I owe you an apology. It took me until now to find out about savory cheesecake and share it with you. It seems only natural that creamy, salty cheese be turned into a baked savory cake with balancing sweet roasted vegetables, but the concept eluded me. I was probably, and rightly, blinded by salted caramel. See: Salted Caramel Cheesecake Pie (if you promise to come back for this savory treat.
This recipe is from Honey & Co Cookbook; a beautiful book that captures home, indulgence, and love through approachable Middle Eastern recipes. It’s a wonderful kitchen tool… and it led me straight to this casserole dish of warm cheese. Consider me forever grateful.
Vegetables first. I chose zucchini and carrots, chopped into big bites and roasted until they just begin to soften. Roasted tomatoes and eggplant would also be good choices. Lemony asparagus and mushroom wouldn’t be too shabby either! Choose your own adventure when it comes to the vegetables. You know what to do.
Cheeses! We’re combining creamy (cream cheese), salty (feta), and tangy (goat cheese). Hitting all the cheese notes that make for a fantastic baked adventure. Eggs will help bind the cake and add richness. Black pepper (and no need for additional salt) is added, too! It really is so simple.
Cheeses are pureed in the food processor until creamy and smooth… basically until you want to swim or bathe in it. You’ll know exactly when you’ve reached this point.
Half-roasted (meaning they’re not fully roasted to softened) are sprinkled over the cheesecake just before baking.
Baked to puffed, toasted, and golden brown with tender vegetables. You’ll want to add some crunch (and carbs). I think toasted breadcrumbs (maybe even with freshly cracked black pepper and lemon zest) are a lovely addition.
Serve with fresh mint and lemon wedges for bright lights.
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Savory Cheesecake with Roasted Vegetables
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
Ingredients
For the Vegetables
- 2 heaping cups sliced zucchini
- 2 heaping cups peeled and sliced carrots
- olive oil
- sea salt and freshly cracked black pepper
For the Cheesecake
- 8 ounces (1 cup) full-fat cream cheese
- 1 cup crumbled feta cheese
- 4 ounces goat cheese
- 3 large eggs
- freshly cracked black pepper
- 1 tablespoon unsalted butter
- 1/3 cup panko bread crumbs
- fresh mint for topping
- lemon wedges for serving
Instructions
- Place a rack in the upper third of the oven and preheat oven to 375 degrees F. Place vegetables in an even layer on a rimmed baking sheet and drizzle generously with olive oil. Season with salt and pepper and allow to roast until softened slightly, about 15 minutes. We only want to halfway roast the vegetables, allowing them to fully cook on the cheesecake.
- Remove the half roasted vegetables from the oven and allow to cool slightly while you assemble the cheesecake.
- To assemble the cheesecake, lightly grease an 8-inch baking dish with butter. Set aside. In the bowl of a food processor fitted with a blade attachment, combine cream cheese, feta, goat cheese, eggs, and pepper. Blend until smooth and voluminous.
- Spoon the creamy cheese mixture into the prepared baking dish. Top with toasted vegetables and bake for 15 minutes. Rotate the pan and bake for another 10 minutes, until golden brown and puffed.
- Remove from the oven and allow to cool slightly.
- While the cheesecake cools, in a small saute pan, melt butter. Add the breadcrumbs and toast until golden brown, about 5 minutes. Sprinkle the toasted bread crumbs over the warm cheesecake. Sprinkle with black pepper and a few torn mint leaves. Serve warm with a spritz of lemon if you’d like.
- This cheesecake is best served warm.
Nutrition
- Serving Size: 6
37 Responses
I made this yesterday with carots and broccoli (since zucchini aren’t in season here yet) – worked wonderful. Very good idea roasting the vegetables beforehand! And the flavours are very balanced with the two kinds of cheese – I like that very much. But I still kind of missed a crust of any sort – cheesecakes in Germany usually have some kind of crust, even if it’s very thin. I’ll maybe try it next time with a savory shortcrust. Thank you very much, Joy, and all the best – Sina
While it took a long time and made a lot, it was absolutely delicious. I made this for my mothers birthday party,, I must say everyone loved it.
I had no idea that savory cheesecake is a thing. Looks and sounds amazing!!
Wow! This dish suits for my mother because she likes vegetables. Thanks! Please! Share with me if you have new posts!
Yummy! Will definitely be trying this.
I’m making a savory cheesecake next week, thanks to this post. That looks so freaking good! I’m literally drooling here right now trying to figure out if I can find this already made in San Francisco at 10pm. Probably not, but a girl could hope, right?
This looks really good. I am going to have to give it a try. Thanks for sharing!
Fascinating… I’m intrigued. Gonna have to try this one! ;)
I am soooooooooo into this! I’m a huge middle Eastern food fan (any country!), and I’ve got to check out this cookbook!
Looks awesome Joy! Quick question … would you serve this with baguette slices/crostini/crackers or cut into squares and eat with a fork …? I like the baguette/crostini vibe …
Baguette would be good. But it’s really what you like! No, rules!!
Such a creative idea! We make tons of roasted/smoked vegetables during the summer. I’ll have to have the Husband half-cook a batch and try this with those.
This is genius. I’d never heard of it. Thanks for sharing it, Joy! I can’t wait to try it! (But only on a week where I’ve eaten nothing but vegetables…)
Looks yummy!! Nice recipe well explained.. Adding vegetable in cheese cake is unique.. Wanna try
Cheese and vegetables! YES!! Do you have a good recipe for crawfish cheesecake? It makes me weak in the knees!
No, I don’t, but try this recipe for crawfish pie, I’m working on the cheesecake https://food52.com/recipes/34998-crawfish-pie
Joy! You make the BEST looking pies and cakes but I’m always craving that slice shot. Would love to see what they look like inside before I take the plunge. Everyone knows the first slice is the messiest…your adoring readers won’t hold it against you!
Sounds delish! My mom makes a savory cheesecake with green chiles & a blue corn crust (bake it in a traditional springform pan). I serve it as an appetizer – can’t wait to try this one!!
I love Honey & Co & I’ve just recently their book after watching them on TV. This looks delectable and perfect for using up any vegetables.
Oh my god.
THIS EXISTS?!
Oh, this sounds like a super cheesy quiche. I had no idea that savory cheesecakes were a thing, and now I’m beyond curious. I think if I made this I’d try mushrooms and spinach.
I love the idea of adding roasted vegetables! This looks so yummy!
I just ate dinner at Honey & Co in London and it was AMAZING. Had their dessert cheesecake and can totally imagine it taking a savory route (although I still think I’d prefer it sweet).
How would you serve this? Is a side or an appetizer? Very intriguing!
The idea of savory cheesecake has delighted and yet baffled me. In theory, I think this will taste good. It’s just getting my mind past the fact that it won’t (nor should it) taste like regular yummy cheesecake. Maybe we could call it something else!? Like a creamy veggie casserole of sorts.. Yes.. I could work with that. My brain has given the thumbs up.
Hmm not sure about this one. The idea of what the inside texture is like is weirding me out! Would have liked a picture of it sliced. I’m intrigued though so I may just have to try it anyway…you’ve never disappointed! :-)
it’s creamy and smooth. don’t let the feta freak you!
I agree. I really like to see the insides of the finished product. I’ve noticed bloggers omit that step often. Any special reason why?
yummy:) i am going to try this. the vegetable combinations are endless!
absolutely!
I have never heard of savory cheesecakes before. What a great idea!
Really cool idea Joy!! And I love the flavour of this!
You should try the alligator cheesecake at https://jacques-imos.com/!
That was my first thought too! I was skeptical of savory cheesecake (and alligator sausage) the first time around, but I’ve ordered it on every visit since!
Now this is my type of cheesecake. Oh what fillings I could make — the combinations and permutations — love it!! Thank you!!
What a yummy idea! I have to try this :)
A bit like a quiche. The salted caramel one is amazing.