Joy the Baker

Savory Cheesecake with Roasted Vegetables

by 37 Comments

Savory Cheesecake with Roasted Vegetables

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.  

Savory Cheesecake with Roasted Vegetables

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.  

Savory Cheesecake with Roasted Vegetables

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.  

Savory Cheesecake with Roasted Vegetables

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.  

Savory Cheesecake with Roasted Vegetables

Half-roasted (meaning they’re not fully roasted to softened) are sprinkled over the cheesecake just before baking.  

Savory Cheesecake with Roasted Vegetables

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.  

Print

Savory Cheesecake with Roasted Vegetables

  • Author: Joy the Baker
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
Scale

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

  1. 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.
  2. Remove the half roasted vegetables from the oven and allow to cool slightly while you assemble the cheesecake.
  3. 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.
  4. 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.
  5. Remove from the oven and allow to cool slightly.
  6. 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.
  7. This cheesecake is best served warm.

Nutrition

  • Serving Size: 6

Reader Interactions

Comments

  1. Vasun

    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.

    Reply

  5. Angela

    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).

    Reply

  7. Ariana

    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.

    Reply

  8. Jess

    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! :-)

    Reply

    • Mary B

      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!

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Scroll Up