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Savory Cheesecake

by Sally Bernstein

Serves 8-10


Crust:  1 ½ cups bread crumbs
             ½ cup sesame seeds
             ½ cup melted butter

Mix ingredients together, pat into a 10 inch non-stick spring form pan.  Refrigerate.


Filling:  1 lb. goat cheese (Bucheron)
               1 lb. cream cheese
               6 eggs
               2 Tablespoons fresh rosemary
               2 Tablespoon fresh marjoram
               2 Tablespoon fresh basil
               ½ teaspoon white pepper

Mix all filling ingredients in a mix master. Put filling ingredients in the chilled crust.
Bake at 375° F. for 40-45 minutes or until the cheesecake is brown on top.

Serve warm or at room temperature.

© Sally Bernstein, 2005

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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