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Savory Cheesecake



Crust: – 1 1/4 cups pecans, coarsely chopped – 3/4 cup prepared breadcrumbs – 4 ounces of butter, melted – 1 teaspoon garlic, minced – 2 teaspoons fresh thyme leaves, chopped – A few twists of black pepper – 1/2 teaspoon salt Filling: – 1 1/2cups lowfat California cottage cheese – 1 1/2 cups California whipped cream cheese – 2 eggs, beaten at a high speed until foamy – 1 teaspoon fine herbs – 1/8 teaspoon salt – A few twists of black pepper – 1 1/2 cups grated aged California Gouda or Cheddar cheese (or substitute your favorite hard cheese)
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Yields 16 Appetizer or First Course Servings

Preparation Time: 20 min. (Plus 45 min. baking time)

For the crust:

Preheat oven to 350° F. Combine ingredients in a medium bowl and press into the bottom of a 9” springform pan. Bake crust for 10 minutes; cool.

For the filling:

Drain cottage cheese for 5-10 minutes in a large sieve lined with a paper towel. Transfer to large bowl of electric mixer and beat for 1 minute, scraping down bowl.

Add the whipped cream cheese and beat on medium speed to blend. Scrape down sides of bowl and beat for another minute on high speed. Add beaten eggs and continue to mix on medium speed. Add fine herbs, salt, pepper and grated cheeses. Mix on low speed until blended. Pour onto pre-baked crust and spread evenly with spatula.

Bake at 350° F for 40-45 minutes or until top bounces back firmly. Cool. Refrigerate for 5 hours or overnight before slicing.

Per serving: 250 calories, 9 g protein, 70 mg cholesterol, 490 mg sodium, less than 1 g dietary fiber, 22 g fat (10 g saturated fat), 34% calories from fat, 7 g carbohydrates

Recipe provided courtesy of the California Milk Advisory Board

Contact: Context Marketing, (415) 289-7575