Crustless Savory Cheesecake
Indulge in a delightful culinary experience with this crustless savory cheesecake by Bruno Albouze. A delicious twist on the classic quiche, this recipe is sure to tantalize your taste buds and leave you craving for more. Packed with flavorful ingredients such as creamy cheese and savory fillings, this dish is a must-try for any food enthusiast. Join Bruno in his kitchen as he unveils the secrets behind this mouthwatering creation, perfect for any meal of the day. Get ready to elevate your cooking skills and impress your guests with this unique and flavorful dish.
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Twist on the classic quiche
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*Bacon Substitutes
- Here are some good substitutes depending on ingredient availability: Guanciale – closest to pancetta, made from pork cheek, very rich and flavorful (more expensive too). Pork belly works fine as well as thick slices of prosciutto cut into lardons.For leaner option and alternative to pork: Turkey bacon or beef bacon; add a bit of butter to mimic fat rendering.
Bacon Mixture
- Place a frying pan over medium heat, and cook chopped bacon or pancetta (no oil needed), stirring occasionally, until golden brown. Strain through a sieve and reserve the pork fat. Return the pan to the heat, add about half of the rendered pork fat to the pan, and sauté onions for 5 minutes over medium heat. Add chicken stock, season with salt and pepper to taste, and cook until the onion mixture is reduced until nearly dry. Turn off the heat, stir in chopped parsley and the drained bacon, then set aside.
Cream Cheese Custard
- Sour cream can be substituted for additional cream cheese. In a stand mixer fitted with the paddle attachment, mix together the cream cheese, sour cream, and salt. Gradually add the room temp eggs, followed by the milk. Swap the paddle attachment for the whisk to smooth out the mixture. Since pancetta is a salt-cured meat, readjust the custard seasoning accordingly.
Baking
- Preheat your fan oven to 330°F (160°C). Bake the savory cake for 45–50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let it cool, then refrigerate overnight.
How-To Un-mold
- Warm the bottom of the pan over the flame, then flip it over onto a flat serving dish. Remove the parchment paper and turn the cake right side up.
- Serve the savory cheesecake warm, and garnish with lightly seasoned watercress or arugula. Enjoy!
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