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.  

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.  

Savory Cheesecake with Roasted Vegetables

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

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Ingredients

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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

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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.

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Nutrition

• Serving Size: 6