Chevre Cheesecake Topped with Caramelized Fall Vegetables

This recipe from Taste Local Taste Fresh (2006) was a collaboration between Yukikos in Waterloo and Rare Organics.

Cheesecakes are usually thought of as desserts but a savory cheesecake can be delicious too.  This cheesecake can be crowned with a variety of toppings:  fresh salsa, relishes, chutney, grilled vegetables, smoked salmon or trout, balsamic reduction, caviar, pesto, roasted red pepper spread...

Cheesecake

 

1 tbsp butter for coating pan
2 cups dried breadcrumbs
1/3 cup melted butter
1/3 cup extra-virgin olive oil
2 tsp dried herbs (your choice: rosemary, savory, basil...)
2 (8-ounce) packages of cream cheese
8 ounces goat cheese or sheep cheese
4 large eggs
1/4 tsp salt
1/2 tsp black pepper

Preheat oven to 350F.  Butter a 9-inch springform pan.

In bowl, mix breadcrumbs and herbs with melted butter & olive oil.  Press crumb mixture in the bottom and about 1/2 inch up the sides of the pan.   Chill while you make the filling.

In food processor or bowl of electric mixer, beat cream cheese until smooth.  Add the chevre, eggs, salt and pepper and beat until combined.  Pour into crust.

Bake 5 minutes at 350F then reduce heat to 325F and bake 50 minutes more or until lightly browned and slightly puffed.  Turn off oven and let the cake cool in the oven for 1 hour.  Remove to rack to cool completely.

 

Cool and refrigerate 3 hours or overnight.  Cheesecake can be prepared 2 days before serving.

Caramelized Vegetables

6 cups of diced vegetables suitable for roasting (beets, carrots, rutabaga, squash, celeriac, onions, turnip, parsnip).

Toss the vegetables in about 1/3 olive oil and season with salt & pepper. 

 

Place seasoned vegetables in a roasting pan and bake at 400F for 15-20 minutes until vegetables are nicely browned.  Check for seasoning and toss in fresh chopped herbs if desired. 

 

Spoon vegetables (warm or room temperture) on top of cheesecake.

 

Makes approximately 40 appetizer servings.