Why make a Sweet Cheesecake when you can make a Savory One?

Written by Sue | Nov 8, 2019 6:04:10 PM

If you love cheesecake like I do, you need to make this savory Mushroom Cheesecake Tart.

I have found that a small number of people have attempted to make savory cheesecakes, but this is a great recipe to start with. This recipe from The Chopping Block involves a mushroom mixture and a cheesecake batter. However, just like most sweet cheesecakes, you can use your favorite ingredients.

There are a few reasons why you should try this recipe as opposed to a sweet cheesecake.

First, is the short amount of time it takes to make. Once you have your ingredients together, this cheesecake bakes for 25 to 30 minutes. You should then let it rest for about 20 minutes out of the oven. On the other hand, most sweet cheesecakes that I have made take about 1 and a half to 2 hours to bake in the oven. And then you need to give the cheesecake time to get to room temperature so that the top won’t collapse or crack, and then at least an hour or two to cool down in the refrigerator. This recipe takes less time in the oven and less time to set then a sweet cheesecake, saving you time.

Secondly, this dish is extremely versatile. You can have this as an appetizer with crackers, you can have this as a side to the main course or you can have it at the end of a meal. This recipe pulls always from the classic sweet cheesecake that is usually served as a dessert. This recipe can really be served whenever you want it to be served.

Lastly, instead of having to go out and buy a springform, like most cheesecake recipes call for, all you need is a 12-inch tart pan. And tart pans can be used for many more baking treats than just cheesecake.

In this recipe, you sauté mushrooms until they are caramelized. Your aromatics are onion, garlic and thyme. And then you deglaze the pan with dry sherry. The batter consists of cream cheese, Worcestershire sauce, Tabasco sauce, eggs and salt. Once you combine the mushroom mixture and the cheesecake batter, pour it into a tart pan. You then bake the dish for 25 to 30 minutes or until the center is a bit jiggly. You then wait for at least 20 minutes to let the dish set. Scroll down for the Mushroom Cheesecake Tart in a traditional format with the ingredients and instructions listed.

Mushroom Cheesecake Tart

Yield: 6-8 servings

Active time: 30 minutes

Start to finish: 1 hour

For the pan:

1 to 2 Tablespoons butter or olive oil

1/4 cup Panko breadcrumbs

For the mushroom mixture:

2 Tablespoons butter

2 Tablespoons extra virgin olive oil

1 pound assorted mushrooms, thinly sliced

2 cloves garlic, minced

1 small onion, minced

1 Tablespoon fresh thyme, rough chopped

Salt and pepper to taste

1/4 cup dry sherry

For the cheese mixture:

1 1/2 pounds cream cheese, room temperature

2 Tablespoons Worcestershire Sauce

1 teaspoon Tabasco Sauce

3 eggs

2 egg yolks

1 teaspoon salt

Preheat the oven to 350°.
Prepare a 12-inch tart pan by coating it with a thin layer of butter or olive oil. Then coat with a thin layer of bread crumbs.
To prepare the mushrooms, heat a large sauté pan over medium-high heat and add the butter and olive oil.
Add the sliced mushrooms and sauté, stirring occasionally, until they are deeply caramelized, 10 to 15 minutes.
Stir in the onion and garlic and continue to cook an additional 2 to 3 minutes. Add the thyme, salt and pepper. Deglaze the pan with the sherry and set aside to cool.
For the cheese mixture, place all of the ingredients in the food processor and mix until smooth.
Transfer the cheese mixture to a bowl and stir in the sautéed mushroom mixture.
Pour the batter into the prepared pan.
Bake for 25 to 30 minutes, or until set. It will still be a bit jiggly.
Wait at least 20 minutes before unmolding, so it doesn’t collapse. Serve warm or room temperature.

For more fun holiday appetizer ideas, don't miss our hands-on Irresistible Appetizers class coming up on:

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