Savoury cheesecake is satisfying make ahead appetizer that can be served whole (or cut into small wedges) with crackers, melba toast or vegetables and a spreader.
1¾ cups fine cracker crumbs
1 tablespoon all-purpose flour
1/2 cup butter, melted
1/2 cup grated Parmesan cheese
2 packages (8 oz /250 g each) brick-style cream cheese, softened at room temperature
2 large eggs, slightly beaten
1/4 cup basil pesto
1 tbsp balsamic vinegar
1/2 teaspoon coarsely ground black pepper
For Garnish:
Fresh basil leaves
1. Preheat oven to 350° F (180° C).
2. In a bowl, stir crumbs with flour, butter and Parmesan. Press evenly into an 8-in (20 cm) springform pan. Bake in 350° F (180° C) oven for 10 minutes; set aside.
3. Using an electric mixer on low speed, mix cream cheese until very smooth. Add eggs and mix well.
4. Add pesto, balsamic vinegar and pepper; mix until smooth.
6. Spread cheese mixture evenly over crumb base and cover tightly with parhment paper. Bake in centre of preheated oven for about 30 to 35 minutes or until set but not firm.
6. Cool loosely covered on a rack.
7. Serve at room temperature or chill for up to 2 days then bring to room temperature for 30 minutes before serving.
8. Garnish with fresh basil and serve with crackers, melba toast or assorted vegetables..