight. DON'T BAKE yet.
Nut Crust:
- Add 1c of Walnuts to cuisinart (or blender) and finely chop.
- Add 2 Tbsp of melted Butter into the chopped Walnuts and continue to mix together till nut mixture is clumping together.
- Put nut mixture and press into cheesecake dropout pan and bake at 350° for 10 minutes or until edges are a golden brown.
- Remove the crust from the oven and allow to cool.
Vegan Cheese Layer:
- Pour the vegan cheese mixture over nut crust and bake at 325° for 25-30 minutes.
- Remove from oven and allow to cool.
Balsamic Reduction:
- While Cheese is cooling, bring 1/2c Balsamic Vinegar to a boil in a saucepan and then turn down to low. Boil on low for about 10 minutes.
- Balsamic should turn into a thick syrup that will be easy to pour over the Savory Cheesecakes. Make sure to watch the Balsamic becuase it will thicken very quickly!
Cheesecake Toppings:
- Wash and cut Figs in half.
- Place Figs on baking sheet and drizzle Olive Oil over then and roast at 400° for 3-5 minutes.
- Once Cheesecakes are cooled remove from dropout pan.
- Place Prosciutto over cooled Cheesecakes.
- Tops Cheesecakes with Roasted Figs, then drizzle Balsamic Reduction over the Prosciutto and Figs.
- Sprinkle with dried Rosemary.
- Chill until ready to serve.
