Cheesecake is not just for dessert anymore! Savory additions like a creamy herb cheese, chicken, and smokey spices transform this cheesecake into a main course star of the dinner table. While toppings vary, I prefer to use the end of the season tomatoes to whip up a sweet and tangy tomato jam and a sprinkle of toasted walnuts just before serving. Pair with a light salad and you have a beautiful dinner that’s a bit out of the ordinary. Who said you couldn’t have dessert for dinner? You can also find this recipe in the community recipe section of Challenge Dairy!
Savory Chicken Cheesecake
serves 6
Ingredients:
2 packages (8 ounces each) Challenge Dairy Cream Cheese
2.5 ounces Boursin Cheese
8 ounces sour cream
3 eggs
1 cup cooked chicken, finely shredded
1/4 cup scallions, finely chopped
Dash of hot sauce
1/4 teaspoon curry powder
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1/4 teaspoon smoked paprika
For topping,
1/2 cup tomato jam
1/4 cup toasted walnuts
Method:
1. Preheat oven to 325 degrees
2. Lightly grease a 8×3 inch spring form pan. In a large bowl, beat cream cheese, sour cream, and Boursin cheese on medium speed with a hand mixer until fluffy. Beat in eggs one at a time. Fold in all remaining ingredients until smooth.
3. Pour into the spring form pan and smooth. Sprinkle with additional smoked paprika. Transfer to the heated oven and bake for 1hour 15 minutes or until edges are firm, browned and center is well set. Remove from oven and allow to cool 18 minutes. Use a spatula to run along the interior of the spring form pan to loosen from the cheesecake. Remove spring form. Cover cheesecake and refrigerate up tp 3 hours before serving.
4. Top with cooled tomato jam and toasted walnuts. Serve.
