Savoury cheesecakes have been around now for quite a few years. You’ll find it mostly on the menusof smaller cafs and tea rooms. I have seen iton only a few larger or fine dining menus. I find it quite a nice add on to dishes, as itbrings dimension in texture to a dish and it can be altered in flavour to go with whatever you’re preparing. For example, apple and thyme cheesecake with roast pork, rosemary and whole grain mustard cheesecake with grilled lamb chops or roasted garlic and sage cheesecake with your Sunday chicken. See – VERSATILE!
Something else to keep in mind is that you can make use of other cheeses to add flavour. Blue cheese, goats cheese, feta, mature cheddar… the list is endless. Cheesecake almost makes more sense as a savoury bake than a sweet one, hey. I baked a blue cheese cheesecake and roasted some beets to serve with crispy bacon and salad alongside the cheesecake. It was indeed an explosion of flavours and textures – and a great tasting one at that. I didn’t add any herbs to the cheesecake, which is certainly not a problem,but I’ll definitely think of adding chopped fresh rosemary the next time.