Food & Drinks

Pickle cheesecake is tastier than you would think

pickle cheesecake

Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: pickle cheesecake

It doesn't happen often, but now and then I have a huge craving for pickles. Correction: Kesbeke pickles. Nothing else. And no, I've never been pregnant so that's not the reason. But a pickle cheesecake? No thanks. Or maybe...

INGREDIENTS
For the base

  • 90 grams of pretzels, broken
  • 5 tbsp unsalted butter, melted

For the filling

  • 225 grams cream cheese, at room temperature
  • 275 grams fresh goat cheese
  • 180 grams sour cream
  • 1 tbsp pickle juice
  • 3 large eggs
  • 50 grams freshly grated Parmesan
  • 300 grams finely chopped pickles
  • 3 garlic cloves, chopped
  • 2 tbsp finely chopped dill
  • 2 tsp Maldon salt
  • 1 tsp red pepper flakes
  • 1/2 tsp onion powder
  • Fresh black pepper
  • Toasted bread

My first reaction upon seeing the Delish video of a pickle cheesecake? Eww. No. Stop it. I'm not grossed out by experiments, but those sour pickles with that sweet cream cheese? You just shouldn't want that.

That's right, you shouldn't want that and the creators of this recipe don't want that either because it doesn't involve sweet cream cheese at all. Nope, this is a savory cheesecake. With pretzels, goat cheese, Parmesan, and dill. Among other things. Look, that sounds good again. Like a kind of pickle dip in cake form. Might as well give it a try, because it's not difficult.

Here's how to make the pickle cheesecake:

  • Preheat the oven to 160 degrees. Put the pretzels and butter in a bowl and mix well. Spread it over the bottom of the springform and press it down. Set aside.
  • Mix the cream cheese, goat cheese, sour cream, and pickle juice in a large bowl. Use a hand mixer until it's soft and even. Add the eggs one at a time and mix them well into the mixture. Add the Parmesan, 80 grams of pickles, garlic, dill, salt, red pepper flakes, and onion powder. Season with black pepper and mix until all ingredients are evenly distributed.
  • Spread half of the cheese mixture over the springform and make an even layer. Sprinkle 150 grams of pickles over that and spread the remaining part of the cheese mixture over it again. Bake until the top is lightly golden brown, about 45 to 60 minutes.
  • Take it out of the oven and let it cool completely. Cover it with plastic wrap and refrigerate for at least 2 hours, up to a night.
  • Ready to serve? Sprinkle the remaining pickles over the cake and use some dill for garnish. Delicious with crackers or toasted bread.

Source: Delish