What exactly is spring vegetable cheesecake?

Spring vegetable cheesecake is a savory version of traditional cheesecake. It incorporates fresh spring vegetables into the creamy filling and/or crust creating a unique and flavorful appetizer or side dish that’s far from your typical sweet cheesecake.

What vegetables are best to use in a spring vegetable cheesecake?

Asparagus, peas, spinach, and spring onions are excellent choices for a spring vegetable cheesecake. Consider using other seasonal favorites like artichokes, fava beans or even morel mushrooms depending on availability and your personal preference.

Can I make this cheesecake ahead of time?

Yes, spring vegetable cheesecake is an ideal make-ahead dish. It can be prepared a day or two in advance and stored in the refrigerator. The flavors often meld and improve over time, potentially benefiting your culinary experience.

Is spring vegetable cheesecake served hot or cold?

Spring vegetable cheesecake is typically served cold or at room temperature. Allow it to chill adequately to set properly before serving for best results. This cooling period also allows the flavors to fully develop.

Amazing Spring Vegetable Cheesecake: 7 Expert Secrets

Description

A savory cheesecake that marries the creamy indulgence with the fresh, vibrant flavors of spring vegetables.

Ingredients

Scale

For the Crust:
1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
For the Filling:
24 ounces cream cheese, softened
1 cup sour cream
1/2 cup grated Parmesan cheese
3 large eggs
1/4 cup chopped fresh chives
1/4 cup chopped fresh dill
1 teaspoon salt
1/2 teaspoon black pepper
For the Vegetable Topping:
1 cup asparagus, trimmed and chopped
1 cup peas, fresh or frozen
1/2 cup carrots, thinly sliced
2 tablespoons olive oil
Salt and pepper to taste

Instructions

1. Preheat oven to 350°F (175°C).
2. Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan.
3. Bake the crust for 8 to 10 minutes, or until lightly golden. Remove from the oven and let cool slightly.
4. Prepare the filling: In a large bowl, beat the softened cream cheese and sour cream until smooth and creamy.
5. Beat in the Parmesan cheese, eggs, chives, dill, salt, and pepper until well combined.
6. Pour the filling over the prepared crust, spreading it evenly.
7. Bake for 50 to 60 minutes, or until the center is just slightly jiggly.
8. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This prevents cracking.
9. While the cheesecake is baking, prepare the vegetable topping: Heat olive oil in a skillet over medium heat.
10. Add asparagus, peas, and carrots and cook for 5 to 7 minutes, or until vegetables are tender crisp and lightly browned. Season with salt and pepper to taste.
11. Remove the cheesecake from the oven and let it cool completely before refrigerating for at least 4 hours or overnight.
12. Before serving, spoon the vegetable topping over the cheesecake.
13. Remove the sides of the springform pan and slice the cheesecake.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Cuisine: American

Nutrition

Calories: 350
Sugar: 8g
Sodium: 300mg
Fat: 25g
Saturated Fat: 15g
Carbohydrates: 20g
Fiber: 1g
Protein: 8g
Cholesterol: 80mg

Keywords: spring, vegetable, cheesecake, savory, appetizer