as requested - savory cheesecakes

Emeril’s Southwest Cheesecake with Chicken

This is best made a day in advance and chilled in the refrigerator for the flavors to blend. Bring to room temperature before serving. The salsa and pesto also can be made up to 24 hours in advance and keep covered in the refrigerator.

Ingredients
1 cup finely crushed tortilla chips [about half of a 13 1/2-ounce bag tortilla chips]
4 tablespoons unsalted butter, melted
3 tablespoons olive oil
3/4 cup chopped red bell peppers
3/4cup chopped yellow bell pepper
1 cup diced onion
1/4 cup minced jalapenos
1 tablespoon minced garlic
2 tablespoons plus 2 1/2 teaspoons Emeril’s Southwest Essence
1 tablespoon plus 1/4 teaspoon salt
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch dice
2 pounds cream cheese, at room temperature
4 ounces sour cream
5 large eggs
6 ounces grated cheddar cheese
1/2 cup grated Manchego cheese or Parmesan
Salsa
Cilantro Pesto

Directions

Preheat the oven to 325°F

Combine the chips and butter in a small bowl and mix to blend. Press the mixture into the bottom and slightly up the sides of a 10-inch springform pan. Set aside.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the bell peppers, onions, jalapenos, 1 teaspoon of the Southwest Essence, and 1/4 teaspoon salt. Cook, stirring, until the vegetables are soft, 4 to 6 minutes. Add the garlic and cook until fragrant, 30 seconds. Remove from the heat and set aside to cool.

Season the chicken with 1 1/2 teaspoons of the Southwest Essence.

Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, for 2 to 3 minutes. Remove from the heat and let cool.

Combine the cream cheese, sour cream, and eggs in a large mixing bowl and beat with an electric mixer until very smooth. Using a rubber spatula, fold in the vegetables, chicken, grated cheeses, remaining 2 tablespoons Southwest Essence, and remaining tablespoon salt. Pour the mixture into the prepared springform pan and bake until the center has set, about 1 hour.

Remove from the oven and cool on a wire rack. When cool, transfer to the refrigerator to chill thoroughly before serving.

Makes 16 servings.

Salsa

Ingredients
1 1/2 pounds ripe plum tomatoes, cored and coarsely chopped, (or one 28-ounce can whole tomatoes, drained)
1/2 cup chopped red or yellow onions
1/4 cup packed, fresh cilantro leaves
2 tablespoons fresh lime juice
1 teaspoon minced garlic
3/4 teaspoon salt

Directions

Combine all the ingredients in a food processor and pulse until slightly chunky. Transfer to a non-reactive bowl, cover tightly with plastic wrap, and refrigerate until ready to use.

Salsa can be made up to 24 hours in advance and kept refrigerated.

Cilantro Pesto

Ingredients
2 cups tightly packed fresh cilantro leaves
1/4 cup lightly toasted pumpkin seeds or pine nuts
1 teaspoon minced garlic
1/4 cup grated Manchego cheese or Parmesan
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 cup extra virgin olive oil

Directions

Combine the cilantro, pumpkin seeds, and garlic in a food processor or blender and puree on high speed. Add the cheese, pepper, and salt and process to combine, scraping down the sides of the bowl as necessary.

With the machine running, add the olive oil through the feed tube and blend until smooth.

MEXICAN CHICKEN CHEESECAKE

1 1/2 c finely crushed tortilla chips
1/4 c butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
4 eggs
1 T Worcestershire sauce
1 t chili powder
1/4 t salt
2 (4.5-ounce) cans diced green chilies
1/4 c minced green onions
2 c cooked chicken
2 c shredded Monterey Jack cheese
1 (16-ounce) container sour cream
1 (3-ounce) can sliced black olives
Salsa
Tortilla Chips

Directions: Combine crushed tortilla chips and butter; press into the bottom and slightly up the sides, of a 9-inch springform pan. Set aside. Beat cream cheese with an electric mixer and add eggs, Worcestershire sauce, chili powder and salt, beating to combine. Stir in green chilies and green onions. Pour half cream cheese mixture into prepared pan. Sprinkle with chicken and cheese; pour remaining cream cheese mixture on top. Bake at 300°F for one hour. Remove from oven and spread with sour cream. Increase oven temperature to 350°F and bake cheesecake for an additional ten minutes. Remove from oven and cool completely in pan. Run a sharp knife around the inside edge of pan after cooled. Cover and chill in refrigerator. Garnish with black olives. Serve with salsa and chips. Yield 1 (9-inch) cheesecake. *May warm slightly in the microwave or serve at room temperature.

Cheddar Sausage Cheesecake

1 1/4 cups butter crackers crumbs
1/3 cup sharp cheddar cheese (about 3 oz)
1/4 cup butter or margarine melted
1 lb. mild Italian pork sausage
1 medium onion finely chopped
2 pkgs. cream cheese (8 oz.) softened
4 eggs
1/4 cup all-purpose flour
8 oz. sour cream
1/2 tsp ground sage
1/4 tsp white pepper
2 cup sharp cheddar cheese shredded (about 8 oz)

Preheat oven to 350°F.
Combine first 3 ingredients; mix well. Press evenly onto bottom of a 9-inch springform pan. Set aside.
Remove sausage from casings; crumble into a heavy. Add onion; cook until sausage is browned and onion is tender, stirring to crumble sausage. Drain and cool.
Beat cream cheese until fluffy in a large mixing bowl; add eggs, one at a time, beating well after each.

Add flour, sour cream, sage and pepper; beat at low speed just until smooth and blended.
Stir in two cups cheese and sausage mixture. Pour into pan.
Bake for 15 minutes. Reduce heat to 225°F. and bake 1 hour and 15 minutes.
Cool 30 to 45 minutes on rack. Remove side of pan.
Serve warm.

Taco Cheesecake

1 cup crushed tortilla chips
1 tablespoon butter, melted
1 pound lean ground round
1 (1/4 ounce) package taco seasoning, divided
1/3 cup salsa
16 ounces cream cheese
2 large eggs
2 cups shredded sharp Cheddar cheese
1 (8 ounce) container sour cream
2 tablespoon flour
1/2 cup shredded lettuce
1 tomato, chopped
1/2 cup chopped bell pepper
4 slices avocado

Preheat oven to 325 degrees F.
Stir together crushed tortilla chips and butter; press into bottom of a 9-inch springform pan. Bake for 10 minutes. Cool on wire rack.
Cook beef in large skillet over medium heat, stirring until it crumbles and is no longer pink. Drain, pat dry with paper towels. Return beef to skillet.
Reserve 1 teaspoon taco seasoning mix. Stir remaining taco seasoning and salsa into beef. Cook over medium heat, stirring occasionally, 5 minutes or until liquid evaporates.
Beat cream cheese at medium speed with an electric mixer until fluffy; add eggs and reserved teaspoon taco seasoning mix, beating until blended. Add Cheddar cheese; beat until blended.
Spread cream cheese mixture evenly over crust and 1 inch up sides of pan. Spoon in beef mixture.
Combine sour cream and flour; spread over cheesecake. Bake 25 minutes. Cool in pan on wire rack 10 minutes. Run a knife around edges; release sides.
Serve warm with topping of lettuce, tomato, bell pepper and avocado.
Serves 10.

Chicken-Chile Cheesecake

1 1/3 cups finely crushed tortilla chips
1/4 cup butter or margarine, melted
24 ounces cream cheese, softened
4 large eggs
1 teaspoon chili powder
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
3 tablespoons minced scallions
1 1/2 cups finely shredded cooked chicken
2 (4 ounce) cans chopped green chiles, drained
1 1/2 cups shredded Monterey jack cheese
1 (16 ounce) carton sour cream
1 teaspoon seasoned salt
Minced scallion (for garnish)
Fresh Salsa

Combine tortilla chips and butter; press on bottom and 1 inch up sides of a 9-inch springform pan. Set aside.
Beat cream cheese at high speed with an electric mixer until light and fluffy; add eggs, 1 at a time, beating well after each addition. Stir in chili powder and next 3 ingredients.
Pour half of cream cheese mixture into prepared pan. Sprinkle with chicken, chiles and cheese; carefully pour remaining cream cheese mixture on top. Bake at 350 degrees F for 10 minutes; reduce heat to 300 degrees F and bake an additional hour or until set. Cool completely on a wire rack.
Combine sour cream and seasoned salt, stirring well; spread evenly on top of cheesecake. Cover and chill at least 8 hours. Garnish, if desired, and serve with fresh salsa.
Yields 8 to 10 servings.

Fresh Salsa
12 Roma (plum) tomatoes, diced
1 cup firmly packed fresh cilantro, chopped
3 to 4 jalape?o peppers, minced
Juice of 2 limes
4 garlic cloves, minced
5 scallions, thinly sliced
Salt, to taste
Mix all ingredients together. Refrigerate until serving time.

Potato and Chicken Cheesecake
Shell:
200g lightly salted potato crisps, finely crushed
40g butter, melted
2 tablespoons chopped fresh parsley
2 tablespoons finely grated romano cheese

Filling:
1 cup cold mashed potato
1/3 cup (80ml) sour cream
250g cream cheese, chopped
3 eggs, beaten lightly
2/3 cup (120g) cooked chicken, chopped
1/3 cup (40g) seeded black olives, sliced
½ cup (40g) finely grated romano cheese
3 green onions, chopped
¼ cup (35g) sundried tomatoes, drained and chopped

Method:
Oil a 20cm springform tin, lining the base with baking paper.
Combine the potato crisps, butter, parsley and cheese in a bowl. Press the mixture evenly over the base of the prepared tin. To make the filling, beat the potato, sour cream, cream cheese and eggs in a medium bowl with an electric mixer until it becomes smooth. Stir in the remaining ingredients.
Fill the tin with the mixture, smooth the top and cook.
Bake in a moderate oven for about an hour or until browned and firm. Stand for 10 minutes before removing from the tin. Serve hot or cold.

Cheddar-Chile Cheesecake

1 1/2 tablespoons butter
1/4 cup fine breadcrumbs, toasted
1/4 cup Cheddar cheese, finely grated
6 ounces ham, thinly sliced
1 1/2 pounds cream cheese (at room temperature)
3/4 pound sharp Cheddar cheese, grated
1 cup cottage cheese
3/4 cup chopped scallions
4 eggs
3 tablespoons jalapeno pepper, minced
2 tablespoons milk
1 clove garlic, halved

Preheat oven to 325 degrees F. Butter a 9-inch springform pan.
Mix breadcrumbs and the 1/4 cup Cheddar cheese. Sprinkle mixture into pan, turning to coat. Refrigerate.
Dice about half of ham; reserve remaining slices. Mix diced ham with remaining ingredients in blender or processor until smooth. Pour slightly more than half of filling into prepared pan. Top with reserved ham slices in even layer. Cover with remaining filling. Set pan on baking sheet. Bake for 1 1/4 hours.
Turn oven off and cool cheesecake about 1 hour with door ajar.
Transfer cheesecake to rack. Remove sides of pan. Cool to room temperature before serving.

Chili and Chicken Cheesecake Recipe

2 teaspoons chicken-flavored bouillon granules
1 tablespoon hot water
24 ounces cream cheese – softened
1 1/2 teaspoon chili powder
1/2 teaspoon hot sauce
1 teaspoon garlic powder
salt and pepper – to taste
2 large eggs
1 cup finely chopped cooked chicken
1 can chopped green chiles – (4.5-ounce size) drained
shredded Mexican cheese – optional
sliced green onions – optional

Dissolve bouillon granules in hot water. Set aside. Beat cream cheese at high speed of an electric mixer until creamy. Add chili powder, garlic powder, salt and pepper.

Beat well. Add eggs, one at a time, beating well after each addition. Add bouillon mixture. Beat well. Stir in chicken and chiles.

Spoon mixture into a lightly greased 9-inch springform pan. Bake at 300 for 45 minutes. Turn oven off and partially open oven door; leave cheesecake in over 1 hour.

Remove cheesecake from oven, and let stand 15 minutes. Place cheesecake on a serving platter. Carefully remove sides of springform pan. If desired, top cheesecake with shredded cheese and sliced green onions. Serve cheesecake warm with tortilla chips.

Note: To serve cheesecake chilled, remove from oven and let cool to room temperature on a wire rack. Cover and chill several hours. Carefully remove sides of springform pan when ready to serve.

Country Vegetable Cheesecake

3 cups packed coarsely grated zucchini
1 teaspoon salt, divided
1 onion, chopped
1 tablespoon butter or margarine
1 cup coarsely grated carrots
3 tablespoons all-purpose flour
3 cloves garlic, finely minced
1/2 teaspoon dried whole basil
1/2 teaspoon dried whole oregano
1/4 cup packed chopped fresh parsley
1 1/2 tablespoons lemon juice
4 eggs, slightly beaten
3 cups ricotta cheese
8 ounces mozzarella cheese, grated
3/4 cup grated Parmesan cheese, divided
Salt and freshly-ground pepper to taste
1/3 cup fine, dry breadcrumbs, divided
4 plum tomatoes, thinly sliced
1 (2 ounce) can anchovy fillets, drained and rolled (optional)

Combine zucchini and 1/2 teaspoon salt; stir well. Let stand 15 minutes; drain. Roll zucchini in paper towels to squeeze out excess moisture; place in a bowl, and set aside.
Combine 1/2 teaspoon salt, onion, and butter in a large skillet; sauté 3 to 4 minutes. Add zucchini, carrots, flour, garlic, basil and oregano. Cook over medium heat 5 to 6 minutes. Remove from heat; add parsley and lemon juice.
Combine eggs, ricotta cheese, mozzarella cheese, and 2/3 cup Parmesan cheese in a large mixing bowl; beat well. Add vegetable mixture and salt and pepper to taste; stir until well blended.
Sprinkle 1 tablespoon breadcrumbs over the bottom of a greased 10 inch springform pan. Pour vegetable mixture into pan. Bake at 375 degrees F for 30 minutes. Remove from oven.
Dredge plum tomato slices in remaining breadcrumbs. Garnish cheesecake with tomato slices and rolled anchovies, if desired. Sprinkle with remaining Parmesan cheese. Reduce heat to 350 degrees F, and bake 30 minutes.
Turn off oven, and open door; let cheesecake cool in oven 15 minutes. Remove from oven; cool on a wire rack 10 minutes.

Reuben Cheesecake

1 1/3 cups whole grain rye cracker crumbs
1/4 cup plus 2 tablespoons butter or margarine, melted
16 ounces cream cheese, softened
4 eggs
1/4 cup all-purpose flour
1 (8 ounce) bottle Thousand Island dressing
1 1/4 cup shredded Swiss cheese
1 (8 ounce) can sauerkraut, well drained and chopped
1/2 pound sliced corned beef, shredded

Combine cracker crumbs and butter; press on bottom and 1 inch up sides of a 9-inch spring-form pan. Set aside.
Beat cream cheese at high speed of an electric mixer until light and fluffy; add eggs, one at a time, beating well after each addition. Add flour and salad dressing, mixing at low speed until blended. Fold in Swiss cheese and remaining ingredients.
Pour mixture into the prepared pan. Bake at 300 degrees F for 1 hour or until set.
Turn oven off, and partially open oven door; leave cheesecake in oven for 1 hour.
Remove from oven, and let cool completely on a wire rack. Cover and chill.