Herb Cheesecake
Chris HoffmanWHW Valle Crucis 2006 Winning Herbal Contest Recipe
Voted Most Herbal!
Crust
1 Tbsp butter, softened
¼ C bread crumbs
½ C Parmesan cheese
2 Tbsp fresh dried herbs (i.e., basil, oregano, thyme and rosemary) Chris doubled the herbs and added a blend of Parmesan, Asagio, Mozzarella and Provolone cheeses to the mix.
To prepare the crust mix dry ingredient in bowl and form a hole in the center. Add the softened butter and use a fork to blend or mixer until doughy. Form to pie pan.
Filling-Herb Cheese Cake
3 (8 oz) packages of cream cheese, softened
6 tbsp melted butter
2 cloves garlic, minced
¼ C fresh parsley
1Tbsp fresh oregano, chopped
1Tbsp fresh chives, chopped
1 Tbsp fresh thyme, chopped
½ tsp freshly ground pepper 1 tsp soy or tamari sauce
4 large eggs (room temperature)
Beat cream in bowl until fluffy. Beat in butter & seasonings. Add eggs, one at a time, beating well after each addition. Pour into pie crust and bake 1 hour. Turn off heat and leave in oven for 30 minutes with door ajar. Remove and cool on rack to room temperature. Cover and refrigerate for 24 hours. Garnish with fresh herbs or edible flowers.
