Dry Jack Cheesecake with Pears and Crostini Ingredients
- 1/2cup saltine cracker crumbs
- 5tablespoons freshly grated Parmesan cheese
- 1tablespoon butter (no substitutes), melted
- 48 ounce package cream cheese
- 4eggs
- 1/2cup whipping cream
- 6cups freshly grated dry Jack cheese or Parmesan cheese
- 1/2cup shredded Gruyere cheese
- 1/3cup snipped fresh chives
- 1/4teaspoon cracked black peppercorns
- Fresh pears, cored and cut into wedges
- Crostini (toasted baguette slices) or crackers
- For crust, stir together cracker crumbs, the 5 tablespoons Parmesan cheese and melted butter. Sprinkle three-fourths of crumb mixture into a buttered 9-inch springform pan. Press crumb mixture around sides of pan, then onto bottom of pan. Chill. Refrigerate remaining crumbs until ready to use.
- Beat cream cheese, eggs, and whipping cream in a large mixing bowl with an electric mixer on medium speed about 5 minutes until smooth. Stir in dry Jack or Parmesan cheese, Gruyere cheese, chives, and peppercorns with a rubber spatula until smooth. Pour mixture into prepared crust, spreading evenly. Sprinkle remaining crumb mixture over top.
- Set springform pan on a cookie sheet. Bake in a 300 degree F oven for 1-1/2 hours. Reduce temperature to 200 degrees F and bake 30 minutes more. Turn off oven; leave cheesecake in oven for 30 minutes. Remove to wire rack and cool in pan for 20 minutes. Release cheesecake from springform pan.