Cheesecake: Think savory

Savory cheesecakes might be a developed taste. If that’s true, I urge you to develop yours fast so you don’t miss out on this treat.

These non-sweet concoctions usually feature strong flavors, such as Stilton cheese or Mexican spices, and are often decorated with arrangements of peppers or nuts.

They make a beautiful addition to a holiday buffet, served with a spreader to lavish on crackers or baguette slices.

This recipe fills a 9-inch springform pan, but my favorite way to make them is in 4-inch springforms, a size most suitable for a family group or small party. It also means you can give one to your guests to take home, or stash a couple in the freezer for the next gathering.

Pesto cheesecake

1 tablespoon butter

1/4 cup dry bread crumbs

2 tablespoons Parmesan cheese, grated

Assorted crackers or sliced baguette

Preheat oven to 325 degrees. Butter the bottom and sides of 9-inch springform pan.

Mix breadcrumbs with 2 tablespoons Parmesan and coat pan with the crumb mixture.

Using an electric mixer, beat cream cheese, ricotta, Parmesan, salt and cayenne in a large bowl until light. Add eggs one at a time, beating well after each addition.

Transfer half of mixture to medium bowl. Mix pesto mixture into remaining half.

Pour pesto mixture into prepared pan; smooth top.

Carefully spoon plain mixture over; gently smooth top. Sprinkle with pine nuts and bake until center no longer moves when pan is shaken, about 45 minutes.

Remove from oven and place on rack to cool.

Serve or cover tightly with plastic wrap and refrigerate overnight.

Decorate with fresh basil if you like.

Bring to room temperature before serving with hearty crackers or slices of baguette.

Makes one 9-inch cheesecake or four 4-inch cheesecakes.

Need more recipes for your springform pan? See Betty Crocker’s springform pan recipe pages for a wealth of ideas, including cakes, brownies and more cheesecakes.