REC: Country Ham Cheesecake

This recipe was just sent to me by a friend who doesn't low-carb, but who
recently split a country ham with me. I have a lifetime supply in my
freezer. G Minus the crust, this looks like a fantastic low-carb treat!

From: http://www.epicurious.com/

COUNTRY HAM CHEESECAKE

This savory cheesecake from noted chef Marcel Desaulniers of The Trellis
restaurant makes a standout first course for a large dinner party.

6 tablespoons (3/4 stick) butter, melted
3 cups soup-and-oyster crackers (small saltine crackers)
1 cup freshly grated Parmesan cheese (about 3 ounces)

4 8-ounce packages cream cheese, room temperature
7 large eggs
2 cups grated Swiss cheese (about 8 ounces)
1 cup 1/2-inch cubes ham
1/3 cup chopped fresh chives
1 teaspoon salt
1/4 teaspoon ground white pepper

Preheat oven to 300°F. Brush 9-inch-diameter springform pan with 1
tablespoon melted butter. Finely grind crackers in processor. Mix cracker
crumbs, Parmesan and 5 tablespoons melted butter in medium bowl to blend.
Reserve 1/2 cup crumb mixture for topping; press remainder onto bottom and
up sides of prepared pan. Refrigerate while preparing filling.

Using electric mixer, beat cream cheese and eggs in large bowl until
smooth. Mix in remaining ingredients. Pour filling into crust. Sprinkle
reserved 1/2 cup crumbs over. Place cheesecake on rimmed baking sheet.
Bake until filling no longer moves in center when pan is gently shaken,
about 2 hours. Cool 30 minutes. Serve warm or at room temperature. (Can be
prepared 1 day ahead. Cover and refrigerate. Let stand 2 hours at room
temperature before serving.)

Makes 12 to 16 (first-course) servings.

Marcel Desaulniers
The Trellis, Williamsburg, VA

Carol
--
226/201/150
http://photos.yahoo.com/carol_arie/
Atkins since January 26, 2003
Type 2 Diabetic since May 15, 2001

Damsel in dis Dress wrote:
|| This recipe was just sent to me by a friend who doesn't low-carb,
|| but who recently split a country ham with me. I have a lifetime
|| supply in my freezer. G Minus the crust, this looks like a
|| fantastic low-carb treat!
||
|| From: http://www.epicurious.com/
||
|| COUNTRY HAM CHEESECAKE
||
|| This savory cheesecake from noted chef Marcel Desaulniers of The
|| Trellis restaurant makes a standout first course for a large dinner
|| party.
||
|| 6 tablespoons (3/4 stick) butter, melted
|| 3 cups soup-and-oyster crackers (small saltine crackers)
|| 1 cup freshly grated Parmesan cheese (about 3 ounces)
||
|| 4 8-ounce packages cream cheese, room temperature
|| 7 large eggs
|| 2 cups grated Swiss cheese (about 8 ounces)
|| 1 cup 1/2-inch cubes ham
|| 1/3 cup chopped fresh chives
|| 1 teaspoon salt
|| 1/4 teaspoon ground white pepper
||
|| Preheat oven to 300°F. Brush 9-inch-diameter springform pan with 1
|| tablespoon melted butter. Finely grind crackers in processor. Mix
|| cracker crumbs, Parmesan and 5 tablespoons melted butter in medium
|| bowl to blend. Reserve 1/2 cup crumb mixture for topping; press
|| remainder onto bottom and up sides of prepared pan. Refrigerate
|| while preparing filling.
||
|| Using electric mixer, beat cream cheese and eggs in large bowl until
|| smooth. Mix in remaining ingredients. Pour filling into crust.
|| Sprinkle reserved 1/2 cup crumbs over. Place cheesecake on rimmed
|| baking sheet. Bake until filling no longer moves in center when pan
|| is gently shaken, about 2 hours. Cool 30 minutes. Serve warm or at
|| room temperature. (Can be prepared 1 day ahead. Cover and
|| refrigerate. Let stand 2 hours at room temperature before serving.)
||
|| Makes 12 to 16 (first-course) servings.
||
|| Marcel Desaulniers
|| The Trellis, Williamsburg, VA
||
|| Carol
|| --
|| 226/201/150
|| http://photos.yahoo.com/carol_arie/
|| Atkins since January 26, 2003
|| Type 2 Diabetic since May 15, 2001

Thanks Carol, that one made my recipe folder.
--
Lori
220/150/135
LC since 1/17/03
Sept Challenge 155/150
http://community.webshots.com/user/lorismiller
Back to Curves 6/30/03

okay, maybe it's just me.........BUT......where's the HAM in the Country HAM
Cheesecake? LOL

TJ

"tylerjune" wrote in message
...
okay, maybe it's just me.........BUT......where's the HAM in the Country
HAM
Cheesecake? LOL

....between the Swiss cheese and the chives, of course.

pavane

Just a thought.
Crumble Pork Rinds for the crust O [zero] carbs Oyster crackers 1 cup 32.8
carbs.
Should taste OK.
I will try it for Sunday School class and let you know.

"Damsel in dis Dress" wrote in message
...
This recipe was just sent to me by a friend who doesn't low-carb, but who
recently split a country ham with me. I have a lifetime supply in my
freezer. G Minus the crust, this looks like a fantastic low-carb
treat!

From: http://www.epicurious.com/

COUNTRY HAM CHEESECAKE

This savory cheesecake from noted chef Marcel Desaulniers of The Trellis
restaurant makes a standout first course for a large dinner party.

6 tablespoons (3/4 stick) butter, melted
3 cups soup-and-oyster crackers (small saltine crackers)
1 cup freshly grated Parmesan cheese (about 3 ounces)

4 8-ounce packages cream cheese, room temperature
7 large eggs
2 cups grated Swiss cheese (about 8 ounces)
1 cup 1/2-inch cubes ham
1/3 cup chopped fresh chives
1 teaspoon salt
1/4 teaspoon ground white pepper

Preheat oven to 300°F. Brush 9-inch-diameter springform pan with 1
tablespoon melted butter. Finely grind crackers in processor. Mix cracker
crumbs, Parmesan and 5 tablespoons melted butter in medium bowl to blend.
Reserve 1/2 cup crumb mixture for topping; press remainder onto bottom and
up sides of prepared pan. Refrigerate while preparing filling.

Using electric mixer, beat cream cheese and eggs in large bowl until
smooth. Mix in remaining ingredients. Pour filling into crust. Sprinkle
reserved 1/2 cup crumbs over. Place cheesecake on rimmed baking sheet.
Bake until filling no longer moves in center when pan is gently shaken,
about 2 hours. Cool 30 minutes. Serve warm or at room temperature. (Can be
prepared 1 day ahead. Cover and refrigerate. Let stand 2 hours at room
temperature before serving.)

Makes 12 to 16 (first-course) servings.

Marcel Desaulniers
The Trellis, Williamsburg, VA

Carol
--
226/201/150
http://photos.yahoo.com/carol_arie/
Atkins since January 26, 2003
Type 2 Diabetic since May 15, 2001

All I can think of when reading the subject line is .... yuck!

Now, had you said Country Ham Quiche, I'd be down with it.



Damsel in dis Dress wrote:
:: From: http://www.epicurious.com/
::
:: COUNTRY HAM CHEESECAKE
::
:: This savory cheesecake from noted chef Marcel Desaulniers of The
:: Trellis restaurant makes a standout first course for a large dinner
:: party.

I LOVE lobster cheesecake, too. Had it at Emeril's restaurant in Vgas the first
time.

Roger Zoul wrote:

All I can think of when reading the subject line is .... yuck!

Now, had you said Country Ham Quiche, I'd be down with it.



you can't call it a quiche when it isn't a quiche.

it's a cheesecake. savory instead of sweet, but a cheesecake
nevertheless.

:P