Aged Havarti, Spinach and Herb Cheesecake
The nuttiness of aged havarti cheese pairs perfectly with spinach and herbs in the gorgeous, phyllo-crusted Aged Havarti, Spinach and Herb Cheesecake.
Ingredients
- ½ cup butter, melted
- 9-12 sheets phyllo dough
- 2 8-ounce containers cream cheese
- 8 ounces Castello Aged Havarti cheese, shredded
- ⅔ cup sour cream
- 3 tablespoons chopped chives
- 3 cloves garlic, pressed
- 2 teaspoons lemon juice
- ¼ teaspoon salt
- ½ teaspoon crushed red pepper flakes
- 1 9-ounce container chopped spinach, thawed and all water squeezed out
Instructions
- Preheat the oven to 350. Coat the inside of a 9" springform pan with butter.
- Brushing each sheet of phyllo dough with butter first, arrange them in the springform pan, being sure to come up the edges.
- Bake the shell in a 350 degree oven for 5 minutes. Remove and let cool.
- Combine the Castello aged havarti, cream cheese and sour cream in the bowl of a food processor. Pulse 5-6 times until blended.
- Add the chives, garlic, lemon juice, salt and crushed red pepper flakes. Pulse until eveything is well combined.
- Add the spinach and pulse again until just blended.
- Spoon the filling into the shell, being careful to push it to the edges without breaking the phyllo.
- Bake the cheesecake in the center of the oven for 60 minutes or until the center is just barely done.
- Remove the cheesecake to a rack and let cool to room temperature before serving.
- The cheesecake can be served cold, but is best when allowed to come to room temperature if stored in the refrigerator before serving.
