Gluten Free Lemon Herb Savory Cheesecake Appetizer Recipes
GLUTEN FREE LEMON HERB SAVORY CHEESECAKE APPETIZER
Provided by Anne | Craving Something Healthy
Time 1h5m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees and wrap the outside of a 4 1/2-inch springform pan with heavy duty foil. Spray the inside of the pan with cooking spray.
- In the bowl of a food processor fitted with the chopping blade, process crackers and walnuts until they are crumbs. Add olive oil and pulse a few more times to combine.
- Press the crumb mixture into the bottom of the springform pan.
- Bake the crust until golden, about 5-8 minutes.
- Wipe down the bowl of the food processor, and process the neufchâtel, ricotta, and goat cheese. Add egg, sugar, salt and lemon, and process until smooth.
- Mix in the herbs by hand.
- Pour cheese mixture into the prepared crust.
- Place the springform pan into a larger roasting pan, and pour hot water in to the pan to come halfway up the sides of the springform pan.
- Bake the cheesecake for 40 minutes, or until the edges are golden. The center will move slightly when gently shaken, but it will firm up as it cools.
- Transfer the cake to a wire rack and let cool for one hour. Refrigerate until cold, at least 3 hours, and up to 2 days.
- Before, serving, gently remove the cheesecake from the springform pan by sliding a thin spatula under the crust, and transfer to a serving plate. Serve cold or at room temperature, with Breton gluten free crackers, and fruit, if desired.
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