Top Shelf recipe: Savory cheesecake

Dec 17, 2013 by Mark Godbeer

Cheesecake is such a loved dessert. Last month’s recipe (white chocolate cheesecake) was dedicated to all those who have a sweet tooth.

However, if you are like me and prefer a savory dessert such as an assorted cheese board accompanied by a good glass of red, then read on my friends, read on.

Incorporating the cream cheese along with the goat cheese allows for a decadent, smooth texture and all around mouth-coating effect, which can allow this recipe to be both a starter or dessert. And the garnish/accompaniment possibilities are endless.

Of course, another upside to this dish from a chef’s perspective is the minimal amount of time it takes while still wielding a flavor-bountiful dish.

Go get creative.



3 tbsps cold water

2 tbsps gelatin

1/2 cup cream

1 cup goat cheese, softened

1 cup cream cheese, softened

1 tbsp smoked sea salt

1 tbsp cracked pepper

2 cups whole wheat crackers

1/4 stick butter, melted

3 green onions, thinly sliced

1/4 cup craisins


In a small bowl, sprinkle gelatin over the cold water and let sit undisturbed for 10 minutes as the gelatin blooms and becomes sponge like.

In a heavy bottomed saucepan on medium heat, bring the cream to a boil. Add the cheeses and whisk smooth.

Continue whisking and add gelatin. Whisk until it is totally incorporated.

Remove pot from stove and pour mixture through a sieve into a bowl. Add salt and pepper and whisk again. Transfer cheese mixture from bowl to pouring jug.

In a food processor, add crackers, butter, green onions and craisins. Pulse for 20 seconds.

Grease 8-10 ring molds and place on a tray.

Take 2 tbsps of the cracker mixture and pat down hard, filing the bottom of each ring mold. You can put more or less depending on your personal preference.

Equally divide the cheese mixture over the cracker crusts. Cover and refrigerate at least 3 hours and they are ready to be removed from the ring molds and can be stored in the fridge for up to 4 days.

Accompany these cakes with both sweet and savory. I use caper berries, sliced and frozen grapes, strawberries and micro basil. If this is not for charter/yacht purposes, then crack open a cab/merlot blend, sit back, relax and enjoy.


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