**Introduction**
Hello food lovers! Is your taste bud craving for a unique and lip-smacking dessert? Then you have come to the right place! Let us dive into the tangy world of the Savory Pickle Cheesecake. You won’t just bake a usual cheesecake; instead, you will embark on a flavor adventure that will delight your guests and make you the talk of your foodie circle.
**Why Make This Recipe**
The Savory Pickle Cheesecake is an excellent choice for people who love experimenting with flavors. The tangy pickles complementing the richness of cheese make for an exotic and unexpected dessert. It’s the perfect savory-and-sweet combination, making it an ideal end to a sumptuous meal. Don’t shy away from trying this bold flavor combination!
**How to Make Savory Pickle Cheesecake**
**Ingredients**
For the Crust:
– 1 1/2 cups of crushed pretzels
– 1/4 cup of melted butter
For the Filling:
– 16 oz cream cheese, softened
– 1/2 cup sour cream
– 1/2 cup finely chopped pickles
– 2 tbsp pickle juice
– 1/4 cup grated Parmesan cheese
– 1 tsp garlic powder
– 1/2 tsp dill weed
– 1/4 tsp black pepper
– 2 large eggs
**Directions**
1. Set your oven to preheat at 325°F (165°C).
2. Blend crushed pretzels and melted butter accurately and press into the bottom of a 9-inch springform pan. Bake this mixture for 10 minutes then leave to cool.
3. In a separate bowl, mix the cream cheese until it’s smooth. To it, add the sour cream, chopped pickles, pickle juice, Parmesan cheese, garlic powder, dill weed, and black pepper.
4. Stir in the eggs, one at a time, taking care not to overmix.
5. Pour this mixture over the prepared crust, smoothing the top with a spatula. Bake for 35-40 minutes until the edges are firm and the center a bit wobbly.
6. Let it cool at room temperature for an hour and then refrigerate at least for 5 hours to set completely.
**How to Serve Savory Pickle Cheesecake**
Once chilled, gently remove the springform ring. Slice the cheesecake, garnish with some extra chopped pickles or dill on top, if desired, and delight your guests with this unique dessert.
**How to Store Savory Pickle Cheesecake**
Store the leftover cheesecake in an airtight container in the fridge. It’s best when consumed within 2-3 days.
**Tips to Make Savory Pickle Cheesecake**
1. Make sure your cream cheese is softened to room temperature for smoother mixing.
2. Don’t overmix once the eggs are added. It can result in a denser cake.
3. Let the cheesecake cool completely before you refrigerate.
**Variation**
If pickles aren’t your thing, you can try making this cheesecake with olives or sundried tomatoes for a different twist of flavor.
**FAQs**
1. Can I use whipped cream cheese instead of regular?
– Yes, you can use whipped cream cheese. It makes for a lighter texture.
2. Can I use other types of pickles?
– Absolutely, feel free to experiment with various pickles. Just make sure to adjust the tanginess as per your preference.
3. Can I make this cheesecake without a springform pan?
– A springform pan is recommended for best results. However, you can also use a regular cake pan, just make sure to line it properly with parchment paper for easy removal.
So, why wait? Get your ingredients together and embark on this fun journey of making a Savory Pickle Cheesecake. Happy baking!