Savory Summer Cheesecake - Food Wishes
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- เผยแพร่เมื่อ 27 ก.ย. 2024
- I wanted to make a true savory cheesecake, which would have the same texture and mouthfeel as the iconic dessert, but without the sweetness. My vision for this was something that could be served for lunch on a hot summer day with a crisp salad, or some marinated seasonal vegetables. Enjoy!
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I hope everyone can join us for the big 4 million subscribers Live chat celebration tomorrow at 6 PM Pacific time! th-cam.com/video/0dCqV_dJmRo/w-d-xo.html
Congrats on that achievement Chef.
Congratulations on that milestone, Chef John
@@fluxx2384 To be fair, you were left out of it. So it's got that going for it plus a whole lot more.
@@fluxx2384 To be fair, the Chef left you out the cheesecake, so it's got that going for it and a whole lot more.
Big Congrats to you and Michele!
People laughed at me thirty years ago, when I started making savory cheese cakes with various cracker crusts. My favorite is tortilla chips, for the crust, with Poblano, New Mexican, and a bit of jalapeño chilies, and some onion and browned chorizo.
That sounds amazing.
You should make that a video. I’d watch.
I would legitimately go buy a whole one of those cakes right now. Cream cheese and jalapeño is such an amazing combo.
Wtf is new mexican??
@@Carcosahead New Mexican Chili’s. They are a group of distinctly different/separate species from those used in old Mexico, or anywhere else for that matter. Originally cultivated in the Pueblos of New Mexico, a d along hte upper Rio Grand river, they are genetically distinct, and have a different heat and flavor. They are a long chili frequently sold green, but some times ripened to red, and dried. they have a tough skin and are typically roasted and peeled.
I was just sitting here thinking about how I’ve been watching and enjoying your videos for about 12 years! And I have been working as a cook for almost 9 years. Nothing fancy just a bowling alley/diner and now a bar and pub. But there are so many little things that I do everyday without thinking about it because of Chef John! Congratulations on 4 million!🎉🎉
a pinch of cayenne on everything
Lots of not being a hero with a knife or grater 😂
@@mkid4895 Always!
@@saraarnold3747 Exactly!
He inspires me also.
So weird to think I started watching you in middle school. And now I’m out of college, working a salaried job.
And still watching, obviously. Congratulations on 4M :)
4 million woo! Congratulations Chef John!
I would be happy with 1 M ;-)
@@CookingwithYarda your channel looks great too, subscribed :)
Being a fan of savory... this one hit it outta the proverbial ballpark!! Even the parsley would have been good, but chives could have been better. Excellent recipe, Chef..👍
Actually laughed out loud at “unfortunately I’m not that smart and I’ve had to survive all these years on my good looks”
Same, completely caught me off guard
I can think of 4 Million reasons why Chef John is so great! Congratulations Chef! 👏
Make sure you use block cream cheese! The stuff in the gray tub is actually cream cheese spread and has a totally different texture and flavor that won’t work in most recipes that don’t involve spreading it on a bagel.
Congrats on 4M!!
Watching your videos all these years gave me a cooking mindset and it was so stress-free when I finally started cooking for myself a few months ago.
Just read the recipe and now I can easily come up with my own version of savory cheesecake (based on the leftovers in my fridge🤣
I keep thinking, what about a goat cheese/cream cheese combo? your idea really is genius, no surprise there. I love you Chef John! You make our world so much better by cooking good food!
Don’t ever change your videos to go with the times. Cause you’re timeless
Well deserved 4 million. Saludos desde Venezuela
Round the outside, round the outside, round the outside! Never miss the opportunity Chef John!
I'd use a Vitamix to blend all the ingredients at once rather than a whisk and then fold in the peppers (my usual approach for cheesecakes). I like the cheese plate idea
Congrats to Chef John getting to 4M subscribers. Great recipes with fantastic flavors and simple to make. Thank you for helping us cook a little better.
A Super light, extra luxurious, extra creamy quiche sounds fantastic. I want that! I love quiche.
Aw crap! Y'know, I've managed to make it into my seventh decade without owning a spring form pan. Now I gotta go shopping for one. (grumble) Thanks a lot, Chef John!🤬😉
Congrats on 4 million! 🥳
That mix of super uniformly cut peppers and onions looked so beautiful that it made me want to practice chopping with a new fancy knife
Hello Chief John, It’s always dood to see and hear from you! That looks great, I am going to try that, maybe today!😉
What a kick ass recipe, I have to try this. I watch all of your videos and my husband eats a lot of the recipes you show us. Thanks for sharing with all of us. If I NEED a recipe of just about anything I go to all recipes site and find hundreds of recipes for what I want.
Yassss! You've done it again, Chef John! Love idea about the charcuterie board! I can see it now in small little cubes hanging out with everything else. Yum-O!
I also prefer savoury "desserts" so this is absolutely perfect, thanks Chef John!
I wonder how this would work with some blue cheese. Just a tiny bit, maybe added as fine crumbles in the final mixing, so it does not overwhelm.
Cmom.. you already kmow the answer to this. You and I both know blue cheese makes everything better.
havent seen much cheesecake in grocery store lately
this looks fab
congrats 🎊 on million chef❣️
I'm definitely making this with the addition of spinach and artichokes in the cream cheese mix as well as some finely crumbled feta in there too. Somehow I think those flavors will lend really well to this savory cheesecake.
is there anything more beautiful in food than perfectly diced veggies in a pan?
your mind and creativity continues to astound well done Chef well done indeed
I made something similar to this but i added a touch of dill tarragon tiny salad shrimp and crab. I took it to a party and served it with an assortment of crackers sort of a cheese dip style. It was a big hit!
I make this as a potluck cracker spread but without the crust and peppers and with salmon and chives. Now I want to try it with the crust and more veggies next to a salad!
OMG I am in love. I do nor care for dessert either so this is fabulous!
Congrats to 4mil!! And this I'll try tomorrow, yum...
Hurray and congratulations, Chef John.
Congrats on 4M!! I'm sending you 4M virtual hugs!🤗
I’m reminded of a cookbook in my collection, titled _Cheesecake by Design_
It was published in 1984 by the student chapter of the American Society of Interior Designers at CSU Sacramento (now Sac State) as an exercise and demonstration of different types of architectural lettering. Several of the recipes they included were savory … I think I’ll find it and dig it out for another look.
Savory, that's my kind of cheesecake❤!! Congratulations Chef on the 4 million!!👏🏻
So basically you’re telling us in order to get it out of the pan we have to go ‘round the outside, ‘round the outside, ‘round the outside?
Thinking the same thing
This would make a really great carrot-cheese-cake...since most carrot cakes use cream cheese frosting, i like the idea. Sautéed, fine-cut on a bias, carrots for starters. You decide the rest. because I don't know how to make carrot cake. but I'm darn good at eating one.
I did it with soft ricotta & parmigianno :) Plus herbs and peppers. Delicious!
Mmmmh I want to make this and add some ham and asparagus, thanks chef John!
Congratulations on 4 million Chef. 👏🏾
I hope all is well, Chef. Your enthusiasm is not as enthusiastic as is normal. Thank you for sharing this with us. We appreciate you more than you know.
👏👏👏 Greetings from the UK and Big Congratulations on such an amazing achievement of 4 million subscribers! Thank you you for all the work, added humour and attention to detail that you deliver to each and every video. Keep Well and Stay Safe….
Looks great for a summer picnic or a cheeseboard!!
I have a thin knife. I have a small knife. I do not have a thin small knife. You’re killing me, John!
Add in some ricotta, ham/salami/pepperoni and you've got yourself an Italian Easter pie
And sliced hard boiled eggs.
Pizza Rustica..Yum!
Lots of oven time for hot summer, but looking forward to trying this one, thanks!
I loved this Chef John! 💖 I also do a spinach and artichoke savory cheesecake! And I love making pimento cheesecake 👍 I've enjoyed playing with favorite dips and turning them into cheesecakes!
I love Chef John. I have learned so much watching these videos
I don’t particularly like the idea of this recipe but will still try it. I never heard of a savory cheesecake.
Congratulations on 6M! 🎉
Thank you for this wonderful recipe!
Wow! This sounds DELICIOUS! Definitely a recipe to keep in mind!
I like it when Chef John experiments.
Also not a big dessert lover, this is perfect! 😋
Thanks for the recipe Chef John you always doing something new an exciting more less restraint
Thanks for sharing this recipe. I will definitely try this.👍🏻
I'm making this for Sunday lunch. Can't wait to taste it. Thanks Chef and Congratulations on 4 mil.
That's what we call Tajine in Tunisia (totally different from the Moroccan tajine) such a versatile and tasty dish
🦋 LOVE, LOVE IT.
You are right cold is better🌹
Oooh! Triscuit crust would be fire!
This looks so good. I love sweet and savory cheesecakes! Hell, i eat cream cheese by itself right out of the tinfoil package. 😂
A restaurant nearby makes CRAB cheesecake. 🤤 You better believe that's amazing. I'll try this one. It's not as expensive lol
Shrimp cheesecake 🍤 might also be a good twist, and a little more affordable than buying crab meat.
Congratulations on reaching 4 million subs!! And yes, savory food is the best! ❤️
Served this with a little Lavender Honey! AMAZING!!
Chef jon:"any and other savory ingrediants in here..."
me: honey, honey comb, honey candy, chocolate, and peanut brittle :*
😂
Ohh this looks good for a summery patio dinner! Maybe a ritz crust?
Dude...... JC gots four million sub-scribbles.....yo... That's Craaaayzeee! We love you JC!
When I was in London years ago I saw a savory blue cheese cheesecake at Harrod's.
Genius! I will be giving this a try!
I can't help but picture this with small pieces of good ham in it! 😋good ham
I bet some goat cheese would be awesome as a swap for a little of the cream cheese.
Had similar in New Orleans with crab and topped with Forestiere mushrooms. It was served cold.
As a side dish to revenge.
Looks like this can also be a dip the way it looked before baking it.
Congrats on 4 million! Woo-hoo!
This sound like a relative of a hot dip. I was picturing making it with spinach and artichokes.
Okay I'm trying this for sure
Merci Chef John.
Congratulations to 4 Million !!!
Another winner, chef! Thank you.
This guy straight up speaks in the structure of a story
A Crab Rangoon cheesecake would be lovely.
I have a recipe for a savory blue cheese cheesecake for the Instant Pot. I’ve made other cheesecakes using the IP, and they turned out marvelously. Thanks for sharing this version, Chef John. 😊
This looks scrumptious!
My go to food guru. That looks so interesting, I can’t wait to try my hand at making it.
Ha, shout out to uncle Billy, nice one Chef John. My dad was n uncle Billy too…😇
Hi, Chef John! I've followed your recipes for several years and only recently found out you're the "Food Wishes" fellow I kept reading about online! Anyway, I'm very excited to try your savory cheesecake, as I'm also much more a fan of savory over sweet. Have you been to the Palace Café on Canal Street in NOLA? They have a savory crawfish cheesecake that is absolutely divine. I go there every time I'm in town just to get that slice of heaven with a side of fruit and a glass of bourbon. I'm thinking adding some crawfish tails or crab meat to your savory cheesecake would be exquisite. The cheesecake from Palace Café is made with a ground pecan crust, so I may try combining that with your crust then your filling with some crawfish tails added. Great, now I'm salivating.
I will definitely make this, but in a flatter tarte pan so I can easily eat a slice with my hands. 😋❤
I lost a recipe for a seafood cheesecake that I tore out of Southern Living years ago and have searched to no avail. Chef, do you have a recipe like that? This one reminded me of it bc of the cracker crust. This recipe looks great and I’ll give it a try!
I meant to add to the Post your recipes are always worth trying
Should try it with the summer savory spice.
Perhaps some pepper jelly topping to cut the richness with a little acidity?
Congratulations Chef!!🎉🎉✌🎉🎉
Again Chef John made a history.
Mushrooms and caramelized onions? Yes, please! Not a huge pepper fan, but the overall thought of this is amazing!
I was going to say this looks like a massive quiche but he beat me to it. This sounds awesome.
Mmmhhhh that looks so delicious 😋
5:48 - Around the outside, around the outside, for heaven’s sake, what were you thinking?!
Broil some cheese on that bad boy before popping it in the fridge would be amazeballs. Amazeballs.
Caramelized shallots with some balsamic vinegar, sounds like a nice variation
This looks delicious