March 26, 2010

MONTERREY JACK CHEESECAKE

This cheesecake is not meant for dessert, but may be used as a main dish or an accompaniment.

Crust:

3 tbsp. butter
1/2 cup cracker crumbs, crushed
5 tbsp. Parmesan cheese, grated

Crush crackers; mix with cheese and stir in melted butter. Save 2 or 3 tablespoons of the crust for sprinkling over the cheesecake later on.

Line the inside of a spring-form pan with the cracker crust.

Filling:

2 lbs. cream cheese, softened
4 eggs
1/2 cup heavy cream
6 cups dry Monterrey Jack cheese, grated
1/2 cup Gruyere or Parmesan cheese, grated
1/3 cup chives, chopped
1 tablespoon fresh parsley, coarsely chopped
1/2 cup thinly sliced jalapenos (optional)
1/4 tsp. freshly cracked peppercorns

Preheat oven to 300°F.

In the bowl of an electric mixer, beat all ingredients (except cheese, herbs and spices) on medium speed for 5 minutes or until smooth.

Stir in cheese, herbs and spices. Spread mixture in the spring-form pan. Sprinkle with the reserved cracker crumbs from the crust.

Bake for about 90 minutes, reduce temperature to 200°F and continue baking for another 30 minutes. Allow to cool 20 minutes before slicing and serving.

This savory cheesecake makes a wonderful dish when served with baked ham or ham steaks.

Submitted by: CM

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