Description
A savory cheesecake with a phyllo crust, combining the nutty richness of aged havarti cheese with spinach and herbs for a memorable appetizer.
Ingredients
Units
Scale
- 1/2 cup butter, melted
- 9-12 sheets phyllo dough
- 2 8-ounce containers cream cheese
- 8 ounces Aged Havarti cheese, shredded
- ⅓ cup sour cream
- 3 tablespoons chopped chives
- 3 cloves garlic, pressed
- 1 cup cooked spinach, squeezed dry
- 1 tablespoon lemon juice
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C). Coat the inside of a 9-inch springform pan with butter.
- Brush each sheet of phyllo dough with melted butter and layer them in the springform pan, ensuring they come up the sides.
- In a blender, combine the cream cheese, shredded aged havarti, and sour cream. Pulse until smooth.
- Add the chives, garlic, lemon juice, red pepper flakes, salt, and pepper to the blender. Pulse until all ingredients are evenly distributed.
- Add the squeezed-dry spinach to the blender and give it a final quick pulse to incorporate.
- Spoon the cheese mixture into the prepared phyllo crust, smoothing the top with a spatula.
- Bake in the preheated oven for 1 hour, or until the cheesecake is set and the phyllo is golden brown.
- Allow the cheesecake to cool to room temperature before removing the sides of the springform pan and serving.
Notes
Ensure the spinach is well-drained to avoid excess moisture in the cheesecake. The phyllo crust can be delicate; handle with care when removing the springform pan. This cheesecake can be served at room temperature or slightly chilled. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3
- Sodium: 450
- Fat: 28
- Carbohydrates: 18
- Fiber: 2
- Protein: 12
- Cholesterol: 80