Yes, you read it right, a SAVORY Cheesecake! Spring is finally upon us, so I’ve created this asparagus & lemon-pepper offering to the goddess of spring flowers. It may sound a bit odd, but this treat is a mix between quiche and cheesecake. It’s packed with creamy asparagus goodness, the subtle sweetness of spring leeks, and brightened with lemon zest! You’re guests may do a double take (Cutie didn’t get the concept at first)…but after the first bite, they will be singing your praise.
I’m having dreams of warm spring showers, Sunday brunches overflowing with poached eggs, and afternoon picnics in the shade. When I take a bite of this cheesecake, that’s what I think of…it’s the first bite of Spring! This recipe is great for any brunch, but it’s particularly suited for an Easter gathering. It takes some patience to create and in the end completely worth the wait. Need to spring into Spring? Make this recipe and you’ll be dreaming of cherry blossoms and playing croquet!
Let’s get that first bite of Spring!
Savory Cheesecake with Asparagus
This savory cheesecake is sure to liven up any spring party! I make it in two parts; the night before I prep the cream-asparagus mixture, then the next morning I make the crust and bake the cheesecake. It needs to set in the fridge for 4 hours, so plan accordingly!
- 2 bunches of asparagus
- 1 ½ cups heavy cream
- ½ cup of chopped leeks
- 2 Tb butter
- box of butter crackers, ¾ of the crackers
- 6 Tb butter, melted
- 16oz cream cheese, room temp
- 1 Tb cornstarch
- 4 eggs
- 1 lemon, zested
- 1 tsp black pepper
- olive oil for finishing
- 9 inch springform pan
- Step 1 Make the cream-asparagus mixture. In a 4 qt pot add 1 bunch of asparagus chopped into pieces, the heavy cream, chopped leeks, chilled butter, and ½ tsp salt. Bring to a boil, and reduce heat. Cover and simmer for 20 minutes. Blitz the mixture in a food processor until smooth, and cool on the fridge overnight.
- Step 2 Preheat oven to 350°F. Blitz the butter crackers in a food processor until they become fine crumbs. While the processor is running, pour melted butter into the crumbs. Pulse until the mixture comes together. Line springform pan with parchment, add the crust mixture, and press into an even layer. Bake for 15 minutes, until set and golden brown. Let cool.
- Step 3 While the crust is baking, make the cheesecake filling. Whisk the cream cheese and cornstarch in an electric mixer on medium. Beat until smooth, then add eggs one at a time. Remember to scrape the sides of the bowl. Beat on medium-high for 2 minutes, until light and fluffy. By hand, fold the asparagus mixture, lemon zest, and black pepper until combined.
- Step 4 Pour the filling into the cooled crust. Top with as many spears of asparagus from the second bunch as you can. Slice each spear lengthwise, and place lightly on top of the filling. Make a striped pattern like mine, just have fun with it!
- Step 5 Place a metal pan in the bottom of oven, and fill with water. This helps prevent cracking. Bake at 350°F for 55-60 minutes. The center should have a wobble, but not too much. Cool completely on wire rack, then set in fridge for 4 hours. Once chilled brush top with olive oil, loosen from pan, and serve to your hungry guests!
I have a ladies brunch this Sunday, maybe the gals would want me to bring this…hmm?