savory cheese cakes

Savory cheese cakes have been on my mind for a while now. Someone I used to work with brought in a cheesecake cookbook from England and the recipes for savory cheese cakes peaked my interest. So finally I have tried one, this is savory cheesecake number one.

1/2 lb cream cheese
2 eggs
1/2 cup green peas
1/2 cup chopped mushrooms
1 Tb fresh dill
1 Tb minced onion
1 tsp minced garlic
salt and pepper

2 small red potatoes
1 tsp chipotle powder



Mix egg and room temp cream cheese until smooth, add herbs, mix until incorporated, add peas and mushrooms, mix just until incorporated, not too much you don't want to crush the peas.

Thinly slice red potatoes and toss in bowl with chipotle powder. Layer potatoes in well oiled 5 1/2 inch cake pan, pour cheese mixture on top, tap pan on counter to get cheese mixture evenly distributed in pan.

Bake at 350° for about 45 minutes until top is browned. Cheese cake is finished cooking when you pat the top and it jiggles like jello, one solid/continuous jiggle.

Run a knife around the sides to loosen the cake and place a plate on top of pan, invert, remove pan and place another plate on top and invert again, now it is right side up and ready to eat.

serves 2

Yummy!!!!