Savory Ham Cheesecake

35 Comments

This cheesecake recipe is adapted from a menu item that was once served at The Trellis restaurant in Williamsburg, Virginia. I’ve never dined at this restaurant, but that’s what my notes say on the recipe card. It was created by chef Marcel Desaulniers, who opened The Trellis, but who is no longer the chef-owner.

I’ve made this cheesecake before, and it’s really a lovely dish, but unfortunately I cannot credit any source for it.

This would be a perfect dish served at Sunday brunch, for a light lunch along with a green salad, or as a first course for an involved dinner. It is pretty rich and hearty, but a thin slice goes a long way. I also think that this cheesecake can be served in any season throughout the year.

It’s also very pretty, although terribly easy to make. You don’t have to add ham, but I think it’s a wonderful addition. See what you think!
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Savory Ham Cheesecake

2 1/2 cups crushed crackers
6 tablespoons melted butter
1 cup grated Parmesan
3 – 8 ounce packages cream cheese, at room temperature
1 – 8 ounce package goat cheese, at room temperature
7 eggs, at room temperature
1/2 teaspoon white pepper
2 cups grated Gruyere
Diced ham

Grease a spring form pan and turn the oven to 300 degrees.

Using a food processor, finely grind crackers of your choice until you have 2 1/2 cups. Oyster crackers or saltines were recommended in the recipe, but I used a butter cracker called Toasteds. I wanted a mild-tasting cracker.
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To the cracker crumbs add the melted butter and grated Parmesan.
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Mix these ingredients together until smooth. Then pour all but 1/2 cup into the prepared spring form pan.
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Press the crust into shape, forcing about halfway up the sides of the pan. Refrigerate until ready to use.
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In a large bowl, place the cream cheese, goat cheese, eggs, and white pepper.
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Begin mixing, using a hand mixer.
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It will take about 4 minutes or so to get the mixture smooth.
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Gently mix in the Gruyere.
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Then stir in the diced ham.
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Pour the mixture into the chilled pan.
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Smooth the top of the cheesecake. Give the pan a whack on the counter. Then sprinkle on the reserved crust mixture.
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Bake at 300 for 1 1/2 hours, then reduce the heat to 250 degrees and bake for 30 more minutes. Remove from the oven and let cool.

Then slice and serve warm or at room temperature.
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35 thoughts on “Savory Ham Cheesecake

  1. Ok Mimi…. I need to come to your house so you can make this for me. I love everything about this post, right down to that little dish that you would serve it on for me. I’ll bring the wine… :-) This is lovely… there is a VERY good chance that I’m trying to make this tomorrow.. Seriously. <3

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