Tuesday, May 29, 2012
Savory Cheesecake with Cornbread Crust aka Moping
So, it was a week of unpleasant surprises. Dr. Food had to go to Texas unexpectedly and it was the long weekend. It was hot. I was bored and grumpy. I had no motivation and no enthusiasm. I had promised myself that I was going to make something for Abby Dodge's #Baketogether. This months challenge was Cornmeal Buttermilk Muffins~Sweet or Savory This is where you can see the recipe for the really good cornbread that I used in this recipe. What? Why aren't I being funny? Don't tell anyone but it is still hot and HUMID and I don't have air conditioning yet. I hate this weather. It makes me cranky. SHUT UP! I am not always cranky.
I started off with the original recipe for Cornmeal Buttermilk Muffins. I felt really guilty (sorry Abby) and then I took the whole think and broke it up into small pieces. I baked it for a few more minutes to brown up and dry out.
I made crumbs.
I then mixed with melted butter and formed a crust in a springform pan.
I picked chives out of my garden and chopped some up.
Fried up some bacon.
Grated up some VERY sharp cheddar.
Mixed it all together.
Poured onto crust. It is then baked at 325 for about 20 minutes. It should be brown on top and jiggly.
Oooooh. Savory cheesecake. I wanted that "artistic" shot. Love that natural light.
I was still grumpy the next day (fingers in ears so I don't hear your comment). I made Mark Scarbrough and Bruce Weinstein's Worcestershire Sauce. Dr. Food and I were lucky enough to be invited to dinner at their house and they served this liquid gold. You have to try it.
I am still grumpy.
Savory Cheesecake with Cornbread Crust
1 Recipe for Abby Dodge's Cornmeal/buttermilk Muffins
1/2 C. butter
1. Bake recipe for cornbread. Let cool slightly and then break into small pieces. Put on baking tray and bake in oven for 10-15 minutes. Watch carefully. I let mine go too long.
2. Pulverize into breadcrumb texture.
3. Mix with butter.
4. Press into a lightly greased springform pan.
3 (8oz) cream cheese, at room temperature
2 cup shredded cheddar cheese (next time I might try jack or goat or somethin else)
1 cup cooked and crumbled bacon (I used the whole package)
1/2 cup sour cream
1/4 cup chives, chopped
pinch of kosher salt
Cream the cream cheese in mixer. Add all the other stuff. Pour onto crust. Bake at 350 for about 20 minutes. Should be slightly brown on top and set.
Let cool and then refrigerate for a couple of hours. Eat.
I am terrible at writing recipes. If you need more info email me and I will describe in a charades type fashion what to do. I really just throw stuff together.