Savory Cheddar Cheese And Rice Cheesecake Recipes

SAVORY CHEDDAR CHEESE AND RICE CHEESECAKE

Steps:

• Preheat over to 375 degrees.
• Combine rice, parsley, scallions (or onions)and cheese. (You may saute onions first.).
• In blender, combine tofu, milk, pepper, spices and hot sauce until well mixed.
• Combine rice and tofu mixtures.
• Pour into crust.
• Bake for 30 minutes or until set.
• Serve hot.
• (I think it takes even better the next day when the flavors have blended and mellowed.).

SAVORY CHEESECAKES

Steps:

• For the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Spray the bottom of four 4-inch springform pans with nonstick spray.
• Mix the cracker crumbs, butter and pecans in a medium bowl until evenly moistened. Press the crumb mixture into the bottom of the prepared pans. Bake until the crusts are golden brown, about 10 minutes. Cool the pans on a rack.
• Once completely cool, spray the sides of the pans with cooking spray and line with strips of parchment.
• For the Cheddar-pimento cheesecake: Add the cream cheese, Cheddar, pimentos, Worcestershire, hot sauce and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate until chilled, 4 hours.
• When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the candied bacon and scallion greens.
• For the blue cheese cheesecake: Add the cream cheese, blue cheese, cream and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Fold in the dates and shallots. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate 4 hours.
• When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the candied walnuts and a drizzle of honey.
• For the mozzarella-basil cheesecake: Add the cream cheese, mozzarella, Parmesan, cream and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Fold in the chopped basil. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate 4 hours.
• When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the cherry tomatoes, drizzles of balsamic syrup and olive oil and a sprig of basil.
• For the goat cheese-herb cheesecake: Add the cream cheese, goat cheese, cream, parsley, rosemary, lemon zest, Worcestershire to taste and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Spread the jam over top. Wrap with plastic wrap and refrigerate 4 hours.
• When ready to serve, unmold the sides of the pan from the cake and peel off the parchment.

CHEDDAR CHILI CHEESECAKE

Steps:

• Stir together breadcrumbs and 1/4 cup of shredded cheese, sprinkle on the bottom of a buttered 9" springform pan.
• Beat cream cheese at medium speed with an electric mixer about 4 minutes; add half of ham, the 10 oz.
• of sharp cheddar cheese and next six ingredients.
• Beat at low speed till well blended.
• Pour half of the cream cheese mixture in pan and top with remaining ham.
• Pour remaining cheese mixture over ham.
• Bake at 325 degrees for 1 hour or until center is set.
• Let stand for 30 minutes.
• Gently run a knife around the edge of the cheesecake and release sides of pan.
• Serve at room temperature with crackers.

CHEDDAR RICE CASSEROLE

Steps:

• In a large saucepan, saute onion and garlic in butter until tender. Add remaining ingredients; mix well. Transfer to a greased shallow 1-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean.