Savoury Cheesecake with Herbs

410 10 servings, 1/10 recipe each
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10 servings, 1/10 recipe each

This creamy cheesecake makes the perfect appetizer when served with fresh fruit, such as apples, pears and/or grapes.

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Make It

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  • Heat oven to 350°F.
  • Combine bread crumbs, Parmesan, thyme and butter; press onto bottom of 9-inch springform pan sprayed with cooking spray. Place pan on parchment-covered rimmed baking sheet. Bake 12 to 15 min. or until edge of crust is lightly browned. Reduce oven temperature to 275ºF.
  • Beat cream cheese, goat cheese, dressing, lemon zest and pepper in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in cheddar and chives. Pour over crust.
  • Bake 1 to 1-1/4 hours or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.


Prepare using Renée's Classic Ranch 1/2 Fat Dressing.


This deliciously unique appetizer cheesecake can be refrigerated up to 3 days before serving.


  • 10 servings, 1/10 recipe each

Nutritional Information

Serving Size 10 servings, 1/10 recipe each
Calories 400
% Daily Value
Total fat 34g
Saturated fat 18g
Cholesterol 175mg
Sodium 630mg
Carbohydrate 11g
Dietary fibre 1g
Sugars 4g
Protein 14g
Vitamin A 30 %DV
Vitamin C 2 %DV
Calcium 20 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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