Tuesday, November 5, 2013

Savory Appetizer Cheesecake

I don’t make this colorful appetizer often, but when I do, it always draws compliments and recipe requests.
Savory Appetizer Cheesecake
Without its garnishes, this appetizer can be made a couple of days in advance of need. Because it serves a crowd, it’s ideal for a party or a potluck, especially with a thinly sliced baguette alongside.

Savory Appetizer Cheesecake:

Three 4-oz. (125 g) pkg. brick-style cream cheese, softened
4 c. finely grated white cheddar cheese
4 tbsp. light cream
1 tbsp. prepared horseradish
2 tsp. Worcestershire sauce
3 green onions (“spring” onions), finely chopped 
4 or 5 cherry tomatoes, sliced and quartered as garnish
1 hard-cooked egg, finely diced as garnish 
Additional green onion, finely diced as garnish
Sliced baguette or crackers

Using electric mixer, beat cream cheese in large bowl, blending in grated cheese, cream, horseradish, and Worcestershire sauce until mixture is smooth, about 5 min. Hand-stir in finely chopped green onions. Line an 8-in. springform pan with large sheet of cello wrap or foil, generously overhanging sides. Spoon cheese mixture into pan, carefully smoothing top. Cover with overlapping wrap. Chill until firm, at least 3 hr., allowing flavors to blend. Shortly before serving, uncover cheesecake top, invert on serving plate, and loosen sides of springform pan. Gently peel away cello wrap. Garnish with tomatoes, eggs, and additional green onion.

A springform pan: Handy when you need it! 

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