Saturday, December 11, 2010

S+S chow: parmesan cheesecake and pimento cheese {to die for}

Apparently here at S+S we have a love affair with cheese. Here are two of the most delicious cheese recipes in the world, we are not kidding, they are ah-mazing! Warning! You will want to lick the bowl clean. Do not resist the urge. Both make fantastic appetizers for holiday parties, your guests will  beg you for the recipe!

Parmesan Cheesecake
This recipe fills a 5in springform pan, you can double the recipe to fill a full 10in springform!
Crust: 
2 tbs. melted butter
1/4 cup grated parmesan
1/4 cup panko breadcrumbs
Cayenne, paprika and chili powder {to taste}

In a food processor combine butter, grated parm and breadcrumbs
Reserve 2 tablespoons of mixture to top cheesecake with 
Press the rest into bottom of cheesecake pan and set aside

Filling:
2 8 oz. packages cream cheese- softened
1/4 cup cream
2 eggs
3 cups grated parmesan
1/4 cup grated gruyere
Pinch of  pepper
Cayenne, paprika and chili powder {to taste}

Cream cream cheese with cream
Add eggs 1 at a time until just mixed
Fold in pepper and cheese
Smooth into pan and top with reserved crust, and 1-2 tablespoons of shredded parm

Bake at 350 for 45mins-1 hour. Until crust is a dark, golden brown. Serve with sliced pears, grapes and crackers. Enjoy!

Pimento Cheese Spread
1 package cream cheese, room temperature
1 cup grated sharp cheddar cheese
1 cup grated Monterey Jack cheese
1/2 cup mayonnaise
1/2 tsp House Seasoning, recipe follows
2 to 3 tablespoons pimentos, smashed
1 teaspoon grated onion
Cracked black pepper

House Seasoning
1 cup Salt
1/4 cup black pepper
1/4 cup garlic powder

Using an electric mixer, beat cream cheese until smooth and fluffy. Add all of the remaining ingredients and beat until well blended. It can be used as a dip for crudite or as a sandwich filling. We used it as a sandwich filling, how Southern of us!

5 comments:

You are the best, the most, the everything.