I have been making savory cheesecake the center of my charcuterie board for each gathering and this is a hit with both vegetarian and non vegetarian guests. The cheesecake is simple but the flavors take it to another level.

What do we need

  • 1- 8 ounce package creme cheese
  • 2 ounces of flavored cheddar
  • 2 ounces heavy cream
  • 1 tsp- Finely chopped basil
  • 1 tsp- Finely chopped rosemary
  • 1 tsp- Finely chopped thyme
  • 1/6 cup – Graham crackers Finely crushed
  • 1/6 cup- Spicy bread crumbs
  • 4 tbs- Butter
  • Salt to taste

Let’s make the crust

  • Mix graham crackers, spicy bread crumbs with butter.
    Line a 6″ springform with the crust mix and put in the fridge to cool.

Let’s get to the cheesecake

  • Bring cremecheese and cheddar to room temperature and whisk with a hand blender until smooth.
  • Fold in the heavy cream to the cheese mixture.
  • Add basil, rosemary, thyme and salt to the cheese, give another whisk until all the ingredients blend together and get smooth.
  • Pour this mixture over the already prepared crust.
  • Bake for 10 minutes at 350 F or until center is set but still barely jiggly. (This recipe doesn’t include eggs so the bake time is significantly less.)
  • Remove to a wire rack and cool to room temperature, about 1 hour. Refrigerate overnight.
  • Release springform sides prior to serving.
  • Leftovers can be stored, covered or wrapped in aluminum foil, in the refrigerator for up to 3 days.
     How to serve
  • Serve on a charcuterie board, top with chopped scallions.