Breakfast/ Weeknight Meals

Savory Cheesecake (for dinner!)

This month for Secret Recipe Club I was assigned the blog Double the Sugar. Shannon and Lucy are two friends who met in Scotland, and cemented their friendship over food (as every good friendship should start!) Long story short, Shannon moved back to the states, Lucy stayed in Scotland, and they started this fun blog to catalogue their love of carbs and sugar. Both girls sound wonderful, I loved reading their bios and feel like I could honestly be friends with both of them! They also have a great collection of all kinds of recipes. You should head over and check them out!

Its hard to decide whether or not this constitutes as dessert or not. The texture is beautiful and cake like – smooth and creamy yet firm. Not quite a quiche and not quite a regular cheesecake, this is the perfect addition to any brunch (or brinner) and was quite tasty. I love how you can use any assortment of fresh herbs (like rosemary from my garden) and cheeses you have (I cleaned out my cheese drawer, using camembert, gouda, a bit of goat cheese, some munster, and some baby swiss. Yes, I know this is a ridiculous combination, but I loved it!) My only challenge was that I decided to use leftover sourdough english muffins from this month’s Sourdough Surprises challenge, and they didn’t work very well as breadcrumbs – they were very crumby and refused to stick to the pan, but gave a really nice flavor. 

Savory Cheesecake (Double the Sugar)
3 slices of bread
240 g cream cheese
150 g assorted cheeses, shredded or cut small
4 eggs
60 g flour
herbs of your choice
Preheat the oven to 275F.
Turn the bread into breadcrumbs, either with a food processor or by finely crumbling it with your hands.
Butter the inside and bottom of a springform pan.
Pour the breadcrumbs into the pan and press them to the bottom and sides.
In a large bowl beat the cream cheese until soft, then add the remaining cheese and beat again.
Add the eggs one at a time, mixing after each addition.
Add the flour and herbs and mix well.
Pour the mix into the prepared pan and bake for 45 minutes, or until the cake is still soft but a toothpick inserted comes out reasonably clean. 
See what other delicious dishes were made for this month’s Secret Recipe Club:

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18 Comments

  • Reply
    Kitchen Ninja
    September 24, 2012 at 4:13 PM

    LOVE IT! I'm a huge fan of savory breakfasts — thanks!

  • Reply
    bewitchingkitchen.com
    September 24, 2012 at 4:21 PM

    This is scrumptious! Love everything about this recipe, I wish I could have a piece right now!

    Happy Reveal Day for you!

  • Reply
    Jess @ Flying on Jess Fuel
    September 24, 2012 at 4:45 PM

    Ooooh… what an interesting recipe… sounds yummy!!

  • Reply
    shelley c.
    September 24, 2012 at 5:17 PM

    Oh my gosh, that is something I've never seen before – I bet it was SUCH a treat! What a great choice 🙂

  • Reply
    Megan @ Cooking Whims
    September 24, 2012 at 5:19 PM

    This looks delightful!

  • Reply
    Shari TheSaucyGourmet
    September 24, 2012 at 5:56 PM

    This sounds so FANTASTIC, I LOVE cheese and fresh herbs!

  • Reply
    Erin
    September 24, 2012 at 6:17 PM

    Cheesecake for dinner? You have my attention

  • Reply
    Ilan
    September 24, 2012 at 10:41 PM

    This is a real cheese cake. None of that cream cheese stuff. This is awesome!

  • Reply
    Emily
    September 25, 2012 at 12:13 AM

    I love the story of this blog. I also love the massive amounts of cheese in the recipe.

  • Reply
    Asiya @ Chocolate and Chillies
    September 25, 2012 at 12:50 AM

    YUM!!!! I love cheese….this sounds like a great brunch item..great SRC pick!

  • Reply
    withoutadornment
    September 25, 2012 at 2:16 AM

    This looks delicious! I never would have thought to make cheesecake savoury! I imagine that it's like a SUPER cheese-y quiche.

  • Reply
    Amy CookingAdventures
    September 25, 2012 at 2:33 AM

    I never would have thought to make a savory cheesecake!! This looks fantastic!

  • Reply
    SnoWhite
    September 25, 2012 at 6:40 PM

    Very interesting – never seen one of these before. I think I like the idea of serving it with brunch along with herbs. Yum.

  • Reply
    Jocelyn
    September 25, 2012 at 6:55 PM

    I have never had a savory cheesecake like this. I am definitely intrigued and want to give it a try for breakfast…or dinner one day:-) It looks fantastic!!!

  • Reply
    Lucy
    September 25, 2012 at 10:06 PM

    I'm so glad you liked this recipe, it is one of my favourite dishes and great for getting rid of the ends of cheese!

  • Reply
    Kels @ K and K Test Kitchen
    September 26, 2012 at 2:16 AM

    This is such an interesting concept and I like the sound of it! What a fun choice for SRC 🙂

  • Reply
    Kirstin
    September 27, 2012 at 12:13 AM

    Mmmmm..this sounds intersting and good!!!! I would make and then serve it with fresh sliced tomatoes..that sounded really good to me.

  • Reply
    iamahoneybee.com
    October 8, 2012 at 5:53 PM

    i've only tried a savory cheesecake once before. it was amazing.
    Love that you used this to use up all the cheses you had on hand. very tasty!

    nicole @ I am a Honey Bee

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